
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, July 20, 1994                   TAG: 9407280013
SECTION: EXTRA                    PAGE: 3   EDITION: METRO 
SOURCE: 
DATELINE:                                 LENGTH: Medium

THANK HEAVEN FOR TURKEY ON THE GRILL

Many cooks only think of turkey around Thanksgiving time. But you'll be thankful you tried turkey in the summertime when you discover how tender, flavorful and simple to fix it is prepared on the grill.

Fresh turkey is naturally lower in fat and calories than most beef, pork, even chicken. The following recipe for homemade sauce or, if you're pressed for time, one of the new low-fat or fat-free bottled barbecue sauces, gives a satisfying, guilt-free meal in minutes.

Add extra flavor to your turkey by adding wood chips to the coals. Try aromatic favorites such as mesquite or hickory or fruit woods like cherry, peach and apple, which are perfect paired with poultry. For subtle flavor, add the chips dry; for a more robust taste, soak the chips in water before setting them on hot coals.

To keep natural juices locked in, use a metal spatula or tongs to avoid piercing the turkey while turning it. For safety, always cook the poultry until it is no longer pink inside and its juices run clear.

Accompany your bird with a different kind of potato salad, hot off the grill and guaranteed to be a hit. Remember to use tongs or oven mitts to turn metal or stainless steel skewers as they can get very hot. If you use wooden or bamboo skewers, be sure to soak them in water for at least half an hour before using to prevent their burning.

Now sit back and relax while your grilled turkey and potato salad pretty much prepare themselves. You and your fellow diners will be thankful that you did.

Recipes for:

BARBECUED TURKEY WINGS AND DRUMSTICKS

SKEWERED FRENCH POTATO SALAD

by CNB