So they don't stick to barbecue grill, rub lightly with oil or use a non-stick vegetable spray while the grill is cold. During cooking never pierce turkey with a fork. Instead turn it with a spatula or tongs to keep the juices in. Dijon Honey Turkey Cutlets 60 mL ( 1/4 cup) vegetable oil 60 mL ( 1/4 cup) honey 60 mL ( 1/4 cup) Dijon mustard 15 mL (1 tbsp) lemon juice 1 clove minced garlic freshly ground pepper, to taste 4 turkey cutlets/steaks

In a shallow dish, combine vegetable oil, honey, Dijon mustard, lemon juice, garlic and pepper.

Add cutlets and marinate at least two hours or overnight. Turn cutlets occasionally.

Preheat grill to medium heat, brush with oil if desired. Grill cutlets 10 to 15 cm (4 to 6 inches) above coals for 5 to 6 minutes per side or until no longer pink in centre.

If cutlets are not available, cut 450 g (1 lb) boneless, skinless turkey breast into 6 mm (-inch) slices

Makes 4 servings.