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Spiced Turkey Breast with Red Cabbage Slaw

3.8

(10)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

Turkey

1 1/2 pounds boneless turkey breast tenderloins
1 large red onion, sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
4 bay leaves, halved
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice

Slaw

1/4 cup olive oil
6 cups finely shredded red cabbage
1/2 cup red onion, thinly sliced
3 tablespoons balsamic vinegar
3 tablespoons golden brown sugar
1/2 teaspoon ground allspice

Preparation

  1. For Turkey:

    Step 1

    Place turkey in 1-gallon plastic bag. Add next 7 ingredients. Seal bag and turn several times to blend ingredients. Refrigerate and marinate overnight, turning several times.

  2. For Slaw:

    Step 2

    Heat oil in heavy large skillet over high heat. Add cabbage and onion and cook until cabbage is wilted, stirring, about 3 minutes. Transfer cabbage mixture and all oil from skillet to medium bowl. Mix in vinegar, brown sugar, and allspice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate, tossing occasionally.)

    Step 3

    Prepare barbecue (medium heat). Remove turkey from marinade. Grill until meat thermometer inserted in center registers 165°F, brushing occasionally with marinade, about 8 minutes per side. Transfer turkey to plate. Tent with foil and let stand 10 minutes. Slice turkey diagonally across grain into 1/4-inch-thick slices. Mound cabbage in center of platter. Arrange turkey slices around cabbage.

Reprinted with permission from Bon Appétit Outdoor Entertaining. © 2000 Condé Nast Books/Pantheon
TagsRed CabbageCabbageLeafy GreensVegetableTurkeyPoultryMainDinnerNut FreeGluten FreeDairy FreeGrillingCookbooks
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