Fresh or Frozen Turkey--Mulberry Lane Farm

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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.