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Fabulous Fresh Turkey
Use the 'Today We Have...' link on the navigation bar at left to check on availability and pricing.
- One of our most popular items
- Entirely organic
- All different sizes---you choose the size
- Perfect for all the holidays
- Available fresh and frozen
- Heritage breeds
- Processed just before Thanksgiving
- All ready to cook
- $25.00 deposit is required
- Please reserve
Approved and licensed under the Illinois Department of Agriculture, Charles Hartke, Director, Bureau of Meat and Poultry Inspection via Pam McFarland, Compliance Supervisor. Compliance Officer Mark Kohorst, Bureau of Meat & Poultry Inspection. IL406-1588 (Rev.12-99) www.agr.state.il.us.
Recipes:
Marinated Turkey Tenderloins
INGREDIENTS
1/4 cup canola oil
1/4 cup reduced-sodium soy sauce
1/4 cup reduced sodium teriyaki sauce
2 tablespoons red wine vinegar
1 tablespoon lime juice
1 tablespoon Dijon mustard
2 garlic cloves, minced
2 teaspoons coarsely ground pepper
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried basil
1/2 teaspoon onion powder
2 pounds turkey tenderloins
DIRECTIONS
In a 2-cup measuring cup, combine the first 11 ingredients. Pour 2/3 cup into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Before starting the grill, coat grill rack with nonstick cooking spray. Drain and discard marinade from turkey. Grill, covered, over medium heat for 7-9 minutes; baste with reserved marinade. Turn and grill 7-9 minutes longer or until juices run clear.
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