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Grilled nectarines with pull-apart scones. These no-fuss pull-apart scones have a golden, tender crumb thanks to the unparalleled richness of Kerrygold Unsalted Butter. The perfect balance of crisp on the outside and moist on the inside, these scones might just become your new go-to quick bread. Want to take them to the next level? Fire […] LEGGI TUTTO
1 Oil and salt chicken pieces: Coat the chicken pieces with olive oil and sprinkle salt over them on all sides.
2 Prepare grill: Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.
3 Sear chicken on hot side of grill, move to cool side: Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill uncovered for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn).
Once you have a good sear on one side, turn the chicken pieces over and move them to the cooler side of the grill.
If you are using a gas grill, maintain the flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temp to low or medium low (between 250°F and 275°F, no more than 300°F).
Cover the grill and cook undisturbed for 20-30 minutes.
4 Turn over and baste with barbecue sauce: Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 15-20 minutes.
Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes.
NOTE that timing will depend on your grill set-up, the size of your chicken pieces, and how cold your chicken pieces are to start with! If you are grilling smaller pieces of chicken on a charcoal grill, they may be done much earlier. The goal is to maintain a low enough grill temp so that the chicken cooks “low and slow”.
5 Finish with a sear or remove from heat when done: The chicken is done when the internal temperature of the chicken pieces are 160°F for breasts and 170°F for thighs, when tested with a meat thermometer.
Or if you insert the tip of a knife into the middle of the thickest piece and the juices should run clear, the chicken is done.
If the chicken isn’t done, turn the pieces over and continue to cook at a low temperature.
If you want, you can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.
6 Paint with more barbecue sauce to serve. LEGGI TUTTO
1 Prepare your grill for indirect heat: If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
2 Season the chicken, rub with oil: Remove neck and giblets from cavity of chicken, if the chicken came with them. Mix the salt, pepper, and thyme in a little bowl, and rub it all over the chicken. Rub the chicken all over with olive oil.
3 Lower chicken onto half-filled beer can: Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can.
Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.
4 Grill on indirect heat: Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill).
Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F – 165°F.
The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours.
If you don’t have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.
5 Carefully transfer the chicken to a tray or pan: I say “carefully” because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken.
Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. LEGGI TUTTO
These easy, flavorful turkey burgers can be cooked on the grill or stovetop. Keep them juicy using turkey leg and thigh meat and a little olive oil. Season with fresh herbs from the garden and serve with a side of chips!
Photography Credit: Elise Bauer
Parsley, sage, rosemary, and thyme.
Long before I had any idea what those words meant, or what an herb even was, I was singing those syllables at the top of my lungs, as a kid in the ’60s playing the vinyl record I bought with allowance money.
What these fine herbs were doing in the lyrics of an old English ballad, a lover’s duet no less, I haven’t a clue. But the result was, at least for this kid, a lifelong curiosity about them.
What was parsley, or sage? And why would they hang out with rosemary and thyme?
Tell you what. They’re great in this turkey burger!
VIDEO! How to Make Herbed Turkey Burgers
The Secret to Juicy Turkey Burgers
Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps, too.
As for flavor, ground turkey on its own just isn’t as flavorful as ground beef, even if you use ground dark meat as we recommend. But jazzed up with some chopped fresh herbs, a little onion, and garlic? The result is exquisite.
A turkey burger worthy of the name “burger.”
Cook on the Grill or Stovetop
You can cook these turkey burgers on either the grill or the stovetop. Make sure your grill or pan is very hot and well-oiled to prevent the burgers from sticking. For either grilling or stovetop cooking, cook the burgers for 5 to 6 minutes per side, until cooked through (165°F if using a meat thermometer).
Make Ahead and Freeze
Like most burgers, these turkey burgers freeze well. Shape them into patties, then wrap the raw patties in plastic wrap and freeze in a single layer on a plate or baking sheet in the freezer. Once solid, gather them into a freezer bag and freeze for up to three months.
Thaw overnight in the fridge, then cook as per the recipe.
More Great Burgers to Try!
From the editors of Simply Recipes
Try These Variations!
So many of you have made (and loved!) this recipe over the years — thank you! We love all the tweaks and swaps you’ve made. Here are a few of our favorites:
Ideas for What to Serve on the Side
Need some inspiration for what else to put on your plate? Try a few of these favorite side dishes:
Updated August 2, 2020 : We spiffed up this post with a new video. No changes to the original recipe.
Herbed Turkey Burger Recipe
Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps, too.
Ingredients
2 tablespoons extra virgin olive oil
1/2 medium red onion, minced
4 minced garlic cloves
2 pounds ground turkey meat, preferably from the legs and thighs
1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup loosely packed chopped parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
2 teaspoons chopped fresh thyme
To serve:
Burger buns
Toppings like sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise, mustard, relish, and/or ketchup
Method
1 Sauté onions and garlic: Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down.
2 Make the burger mix: Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough).
3 Form the meat into patties. Use your fingers to form a slight indentation in the middle of the patties. When burgers cook, the meat contracts from the edges. If the middle part is slightly thinner than the edges it will help the patties finish with a more even shape and less of a bulge in the middle.
4 Cook the burgers: Cook on a hot grill or in a hot cast iron frying pan for 5 to 6 minutes per side, until cooked through (165°F if using a meat thermometer).
If using a grill, first pre-heat the grill on high for 10 minutes and coat the grates with a little vegetable oil.
If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking. A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball bearings, keeping the patties from sticking when you go to flip them.
5 Serve the burgers: Toast the buns and serve the burgers with the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, and/or ketchup.
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Elise Bauer
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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