Barbecue Turkey and Cheddar Biscuit with Apple Coleslaw
- For the Barbecue Turkey:
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 1/4 cup oil
- 2 tablespoons balsamic vinegar
- 1/4 cup strong coffee
- 1/4 cup ketchup
- Salt and pepper, to taste
- 12 (4 ounces each) turkey breast cutlets
- For the Cheddar Biscuits:
- 1/2 pound aged Wisconsin cheddar cheese, shredded
- 2 pounds all-purpose flour
- 1/2 ounce salt
- 2 ounces baking powder
- 2 ounces sugar
- 1 pound shortening
- 1 1/2 pounds buttermilk
- 2 eggs, beaten
- For the Apple Coleslaw:
- 2 cups green cabbage, finely shredded
- 1 cup carrots, julienned
- 2 tablespoons cider vinegar
- 2 Granny Smith apples, peeled and shredded
- 1/2 cup mayonnaise
- Salt and pepper, to taste
Preheat a grill.
Combine the brown sugar, chili powder, oil, balsamic vinegar, coffee, ketchup, salt and pepper to form the marinade. Blend thoroughly. Reserve 1/4 of the marinade for basting. Marinate the turkey in the marinade, preferably for 2 to 4 hours.
Grill the turkey on the grill over low heat, basting regularly with the marinade until they reach 170 degrees F. Keep warm.
FOR THE CHEDDAR BISCUITS:
Preheat oven to 400 degrees F.
Sift together the flour, salt, baking powder and sugar. Place the dry ingredients in the bowl of a stand mixer and combine with Wisconsin cheddar cheese. Add the shortening and mix into a crumbly texture using a paddle attachment at medium speed. Add the buttermilk and bring together as a dough. Do not overmix.
On a well-floured surface, roll out the dough to a 3/4-inch thickness and cut out biscuits with a 3 1/2-inch cutter, floured each time. Brush the biscuits with the egg wash, dust with sugar and bake for 15 minutes.
FOR THE APPLE COLESLAW:
Combine the carrots, cabbage and vinegar in a bowl and season with salt and pepper. Add the apples and mayonnaise. Refrigerate.
Slice the biscuits in half horizontally. Slice the turkey cutlets on the bias 1/8-inch thick and place on one half of the biscuit. Top with coleslaw. Place the other half of the biscuit on top of the coleslaw.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
950 calories; 54g total fat; 135mg cholesterol; 1370mg sodium; 72g carbohydrates; 3g fiber; 42g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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