• Ingredients: 36
  • Serves: 6

Spiced turkey breast with red cabbage slaw with olive oil, finely shredded red cabbage, red onion, thinly sliced, balsamic vinegar, golden brown sugar, ground allspice.



  • 1 1/2 lb. boneless turkey breast tenderloins
  • 1 large red onion, sliced
  • 3 tbsps. olive oil
  • 1 tbsp. balsamic vinegar
  • 4 bay leaves, halved
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground allspice


For Scotch bonnet sauce:

Peanut butter, banana and marshmallow:

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


For Turkey:

  1. Step 1 Place turkey in 1-gallon plastic bag. Add next 7 ingredients. Seal bag and turn several times to blend ingredients.

    For this step you will need

For Slaw:

  1. 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.

    For this step you will need

  2. Step 3 Transfer cabbage mixture and all oil from skillet to medium bowl. Mix in vinegar, brown sugar, and allspice.

    For this step you will need

  3. Step 4 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.

    For this step you will need

  4. Step 5 Transfer turkey to plate. Tent with foil and let stand 10 minutes. Slice turkey diagonally across grain into 1/4-inch-thick slices.

    For this step you will need

Nutrition information

Calories 496 Carbohydrates 19 g (6%)
Fat 36 g (56%) Protein 24 g (48%)
Saturated Fat 10 g (52%) Sodium 475 mg (20%)
Polyunsaturated Fat 3 g Fiber 3 g (10%)
Monounsaturated Fat 20 g Cholesterol 96 mg (32%)