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Turkey on the grill

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Sunday, June 28, 2009 at 1:59 p.m.

According to the National Barbeque Association, 31% of American grill owners are barbecuing more than they were a year ago, because they are “trying to eat healthier.” Many are turning to turkey as a protein option. A three-ounce serving of boneless, skinless turkey breast contains 26 grams of protein, one gram of fat and no saturated fat. The www.eatturkey.com Web site, from the National Turkey Federation, offers turkey grilling recipes and tips.

“The variety of available cuts makes turkey the perfect centerpiece for the cookout menu,” said Sherrie Rosenblatt, NTF’s vice president of marketing and communications. “Turkey tenderloins, cutlets, steaks, boneless breasts, thighs, ground turkey and drums are all delicious, convenient ways to enjoy the great taste of turkey. Any leftovers are ideal for salads, sandwiches and snacks to take on all-day outdoor activities,” she added.

To guarantee “grill master” status every time, be sure to rely on a meat thermometer when determining doneness. Cooking times vary depending on the thickness of the cut of turkey. A meat thermometer should be inserted in the thickest portion of the meat away from the bone. White meat is ready at 170 degrees F, dark meat at 180 degrees F, and ground turkey, such as turkey burgers, at 165 degrees F.