A break with tradition
New turkey dishes for the holidays

BY NANCY ROQUEMORE

Perfect for fall grilling get-togethers, these Chinese Kabobs With Plum Sauce are easy to assemble by skewering turkey tenderloins, green peppers and onions. (Photo courtesy of the National Turkey Federation)

If it was up to me, Thanksgiving dinner would be barbecued ribs, Brunswick stew and crackling corn bread. Or maybe a festive Low Country Boil. But then, of course, it’s not up to me.

A certain member of my family insists that we can’t give thanks unless there’s a huge bird on the table with all the trimmings. I try to tell my mother (oops! that just slipped out) that I live around the corner from an excellent restaurant that has turkey and dressing on the menu every day, and I can have it any time I want. But that argument doesn’t fly either.

Getting a traditional Thanksgiving dinner on the table can be a daunting task. It takes careful planning and a certain amount of kitchen skill. But if, like more than 90 percent of Americans, you insist on turkey to celebrate, there are other and easier ways to start than with a frozen 12- to 20-pound gobbler.

Lean turkey meat, especially the breast, is an excellent source of low-fat protein and is lower in calories than chicken breasts. These days, even the most basic grocery stores offer a variety of turkey cuts. Most of these are sold not frozen, eliminating the need for long-term thawing, brining and roasting.

If your family prefers dark turkey meat, there are drumsticks and thighs that can be smoked, roasted, grilled and cooked in soups and stews. Turkey wings can usually be found fresh or smoked, which are especially good when used in place of ham hocks for seasoning that big pot of pole beans or greens.

According to the National Turkey Federation, most Americans prefer white breast turkey meat. Bone-in whole breasts can be roasted just like a whole bird, whereas boneless breasts cook quickly on the grill. More than 50 percent of all turkey sold in the United States is used in sandwiches. These two cuts provide for loaves of sandwich meat.

Cutlets are perfect for pan sautéeing and can be substituted for any recipe that calls for pounded chicken breasts. Turkey breast tenderloins are also great for the grill and can be stir-fried and poached.

And don’t overlook ground turkey for the holidays. A mix of mostly dark meat with some white, ground turkey can be substituted in almost any recipe that calls for other ground meats. From burgers to meatloaf, from chili to meatballs, ground turkey is a healthy alternative ingredient in an abundance of dishes.

And if I had anything to say about it, which we know I don’t, turkey meatloaf would be fine with me on Nov. 25. I’d be just as thankful.

Atlanta writer Nancy Roquemore is thankful for any meal she gets on Thanksgiving Day as long as family and friends share it.

Turkey’s not just for Thanksgiving anymore

Looking to dress up your turkey this Thanksgiving or incorporate more of this low-fat meat in your everyday meals? For more recipes, visit Butterball’s Web site, www.butterball.com, or the National Turkey Federation’s site, www.eatturkey.org.