Tuscan Grilled Whole Turkey

Tuscan Grilled Whole Turkey
Yield: 15 -20 Servings


For the Brine
1 1/2       Gallons Water
1 Cup      Packed Light Brown Sugar
1 Cup      Kosher Salt
3 Tbsp.   Hartz Seafood & Poultry Seasoning
1 Bunch  Fresh Thyme
1 Bunch  Fresh Rosemary
6 each     Garlic Cloves – Sliced
4 each     Lemons – zest (reserve the zested lemons for below)

For the Turkey
1 each       Whole Turkey (15 to 20 Pounds) – Giblets Removed
1 Bunch    Fresh Thyme
1 Bunch    Fresh Rosemary
1 each       Yellow Onion – Chopped
10 each    Garlic Cloves
4 each       Lemons from above (1 cut into 8 chunks, 3 cut in half)
2 Tbsp.     Olive Oil
1 Tbsp.     Black Pepper
3 Tbsp.     Hartz Seafood & Poultry Seasoning


  1.   Combine the water, brown sugar, salt, and the 3 Tbsp. Hartz Seafood & Poultry Seasoning in a large pot.  Bring to a boil then remove from heat.
  2.   Add the 1 bunch of thyme, 1 bunch of rosemary, 6 garlic cloves sliced, and the zest from the 4 lemons.
  3.   Mix well and chill completely.
  4.   Once the brine is cold, add the turkey and brine for about 10 to 12 hours.
  5.   Remove the turkey, rinse off and pat dry.
  6.   Light a charcoal BBQ. (You can use a gas BBQ, just prepare it to cook indirectly)
  7.   Stuff the turkey with the 1 bunch of thyme, 1 bunch of rosemary, yellow onion, garlic cloves, and the lemon chunks.
  8.   Drizzle the chicken with olive oil and sprinkle the 1 Tbsp. black pepper and 3 Tbsp. Hartz Seafood & Poultry Seasoning all over.
  9.   When the coals are hot, arrange them on either end of the BBQ to cook indirectly.
  10. Place the turkey breast side down for 1 hour.
  11. Flip the turkey over so the breast side is up and drizzle with one of the lemons that are cut in half.
  12. Cook for about an hour more or until the internal temperature is 160 degrees F.
  13. Remove the turkey from the grill, drizzle with another lemon, then cover with foil and allow to rest for about an hour.
  14. Cut the turkey off the bone and place on a platter, squeeze the last lemon over it and serve.

Tasting Tomorrow at the Orenco Station Farmer’s Market

Grilled Walla Walla Sweet Onions with Tomatoes, Fresh Basil, and a Balsamic Greek Vinaigrette

Today I was inspired when traveling through Walla Walla Washington to make tomorrows tasting.  I picked up some sweet onions from a small stand alongside the road.  They were just picked a couple of days ago.

5 each    Walla Walla Sweet Onions – Sliced
3 Tbsp.  Olive Oil
1 Tbsp.   Hartz Greek Taverna Blend
5 each    Roma Tomatoes – Seeded & Diced
10 each  Leaves of Fresh Basil – Chopped
1/4 Cup  Balsamic Greek Vinaigrette (see Farmer’s Market Salad with Balsamic Greek Vinaigrette below)

1. Heat a grill on high.
2. Season the onions with the olive oil and the Greek Taverna Blend.
3. Grill the onions until slightly charred.
4. Allow the onions to cool.
5. While the onions are cooling combine the remaining ingredients in a bowl and toss well.
6. When the onions are cool, toss in the tomato mixture and mix well.
7. Serve at room temperature.

* This would be great served over steak, chicken, or fish.

Pistachio Crusted Halibut with Pear Chutney

Pistachio Crusted Halibut with Pear Chutney
Yield: 4 Servings

Pear Chutney
2 Tbsp.    Olive Oil
1 each      Yellow Onion – Julienne
2 Tbsp.    Minced Fresh Ginger
1/8 tsp.   Coarse Ground Black Pepper
1/4 tsp.   Kosher Salt
1/2 tsp.   Hartz Moroccan Moorish Blend
2 Tbsp.   Honey
2 Tbsp.   Seasoned Rice Wine Vinegar
1 Cup       Golden Raisins
2 each     Asian Pears – Diced
1/2 Cup  Chopped Italian Parsley

Chutney Procedure
1. In a large sauté pan heat the oil over medium heat and add the onion and ginger.
2. Continue to sauté, stirring often, until the onions are slightly caramelized, about 15 minutes.
3. Add the pepper, salt, Hartz Moroccan Moorish Blend, Honey, vinegar, raisins, and pears.  Sauté for another 10 minutes or until the pears have soften.
4. Add the parsley and toss.
5. Serve warm with the Pistachio Crusted Halibut.

Pistachio Crusted Halibut
4 each        Thick Cut Halibut Filets (about 7 ounces each)
2 Tbsp.       Hartz Seafood & Poultry seasoning
1/2 Cup       Flour
2 each         Whole Eggs
2 Tbsp.        Water
1/2 Cup        Chopped Pistachio Nuts
2 Tbsp.         Unsalted Butter
2 Tbsp.         Olive Oil
As Needed   Non-Stick Cooking Spray
1 Cup             Pear Chutney (Above)

Pistachio Crusted Halibut Procedure
1.  Preheat an oven to 350 degrees F.
2.  Spray a sheet pan with the non-stick cooking spray and set aside.
3.  Season the halibut on both sides the the Hartz Seafood & Poultry Seasoning.
4.  In three shallow containers add the flour to one, the eggs and water to another, and the chopped pistachios to the last.
5.  Whisk the egg and water well together to make the egg wash.
6.  Dredge the halibut in the flour, followed by the egg wash, and finally coat the halibut in the pistachios.
7.  Place the butter and olive oil in a non-stick pan and place over high heat.
8.  When the butter begins to sizzle place the halibut in the pan and sear for 30 seconds.  Flip the halibut over and sear the other side for another 30 seconds.
9.  Transfer the halibut to the prepared sheet pan.
10. Place the sheet pan into the oven and cook for about 10 to 15 minutes or until the halibut is cooked.
11. Remove the halibut and transfer to a plate.  Top with the Pear Chutney.
12. Serve and enjoy.