BARBECUED TURKEY WINGS AND DRUMS CHINESE STYLE

4 small turkey drumsticks
4 turkey wings, discard tips
1/4 c. Hoisin sauce
2 T. soy sauce
1 T. water
1 T. honey
2 t. fresh ginger root, grated
2 cloves garlic, minced

Parboil wings and drumsticks for 30-40 minutes. Meat should be fully cooked at this point. Check center of drum for doneness. Remove from pot and cool in a shallow dish. (Reserve stock for soup, etc.) In a small bowl, combine all sauce ingredients. Brush onto wings and drums coating both sides of each piece. Marinate in refrigerator for 4 hours or overnight if desired. Barbecue on greased grill on medium-low for 25-30 minutes, turning often.

TURKEY NUGGETS

2 boneless turkey breasts
¼ c. Parmesan cheese
¼ c. Cheddar cheese, finely grated
½ c. fine, dry breadcrumbs
1 t. thyme
1 t. basil
½ t. salt
¼ t. pepper
½ c. butter

Cut turkey in 1 ½ inch cubes . In a bowl, mix Parmesan cheese, Cheddar cheese, breadcrumbs, thyme, basil, salt and pepper. Melt butter. Dip turkey pieces in butter, then roll in dry crumb mixture to coat completely. Arrange in a foil-lined baking sheet. Bake at 400* F. for10 - 12 minutes. Serve hot or cold.

Cream Cheese Turkey Rolls


4 turkey breast cutlets
12 asparagus spears -- cut to 5"
4 tablespoons light cream cheese
1 garlic clove -- minced
2 teaspoons chopped chives or green onion
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 egg
2 tablespoons milk
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese

If uneven in size, cover turkey cutlets with wax paper and pound with meat mallet to even thickness.

Microwave asparagus on high (100%) for 1 minute.

In a small bowl, combine cream cheese, garlic and spices.

Place three asparagus spears on each cutlet. Spoon one quarter of the cheese mixture onto the centre of each cutlet. Roll cutlets from the narrow end. Secure with wooden toothpicks.

In medium bowl, beat the egg and milk. Combine bread crumbs and Parmesan cheese on a plate. Dip turkey rolls into egg mixture, dredge in bread crumbs and place in greased baking dish. Bake at 375 degrees F for 25-30 minutes. Cutlet is cooked when there is no sign of pink when pierced with a knife.

HAWAIIAN TURKEY FILLETS

1/4 cup soy sauce
1/4 cup pineapple sauce
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground red pepper, optional
1 garlic clove, finely chopped
1 package turkey fillets (about 1 pound.)

In medium bowl or plastic food bag, combine first six ingredients. Add turkey; marinate several hours or overnight in refrigerator.

Remove turkey from marinade, reserve marinade. Grill turkey about 4 to 6 minutes on each side or until turkey is not longer pink when cut into.

In small saucepan mix cornstarch with reserved marinade. Cook, stirring occasionally, until sauce boils and slightly thickens.

Serve sauce with turkey. Garnish with pineapple. 3 to 4 servings

QUICK GARLIC ROASTED TURKEY


1 lb. turkey breast tenderloins
3 tablespoons olive oil
5 cloves garlic ; minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup parsley
1/2 lime

Preheat oven to 400* F.

Place turkey breast tenderloins in baking dish and drizzle with olive oil. Toss with garlic, salt and pepper to coat. Arrange in single layer on a baking sheet. Cover and bake 20 minutes. Uncover, sprinkle with parsley and bake 10 minutes. Drizzle with lime juice.