Turkey – No Longer Dry Health Food

I’m going to be writing a bit retroactively to catch up on the 75 or so meals that I’ve cooked since my last post.  Hubby and I have consumed about 30 pounds of spring asparagus and strawberries over the last couple of months, so we certainly didn’t miss the coming of spring!

Every day I have increasing appreciation for being able to access locally-raised meat on a daily basis.  None Such Farms in Buckingham, PA is our usual stop for steaks, bacon, ground beef, and chicken breast (the beef is theirs, the pigs and chickens are raised by other local farms).  One of my favorite conveniences is the turkey – ground upon request and always with a smile.

Since turkey is a super-lean meat, most people think “dry, dry, dry”.  But!  You don’t have to drown that turkey in gobs of gravy and tomato sauce.  Enjoy the natural sweetness of fresh turkey by simply incorporating a little complementary liquid.

Add a little homemade salsa into the turkey, top with guac, and you get a juicy, mouth-watering burger like thus (on fancy Duck Fat Ciabatta from Bobolink Dairy and Bakeyard at the Stockton Farmers Market):

Want to cut the calories?  How about mixing in some chopped fennel and a little pale ale for a licorice-lined twist (oddly a perfect complement to mild meats like turkey, pork, and fish), then serving inside a fun lettuce wrap.  Lettuce ala Open Acres CSA (Heather and Nate still have shares available!).  I’ll post about the Pea Puree atop that glorious grilled bread later.