GRAPEFRUIT-POMEGRANATE VODKATINI

This is another refreshing version of a Cosmopolitan. The grapefruit juice makes it less sweet.

4 oz Pomegranate juice
4 oz red grapefruit juice
4 oz vodka
2 oz Contreau or Triple Sec
1 oz lime juice

Stir or shake with ice in a pitcher or cocktail shaker and pour into 4 martini glasses.

GRILLED TURKEY BREAST

This turkey cooked in 2 ½ hours on the grill and I added extra coals two times.  I served the turkey with mashed potatoes and Smoked Paprika Green Beans.

1 (8 to 9 lb) bone-in turkey breast
Applewood chunks, soaked in water for at least 4 hours
1 cup apple juice 
1 T avocado oil
Sea salt and freshly ground black pepper

Prepare about 30 coals on each side of the grill for indirect heat.
Place aluminum foil on the bottom of the grill and place a pan on top with the apple juice or water.
Clean the grill with a wire brush and rub the grill with a folded paper towel dampened with some avocado oil.

Remove any excess fat and skin that is hanging from the turkey.
Rub the oil all over the turkey's skin and season to taste with salt and pepper.

Place turkey directly on the grill in the center, with the top of the breast up.

Cook with vents partially open and add any coals as needed.

Check every 30 minutes. 

After the first 30 minutes of cooking add the wood chunks to each side of the hot coals.

Turkey is done when the internal temperature of meat is 165 degrees F.

REFRIGERATOR BREAD & BUTTER PICKLES WITH ONIONS

Whenever I see pickling cucumbers in the grocery store, I buy them and make either Garlic-Dill Pickles or Bread & Butter Pickles. I actually like the Bread & Butter Pickles on a hamburger, hot dog, or smoked sausage rather than dill pickles. These are not overly sweet.

2 lbs pickling cucumbers, sliced ¼-inch thick

1 ½ T pickling or Kosher salt

1 sweet onion, such as Vidalia, cut in half and thinly sliced
1 cup white vinegar

½ cup apple cider vinegar

¾ cup granulated sugar
¼ cup brown sugar

2 t multi-colored peppercorns

2 t mustard seeds

1 t minced dry onions

1 t minced dry garlic

1 t celery seeds

½ t ground ginger

½ t ground turmeric

Place sliced cucumbers in a large bowl and stir in salt.  Cover with and refrigerate 2 hours. Transfer cucumbers to a colander and rinse under cold water.

Rinse out the bowl.

Drain cucumber slices well and return to the bowl.

Add sliced onions and toss to combine.

In a medium saucepan, add remaining ingredients and bring to a boil and boil for 2 minutes until sugar is dissolved.

Let mixture cool for 30 minutes, then pour over cucumber mixture in the bowl and let stand at room temperature for 1 hour.

Cover and refrigerate for 24 hours. 
Ladle into clean canning jars and refrigerate for up to 1 month, if they last that long.