You still have time to fire up the grill if you’re living in an area where cold wind and the polar vortex will make outdoor cooking just about mission impossible in a few months. Whether it’s tailgating, week-end entertaining or family dinner, grill seasoned turkey filets. They’re cooked over medium-low heat and make a quick and wholesome meal. Scoop up roasted corn salsa and serve with couscous on the side. Toss a simple salad, top with avocado slices and pronto, the food is ready. It’s good, it’s fast, and as the grill master, it leaves you with plenty of time to spare.
Chipotle Rubbed Turkey Filets with Corn Salsa
Non-stick cooking spray
1 to 2 tablespoons olive oil
1 can (11 ozs.) Mexican-style corn, drained
1 can (15 ozs.) black beans, drained and rinsed
1 cup chopped tomatoes
2 tablespoons green onion slices
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
4 teaspoons lime juice
4 teaspoons olive oil
1 lb. fresh all natural turkey filets
1 tablespoon Chipotle & Roasted Garlic Seasoning
Spray cooking grates with non-stick cooking spray. Prepare grill for medium to low direct heat cooking.
Cook corn in medium-size skillet, in hot oil over medium-high heat, stirring occasionally to prevent sticking Cook 10 to 15 minutes or until corn begins to brown. Remove from heat.
Combine black beans, corn, tomatoes, green onions, cilantro and garlic in large bowl. Pour combined lime juice and olive oil over black bean mixture; mix lightly to blend. Cover and chill until ready to serve.
Sprinkle seasoning blend on both sides of filets. Place turkey on prepared grill. Cook filets 5 to 6 minutes per side or until meat is no longer pink, turning two to three times for even cooking and browning. Serve with roasted corn salsa.
Note: If you are not serving as soon as turkey is removed from grill, cover cooked filets with aluminum foil.
Editor’s Note-I’ve worked on the toll-free Turkey Talk-Line® and prepared this recipe with Butterball All Natural Turkey Filets.