2 bell peppers, seeded & chopped into large wedges
1 zucchini, chopped into thick slices
1 tsp olive oil cooking spray
10 ounces uncooked orzo pasta
2 Tbsp plus 1/2 tsp. champagne vinegar
2 Tbsp grated Parmesan cheese
2 Tbsp extra-virgin olive oil
zest & juice of 1 fresh lemon
1 tsp kosher salt
1/2 tsp black pepper
3/4 cup feta cheese, crumbled
1 cup chopped fresh herbs – any of your favorite will do
tomatoes, to taste
cucumbers, to taste
Combine all sauce ingredients in the pan and heat over medium heat, bringing to a boil, stirring constantly, and remove from heat.
Grill your fresh Turkey thighs indirect at 350 F for 20-30 or until golden brown.
Baste with the sauce and continue to cook 10 minutes and repeat one or two more times. The glaze will set up like candy when it is done. Your internal doneness on your turkey thigh should be about 165 degrees.
Remove from the grill and allow to cool while you assemble your salad.
Orzo Salad with Charred Vegetables & Fresh Herbs:
Preheat grill to medium-high (400°F to 450°F).
Gently drizzle onion, bell peppers, zucchini with olive oil cooking spray, and season with salt. Place vegetables on a clean, hot grill.
Grill, uncovered, until soft and edges are browned, about 2 minutes per side for zucchini and 5 minutes per side for onion and bell peppers.
Remove from heat and let cool. Chop vegetables into small pieces once cool and transfer to a large bowl.
Prepare orzo according to package directions for al dente. Drain and rinse under cold running water; stir orzo into vegetable mixture. Add vinegar, Parmesan, oil, lemon zest and juice, salt & pepper to orzo mixture; stir to combine. Gently stir in feta, tomatoes, cucumbers and fresh herbs.
Slice the turkey thighs & serve with the orzo veggie salad.
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