Eatturkey.com Recipes

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1

Barbecue Turkey & Cheddar Biscuit with Apple Coleslaw

Yield: 12

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

© Eatturkey.com

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

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

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

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 carrots, cabbage, and vinegar in a bowl and season with salt and pepper.
Add apples and mayonnaise.
Refrigerate until use.

Service

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.