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Grill tips perfect for the fall weather
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This week's installment of "Recipes for Life" is coming to you from 36,000 feet as I travel from New York to San Francisco. Tomorrow I have to be up bright and early for a flight to LA for a couple of cooking shows. I know I owe you some recipes from my visit to Lakeland, Fla., last week. However those Lakeland recipes will have to wait, because the three days in New York will take a few days of recovery.

I took part in a golf event at Bethpage State Park, home of the 2002 and 2009 US Golf Open. We played the Black Course and came in second. Next week, I will get started telling you about Bethpage, the golf food served as well as some of the wonderful people my golfing partner Miguel Gudino (who flew to Georgia to play with me in a tournament at Highland Golf course in Conyers) and I met.

This week how about a couple of grilling ideas before the cold weather hits?
Turkey is not just for Thanksgiving. Most of us enjoy the big bird roasted during the holiday season. Well let's take Tom or Tammy turkey out back and put her on the grill.

Most markets offer fresh turkey parts or the whole bird that you can cut. What you don't use, go ahead a freeze it.

Of course you can use any spice blend you have for poultry or try this one:
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Grilled Turkey
8 to 10 pounds of turkey (cut pieces)
3 to 4 ounces oil
3 ounces soy sauce
2 tablespoons maple syrup
1 teaspoon dry mustard
2 cloves minced fresh garlic
1/2 teaspoon pepper

Place turkey in large mixing bowl, add remaining ingredients, mix well and allow marinating at least two hours.
I like to grill poultry in direct heat, so if you use direct heat, keep the heat to medium.
Grill the turkey 25 to 30 minutes. Enjoy.