BBQ Inspiration: Master the Art of Grilling Turkey

Summertime goes hand-in-hand with backyard barbecues, lakefront grill sessions, and just about every other type of outdoor party you can think of! It’s a time of year where many of us return home, connect with our foundations and families, and really focus on strengthening our #LocalRoots. So why not make turkey a part of your celebrations?

Many folks think that turkey is hard to grill—but let’s break that myth! Turkey is a juicy meat, full of tender, fall-off-the-bone goodness that compliments any spices. Thanks to its neutral flavour profile you can pair it with all types of rubs, citrusy or salty, and plenty of side dishes, snacks, and chilled beverages. For a barbecue lover, this protein is a dream to sizzle.

So what turkey recipes are you planning on cookin’ up under the sun? If you want to try your tongs at something new, we’ve got a stellar selection ready for your next backyard bash!

This month, we’re all about Canadian Pride & Local Flavour, and what better way of celebrating the diversity of our province than any number of spices, herbs, and rubs? It’s peach and apricot season in the Okanagan, not to mention delicious berries and other fresh fruits ready for picking across our province, so bring a taste of BC to your grill! You can pair any number of citrusy infusions, glazes, and rubs with turkey thanks to that truly delicious neutral flavour.

More than that, try out cajun spices, recipes like tandoori thigh or Jamaican jerk turkey, and more! We’re so incredibly lucky to have a province full of diverse cultures, cuisines, and communities—it just makes sense to bring that to your grill, too! Umami and salty spreads go perfect with turkey, or for a little more summer fun, Greek and other Mediterranean meals offer a light and refreshing palate.

Whatever your flavour, know you’re supporting your local farming community by prioritizing our BC turkey farmers!

Now that you’ve got the rubs down pat, let’s talk about how to safely grill your turkey cuts!

First off, whenever handling raw poultry, make sure to use different cutting boards, plates, and utensils to separate raw turkey from other foods. This is especially important when whipping up delicious BBQ skewers with any number of flavour combos—did we mention it’s fruit season? Keep your surfaces clean, including your hands, with warm, soapy water.

While we all know and love the garden hose, it won’t do the trick to remove any bacteria! Go inside, run the tap to warm, and suds up.

And we know that all you grill masters out there have a magic thumb when it comes to perfectly cooked meats, but to be on the safe side, always consult a meat thermometer to confirm your turkey has reached the safe internal temperature:

• For whole bird, place the thermometer in the thickest part of the breast and wait to reach 170℉ (77℃)
• Or, for whole bird, place in the inner thigh without touching the bone, and reach 180℉ (82℃)
• For turkey cuts, ground turkey, sausages and hot dogs, the thermometer must register 165℉ (74℃)

While all barbecues are different thanks to their quirks and various hot and cold spots, we have a handy chart available here to approximate barbecue methods and grilling times.

Another important safety tip: never reuse a marinade as a sauce at the table. The risk of contamination is too high, so either separate before applying to the raw turkey, or just discard. And lastly, throw away any food left out after two hours if it doesn’t end up grilled, especially in this summer heat!

With about as many cuts and ways to cook a turkey as any other protein, there are just too many recipes! But we’ve sourced a selection to get you started as you whip off the barbecue cover and get to grillin’.

Let us know your favourite! We love watching all of BC get together and enjoy delicious, healthy, locally-sourced turkey meals and snacks. And for a chance to be featured on our socials, don’t forget to tag @britishcolumbiaturkey!