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Barbecue Turkey and Cheddar Biscuit with Apple Coleslaw

Source: National Turkey Federation
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  12 servings
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
To Taste salt
To Taste pepper
12 (4 ounces each) turkey breast cutlets

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 Each eggs, beaten

Apple Coleslaw:
2 Cups green cabbage, finely shredded
1 Cup carrots, julienned
2 Tablespoons cider vinegar
2 Each Granny Smith apples, peeled and shredded
1/2 Cup mayonnaise
To Taste salt
To Taste pepper

Combine brown sugar, chili powder, oil, balsamic vinegar, coffee, ketchup, salt and pepper to form marinade. Blend thoroughly. Reserve one-quarter of marinade for basting.

Marinate the turkey in marinade, preferably for 2 to 4 hours.

Grill turkey on a preheated grill, over low heat, basting regularly with marinade until they reach 170 degrees F. Keep warm.

Cheddar Biscuits:
Combine and sift flour, salt, baking powder, and sugar.

Place dry ingredients in a mixer and combine with Wisconsin cheddar cheese.

Add shortening and mix into a crumbly texture using a paddle attachment at medium speed.

Add buttermilk and bring together as a dough. Do not overmix.

On a well floured surface, roll out a 3/4-inch thickness and cut with 3-1/2-inch cutter, floured each time.

Brush with egg wash, dust with sugar and bake at 400 degrees Fahrenheit for 15 minutes.

Apple Coleslaw:
Combine carrots, cabbage, and vinegar in a bowl and season with salt and pepper.

Add apples and mayonnaise.

Refrigerate until use.

To serve:
Slice biscuits in half horizontally.

Slice turkey cutlets on the bias 1/8-inch thick and place on one half of biscuit.

Top with coleslaw.

Place other half of biscuit on top of coleslaw.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 01/29/2009
Nutrition Facts per Serving
Yield:   12 servings
Calories: 950
Fat. Total: 54g
Fiber: 3g
Carbohydrates, Total: 72g
Sodium: 1370mg
% Cal. from Fat: 51%
Cholesterol: 135mg
Protein: 42g
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