Grilled half of a pastured-raised turkey. Brined the turkey for a day in the refrigerator. Grilled on a bare rack for a while, using indirect heat, and then put foil underneath to prevent burning the bottom. Used some mulberry chips grown on the farm to give the meat a bit of smoky flavor. Inserted a meat thermometer and grilled until just right. Threw a sweet potato from the garden on there to keep the turkey company. Turned out perfect. And here is where the turkey came from. Raised on grass and local grain with no drugs or animal by-products.
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