Picnic And Barbecue Tips Pull out the grill, put on the apron and get ready for outdoor fun. Spring and summer are the times for outdoor grilling with family and friends. Turkey is the perfect centerpiece for the cookout menu, whether it is on your patio or part of an all-day outdoor activity away from home. There are a variety of turkey products that are perfect on the grill including turkey tenderloins/cutlets, steaks, bone-in breasts, drumsticks, thighs and ground turkey. These products are all delicious, economical ways to enjoy the great taste of turkey. Any leftovers are ideal for summer picnics and make great salads, sandwiches and snacks to take on all day outdoor activities. MARINADES Whether you prefer using marinades, spicy rubs or flavorful sauces, naturally mild, versatile turkey delivers sensational results when grilled. Various combinations of seasonings, oil and acidic liquids, such as vinegar, citrus juices or wine, allow marinades to tenderize and enhance the flavor of any turkey cut. When preparing a marinade, remember to: Prepare about ½ cup marinade per pound of turkey; Use glass or plastic containers or heavy-duty re-sealable plastic bags to marinate the turkey. Avoid metal containers; Discard the marinade and never use it as a sauce. GRILLING AT A GLANCE Cooking times may vary depending on temperature of the charcoal, thickness of the poultry and weather conditions. Rely on a meat thermometer to determine doneness. The following chart may be used as a GUIDELINE for grilling times. Turkey Products Method Approximate Grilling Time Turkey Breast Tenderloins (½ pound) Direct heat 15-20 minutes Turkey Breast Steaks (3/4-inch thick) Direct heat 15-20 minutes Bone-in Turkey Breast (5-6 pounds) Indirect heat 2 to 2½ hours Turkey Drumsticks (½ pound) Indirect heat 50-60 minutes Bone-in Turkey Thighs (3/4-1 pound) Indirect heat 50-75 minutes Ground Turkey Burger Direct heat 5-6 minutes per side Turkey Franks Direct heat 4-5 minutes per side HANDLE FOODS WITH CARE Clean Hands And Surfaces Before handling foods, wash hands with hot soapy water. During picnics away from home, pack clean, wet disposable wipes, washcloths and paper towels for cleaning hands and surfaces. All cutting boards, dishes, utensils, knives, thermometers and counter tops used in thawing, storage, preparation and serving turkey must be clean and sanitized to prevent cross-contamination between raw and cooked food. Maintain Good Temperatures Away From Home Cold refrigerated perishable foods like turkey salads and sandwiches should be kept in an insulated cooler packed with several inches of ice, ice packs or containers of frozen water. The ice chest should be kept in shady spots, in the body of the car or even under a blanket. Refrigerate perishables, prepared foods and leftovers. If you are on a picnic, be sure to put any leftovers in an ice-chest. At 90° F. and above, food should not be left out over one hour. Prevent Cross Contamination When planning a picnic, pack the ice-chest by double-wrapping turkey products securely or place the package in a plastic bag to avoid any poultry juices from coming into contact with ready to eat foods. To prevent cross-contamination, always use a clean plate/platter when removing cooked poultry from the grill or barbecue. Cook To Proper Temperatures Use a clean food thermometer to measure the internal temperature of cooked turkey. (Be sure to pack a thermometer for the away from home barbecue.) Ground turkey should be cooked to an internal temperature of 165° F., turkey breast to 170° F. and turkey legs/thighs to 180° F. Cook turkey completely at the picnic site. Partial cooking of turkey ahead of time does not destroy all the bacteria and these harmful substances multiply to the point that further cooking at the picnic site cannot even destroy them.