Sanpete Turkey (Chicken)

Yum, yum, yum. I can't tell you how much I love this delicious meal. It brings back the sound of thousands of people wandering around excitedly chatting with each other; the smell of grass, and dirt, and delicious food wafting around the crowded food booths. This recipe is somewhat of a local tradition. You can find it towards the end of May, as you spend the day walking through hundreds of booths at the Scandinavian Festival in Ephraim. Several weeks later, it can be found in one of the many booths near the Manti Temple grounds while people are enjoying the summer day waiting for the Mormon Miracle Pageant to start. Of course, it is always made with turkey from one of the several local turkey farms and served with piccadilly chips. It is just as delicious when made with chicken (and I love making some of my very own crisp and tender Picadillies)

(I just came across this backstory of Sanpete Turkey and I loved it: 750lbs of Barbecued Turkey.)

Sanpete Turkey

Ingredients:   
1 part oil
1 part soy sauce
2 parts Sprite or 7-Up
1 tsp garlic powder
1 tsp horseradish sauce (optional)
8-10 chicken tenders

Directions:
Mix the first 5 ingredients together in a medium sized airtight container. Place the chicken in the marinade and cover. Refrigerate overnight. (12 hours to get it really perfect, but at least 5 hours to let the juices soak.) Pull the meat out and grill it on your barbecue until cooked through.

Serve with picadillies, a salad and some fruit.

Update: If you don't believe me, check out The Friendly Kitchen, I just found that the amazing Camille Phillips (older sister of my best friends, Kayla and Tausha) posted her rendition of this Sanpete Turkey on her food blog. Also, another picadilly recipe from my Ephraim-friend Sarah at High Heels and Grills. Seriously SOO good.