Sure you can still season it up with cranberries and sage like you do when the temps are chilly, but summertime turkey salads offer even more options than that. Using seasonal fruits, veggies and herbs combos, you may be surprised by how versatile turkey salad can be. Add nuts, whole grains or even baby greens and you can play with texture as well as taste variations.

You can go easy on the mayo and dress lightly with a mustard based dressing or vinaigrette if you’re really stressing over swimsuit season, but we’re keeping it simple and classic today. The combination of smoked turkey with these crunchy veggies and bright, fresh herbs says summer like nobody’s business. Pack it for a picnic, snack on it poolside or just prepare it for a cool meal on one of the hottest days of the year.

Cucumber Herb Turkey Salad

1 lb. diced Plainville Farms Smoked Turkey

1 cucumber, peeled, seeded and diced

4-5 radishes, quartered and sliced

1/4 cup lowfat mayonnaise

1 Tbsp. chopped dill

1 Tbsp. chopped mint

salt and pepper to taste

2 Tbsp. slivered almonds

Combine turkey with cucumbers, radishes and mayo in a mixing bowl. Now toss in dill and mint and season to taste with salt and pepper. Mix in almonds just before serving. Serves 4.

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Step 1: Marinade, season or brine turkey. A great simple rub will do as well. The recipe below includes a perfectly flavorful rub that takes no time to prepare. For best results, slather it on a few hours (or a day) before you plan to grill your turkey breast.

Step 2: Prepare your grill. If using charcoal, you’ve got to build up your briquettes in order to cook over indirect heat, so plan the spacing accordingly. Using a gas grill is much simpler. Just preheat the grill to about 375-400°F and try to keep it steady. (If it’s a windy day, you may want to check your flame periodically.)

Step 3: Place your turkey breast on the grill, skin side up with a heat proof drip pan filled with about a 1/2 inch of water strategically set beneath it to catch all of the drippings.

Step 4: Check your bird, drip pan and grill about 30 minutes into the cooking time. You shouldn’t need to do much, but make sure the grill temperature has remained consistent, the bird is browning evenly and add a little water to the drip pan if necessary. A 4-5 lb. turkey breast should take about an 1 hour and 15-30 minutes to cook, but time will vary depending on the size of the bird and the grill temperature fluctuations. About an hour into the cooking time, start checking the temperature of the bird in 15-minute increments. When the internal temperature of the turkey is 175°F, transfer to clean cutting board and allow to rest for 10 minutes before slicing.

Rosemary Grilled Turkey Breast

5 springs of rosemary, chopped

5 cloves garlic, minced

1 Tbsp. olive oil

1 (4 1/2 lb.) Plainville Farms bone-in turkey breast

salt and pepper to taste

Combine rosemary, garlic and olive oil in a small bowl. Rub all over turkey breast, then season liberally with salt and pepper. Cover and refrigerate overnight.

Place a heatproof drip pan beneath your grill grate, then preheat to medium. Pour about 1/4 inch of water into the drip pan, then place turkey on the grill skin-side facing up and cook over indirect heat, covered, at about (375-400°F) for 30 minutes. Check to make sure there is still water in the pan and add more if necessary. Also, check that the grill temperature has remained constant and adjust accordingly. Continue cooking for 30-45 minutes, then check temperature of the turkey. When turkey reads 175°F on a meat thermometer it is cooked through. Transfer to cutting board to rest for 15 minutes, then slice and serve with pan gravy. Serves 6.

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Everyone knows the grill adds flavor to our turkey burgers, portabello mushrooms and corn on the cob. Of course it’s going to add a little oomph to the sandwich du jour! But there’s no reason to stop there. In order to create an amazing outdoor grilled cheese recipe worthy of serving on a sweltering weeknight or (cut into quarters) as your next BBQ appetizer, it’s important to consider all of the possible ingredients.

From rye to seeded wheat to sourdough or foccacia, choose a bread that has plenty of flavor and you can’t go wrong. Make sure the bread is sturdy and sliced thick enough to hold your ingredients, then brush one side of each slice with olive oil or butter so that it crisps nicely on the grill.

Select fillings that complement one another. A creamy cheese like havarti goes well with Virginia ham and a sweet onion jam. Briney items like pickled peppers are perfect when they’re offset with crisp Romaine lettuce and a mild cheese like mozzarella. Condiments like Dijon mustard, olive tapenade, pesto or your favorite aioli are also fair game.

Our ultimate outdoor grilled cheese sandwich marries earthy Ciabatta bread with smoked turkey, provolone cheese, sweet basil leaves and tomato slices. A few minutes on the grill and the results are heavenly. Now, we just need to think of a proper name for those other cooked sandwiches.

Truly Grilled Cheese with Turkey

8 slices ciabatta bread

1 Tbsp. olive oil

8 slices provolone cheese

4 slices Plainville Farms Smoked Turkey

1 medium beefsteak or heirloom tomato, sliced thin

1/2 cup basil leaves

Brush one side of each bread slice with olive oil. Flip half of the slices over with the oil side down. Place provolone, turkey, tomato and basil on each, beginning and ending with a slice of provolone. Top with remaining slices of bread (oil side facing up).

Place assembled sandwiches on a preheated grill and cover with grill lid. Cook for 2-4 minutes over medium heat (appx. 400°F), then flip. Cook for an additional 2-4 minutes until both sides are golden and cheese is melted.

Transfer to a clean cutting board and cut into halves or quarters as desired. Serves 4.

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Of course, the perfect way to show the love is to cook a little something special. Sure, you can buff out the table with some store bought muffins and pastries, but feature a centerpiece that tells the story. That doesn’t mean a dozen pots and pans and an ingredient list that sends you to every ethnic store within 20 miles. (Side note: Extra dirty dishes make moms cringe.) Instead, this Simple Smoked Turkey Hash with just a handful of ingredients is certain to satisfy everyone at the table.

In order to make the day go even smoother, cook the potatoes and chop your ingredients the night before. Heat up the griddle and get started just before everyone is ready to sit down. Sautéing on the griddle is ideal, because the surface area is nice and wide, so all of the ingredients make direct contact with the pan and brown up nicely. If you don’t have a griddle, just use the largest pan in your house and cook in batches if necessary. Just before plating, crack those eggs and fry or poach just the way you like them. Chances are, this just may become the Sunday special in your kitchen throughout the year.

Simple Smoked Turkey Hash

2 Tbsp. olive oil

3 Yukon gold potatoes, cooked and diced 1/2-inch

1 small onion, diced

1 small green bell pepper, diced

6 oz. diced Plainville Farms Hickory Smoked Turkey

salt and pepper to taste

2 Tbsp. chopped parsley

4 eggs, fried or poached

Heat oil on a griddle or in a cast iron skillet over medium-high heat. Add potatoes, onions, green peppers and smoked turkey cook for 6-8 minutes until golden and tender, stirring occasionally with a spatula. Season with salt and pepper and stir in parsley. Plate each portion with an egg on top. Serves 4.

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Roll with It: Lots of us rely on recipe these days to tell us exactly how to prepare our favorite meals. What happens to you when you’re missing an ingredient or two? No need to drop the dish or run to the grocery store. Feel free to improvise and make substitutions with ingredients that you have in abundance. Sometimes, that’s the way the best recipes are invented.

Cleanliness is Next to Godliness: Try to clean up as you cook, not afterwards. Not only will you keep your counters less cluttered and end your meal with less on your plate (figuratively), but keeping your kitchen surfaces, knives and other utensils clean while you cook offers a great line of defense against cross contamination and foodborne illnesses. Just one sudsy bowl in the sink and a clean sponge, can help you out while you work your way through your recipe.

A Penny Saved is a Penny Earned: Counting your pennies and collecting coupons is often a great way to save, but take time to consider where to spend that extra “earned” income. If you value great flavor, sustainable farming practices and nutritious meals the answer is easy. Prioritize your grocery shopping so that you get the most out of every meal. Spend a little more to get the highest quality proteins, fruits and veggies and dairy products that you can afford, while clipping coupons for pantry items and snack foods. Ultimately if you choose right, you’ll be more satisfied with your meals and less likely to indulge in between.

You are What you Eat: Your food choices don’t just effect your physical health, they reveal your priorities and values. Buying Plainville Farms says that you support family farmers rather than conventional industrial practices. It says that you believe that quality comes from doing things the old-fashioned way–rather than cutting corners. Our farmers probably eat much the same as you do, because that’s exactly what they’re all about as well.

Sit Like a Lady (or gentleman): While we’re not particularly concerned with your posture (eh, hem), it is really important to make time to sit with your family or friends and enjoy a real meal on a regular basis. No phones, no texting, no television. Just you, a filling meal and some conversation with eye contact, enthusiastic gestures and a great deal of enjoyment. After connection with your loved ones, you can go ahead and get back to business, but not a minute sooner!

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Using seasonal fresh ingredients as the inspiration, here’s one turkey burger recipe that uses two techniques to amplify the flavor. Chopped and sautéed onions, fennel, garlic and parsley do their job seasoning the meat from the inside out. If that’s all you have time for, be our guest and simply prepare part one. (Trust us, you’ll be thrilled.) Of course, we went a step further, boosting our turkey burger with goat cheese and arugula pesto topping. Was it worth the extra few minutes with the food processor? Just plain awesome doesn’t begin to describe it!

Fennel Goat Cheese Turkey Burgers with Arugula Pesto

Turkey Burger:
1 1/2 Tbsp. olive oil
1 small onion, chopped
1/2 cup diced fennel
1 clove garlic, minced
1 1/2 lbs. Plainville Farms Ground Turkey
1/4 cup chopped parsley
salt and pepper to taste
2 oz. goat cheese
arugula pesto (recipe below)
4-6 whole grain burger buns, grilled or toasted

Heat oil in a large sauté pan over medium heat. Add onion, fennel and garlic and cook until just softened for about 4-5 minutes. Allow to cool, then combine in a mixing bowl with ground turkey and parsley and season with salt and pepper.

Form into 4-6 patties (depending on your appetite) and grill over medium-high heat for 4-6 minutes per side until cooked through to 165°F and juices run clear. Crumble a bit of goat cheese on top of burger just before cooking is complete. Top with arugula pesto if desired and place on burger bun. Serves 4-6.

Arugula Pesto:
1 bunch arugula
1/2 cup olive oil
salt and pepper to taste

Combine ingredients in the bowl of a food processor or blender and puree until smooth.

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Combine the following ingredients and store in an airtight jar for up to 6 months for the very best flavor.

Cajun Heat:

1/3 cup kosher salt

1/4 cup chili powder

1/4 cup paprika

1 Tbsp. onion powder

1 Tbsp. coarse black pepper

1 Tbsp. dried oregano

1/2 tsp. cayenne pepper

French Herbs:

2 Tbsp. dried thyme

2 Tbsp. dried tarragon

2 Tbsp. dried parsley

2 Tbsp. dried chives

1 tsp. dried mustard

1 tsp. garlic powder

1 tsp. kosher salt

Mexi-Mix:

1/2 cup chili powder

1 Tbsp. ground cumin

2 tsp. garlic powder

1 tsp. onion powder

1 tsp. chipotle powder

1 tsp. ground oregano

1 tsp. kosher salt

Indian Spice:

1/4 cup ground coriander

2 Tbsp. ground cumin

2 tsp. round black pepper

2 tsp. ground cardamom

2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

Curry in a Hurry:

1/4 cup ground cumin

1/4 cup ground coriander

1 1/2 Tbsp. ground turmeric

1 tsp. mustard powder

1 tsp. ground ginger

1 tsp. cayenne pepper

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Drive less: We make sure that our turkey houses are as close to our processing plants as can be. It’s not only because we consider ourselves farmers, not drivers. The birds aren’t particularly fond of transportation and we’d like to keep our gas usage to a minimum. You can too by choosing to shop at the nearest grocery store and walking, rather than driving, to make your purchases.

Say No to Meds: Medicines and antibiotics are responsible for much of the pollution in our ecosystems. We provide ample shelters, plenty of clean water and healthy food and exercise for our birds, so we don’t have to give them antibiotics. Why not do the same in your home? Feeling stressed? Go for a walk. Parched? Grab for your water bottle. Treat yourself right and you’ll keep your medical needs to a minimum while creating less pollution.

Compost: We compost animal waste to enrich the soil, reduce agricultural runoff and protect our water supply. You can do your part as well. Divide your garbage into three bins, separating out recyclables from garbage and then further reducing trash by composting organic materials including meat and veggie scraps, soiled cardboard containers and egg cartons.

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Buy in season: There’s no better way to dress up your plates–while keeping your wallet intact–than strolling down the produce aisle with an open mind. Rather than taking a shopping list, buy whatever is in season. We’re veering out of kale, chard and root veggie season and moving right on into asparagus, strawberry and artichoke time. Before we know it, zucchini, corn and tomatoes will take over the bins for the summer. By autumn, those acorn squash, parsnips and apples will start sounding really delicious again. In addition to costing less, buying at peak season means better flavor for all of your dishes.

Go whole: Don’t be afraid of large cuts of meat and poultry. Instead, learn how to break them down on your own and use every bit to your advantage. For instance, you could roast a whole Plainville Farms turkey, or you could cut off the legs, thighs and breasts to be used on separate occasions. Cook what you want immediately and feel free to freeze uncooked turkey in pre-portioned pieces. Use the scraps and the carcass to start your favorite soup or stock.

Waste not: Learn the best ways to store all of your favorite perishables so that they remain fresher longer. For instance, you can add a few days of life to washed lettuce by wrapping the leaves in a paper towel and storing in an airtight bag. Keep fresh herbs in a cold glass of water in the fridge, just like a mini-bouquet. Sandwich meats and cheeses should be kept in an airtight container to lock in freshness.

Love your leftovers: Don’t let leftovers go by the wayside. Instead, use prepared foods to inspire even better meals a second time around. Diced turkey, chicken and sausages turn pasta dishes into high protein meals. Ground meats are easily wrapped in tortillas for burritos. Add diced up deli meats, cooked veggies and whole grains to greens for a great entree salad. Wondering what that might look like? Our Turkey Taco Salad says it all.

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Stuffed Potatoes: Bake about a half dozen small russet potatoes in the oven or microwave until cooked through. Allow them to cool slightly, then cut each in half (or quarters depending on the size). Scoop out enough of the white inside to create a little indentation. (You can mash that for another meal.) Fill with cooked ground turkey tossed with BBQ sauce. Top with a little shredded cheddar cheese and some green onions. Place under a broiler until melted & golden and then get on with the game!

Turkey Nachos: Think beyond those gooey mediocre munchies that they sell in the arena. Instead, start by slow roasting some turkey leg or thigh in a slow cooker or on the grill. Shred up all of that moist delicious meat with a fork and toss with some cumin, chili and a hint of lime juice. Now grab your favorite tortilla chips and take ‘em all the way! Pour onto a baking sheet, then layer with pulled turkey, black beans, sliced jalapenos and plenty of shredded Monterey Jack cheese. Bake in a 400-degree oven until cheese is melted, then top with fresh salsa, guacamole and sour cream. Now pass ‘em around the horn.

Mini Meatballs: Grab a pound of ground and you can mix it up with the best of ‘em. Season with some sautéed minced garlic and onions and plenty of dried oregano. Add an egg, some breadcrumbs and season with salt and chili flakes. Make sure to mix well, then shape into one-inch balls. Now, get a large sauté pan nice and hot and brown the meatballs until they are well seared. Add some prepared marinara to the pan and braise in a 400-degree oven for about 30-45 minutes until bubbling and cooked through. Serve on skewers or place each meatball on its own slider bun. Have plenty of sauce on hand for dunking!

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