| 3.3 lb | 1.5 kg | Granny's Turkey Thighs, Drumsticks, or Boneless, Skinless Turkey Breast |
| 1 tbsp | 15 ml | Dijon mustard |
| 1 tbsp | 15 ml | extra virgin olive oil |
| 1 tsp | 5 ml | balsamic vinegar |
| 3 tbsp | 45 ml | fresh poultry herbs (sage, thyme, rosemary, parsley), coarsely chopped |
| 1 tbsp | 15 ml | garlic, finely chopped |
| 1 tbsp | 15 ml | shallot, finely chopped |
| 1/2 tsp | 2.5 ml | sea salt |
| 1/4 tsp | 1.25 ml | ground pepper |
Cooking Tip: Cooking turkey pieces gives you much more control than cooking a whole bird. You can pick and choose how much light vs. dark meat to make and you can take the breast off the grill before it dries out if the legs aren’t yet done.
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