Thanksgiving in September?

Well, I've recieved quite a bit of support on the whole farmer's market issue, and I want you all to know that I'm working on that. Unfortunately, I missed the market, and I'm not such a die-hard that I would insist on it happening in the middle of a hurricane!  My other focus has been the hungry family that keeps appearing at my table every day. My husband says if we stop feeding them they'll leave us alone, but what fun would that be?    

Anyway, I guess I've been a little bit "summered out," because I could not work up enthusiasm for cooking any of my summer standards.  I was wandering around King's, feeling a little out of sorts, when it hit me: TURKEY!

I know. Weird, right? Here's the thing, though, I barbecued them. That's right. Now who's weird? I bought legs and thighs from King's and brined them over- night in a solution of three cups water, three tablespoons kosher salt, and one tablespoon granulated sugar.  The next day, I rubbed them with dried thyme and sprinkled them with garlic powder, smoked paprika and black pepper. I added the smoked paprika because I have a gas grill that doesn't always deliver that barbecued flavor.

I browned them over medium heat for about ten minutes or so, turning them once. Then, I turned off the burners just below the meat, but left the others on (my grill maintained a steady 375 degrees with this arrangement). Over the lit burners, I placed a foil packet of fresh cauliflower with a little olive oil and salt. It steams in its little envelope, but the bits on the bottom caramelize and get a little crispy. For a starch, I made a pine nut couscous, one of the wonderful varieties offered by Near East. A last minute salad of romaine and heirloom tomatoes from Abma's farm rounded everything out. All together, the meat took about forty minutes (plus ten for resting). It was great fun to watch the kids, like tiny Henry the Eighths, chowing down on their turkey legs.  

If you are more of a white meat person, consider a "turkey london broil" which is a marinated breast.  Just make sure to grill it over indirect heat and to a temperature of no higher than 175 degrees, unless your family is a fan of the "turkey jerky."

Maybe the real Thanksgiving is a few months away, but I certainly felt thankful for the inspiration, and my family would have thanked me, but they aren't allowed to talk with their mouths full.