Spiced Turkey Breast with Red Cabbage Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
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 |
Directions:
1. For Turkey: 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: 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.)
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.
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