It’s May, which I think officially means it’s grilling season, right?
Unlucky for us, May has been SUPER gray and rainy so far, but we’re still finding time to grill and be outside or on the screened-in porch as much as possible. Our 2 year old little guy would stay outside all day long – even in the pouring rain – if we would let him.
And one of his favorite things to do is “help dada grill”, which really means going in and out of our grilling station while Nick mans the grill and gets everything ready.
Plus, now that we have our newest addition to the family – a brand new, 1 week old little man – grilling will be one of our major means of cooking in the next few months. Not just because it’s summer and it just makes sense, but also because grilling is quick and easy and keeps the kitchen from getting too hot. Win, win, win. And less clean up, too!
For one of our first meals on the grill this year, I could not wait to try these Shady Brook FarmsShady Brook Farms Turkey Brats. We’ve had (and love!) their turkey italian sausages, but this was my first time trying a turkey brat.
And we are hooked.
With grilling season now in full swing, Shady Brook Farms and Honeysuckle White turkey make a variety of options (all from turkeys raised without growth-promoting antibiotics) that are perfect for your upcoming cook outs and family nights around the grill. And my favorite thing about Shady Brook Farms is knowing that the turkeys are raised on more than 700 independent family farms – many not far from me, so I’ve been able to visit a few! – so you can feel good about feeding your family and friends good food that’s supporting other families, as well.
It was also my first time ever trying a marinade on a brat. We usually just toss them straight on the grill and then top them with barbeque sauce, but I wanted to do something a little different. And this cilantro-based chimichurri was over the top delicious on the brats and grilled veggies.
I’m not sure what your plans are for this Memorial Day weekend, but if you don’t have your menu planned yet, PUT THESE ON IT. The marinade takes a minute to whip up, and the brats and veggies would be a great main dish to have out on the table for your cook out this weekend.
Cilantro Chimichurri Marinated Turkey Brats
- 1 cup fresh cilantro
- 1/2 cup fresh parsley
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package Shady Brook Farms Turkey Brats
- 2 medium bell peppers, cut into 4 large pieces (core and seeds/stem removed)
- 1 large red onion, sliced into large rings
- In a small blender or food processor, add the cilantro, parsley, garlic, olive oil, red wine vinegar, salt, and pepper. Process until the mixture is blended together and the herbs are chopped evenly into the oil.
- In one large dish or plastic bag, toss a few spoonfuls of the chimichurri with the turkey brats to marinate.
- In another dish or plastic bag, add a few spoonfuls of the chimichurri to the peppers and onion and let them sit until ready to grill.
- Grill the brats and vegetables over medium-high heat until the turkey brats reach an internal temperature of 165 degrees and the outside is nicely browned.
- Serve with more chimichurri.
I’m excited to be working with Shady Brook Farms and Honeysuckle White as a brand ambassador again this year. As always, all recipes and opinions are my own. Thank you for supporting brands that support us!