Grilled Turkey With Slaw Recipes

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THE GREATEST GRILLED TURKEY



The Greatest Grilled Turkey image

Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.

Provided by Bob Cody

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h45m

Yield 18

Number Of Ingredients 4

12 pounds whole turkey
1 tablespoon vegetable oil
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

  • Prepare an outdoor grill for indirect medium-high heat.
  • Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
  • Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg

SLOW-GRILLED TURKEY



Slow-Grilled Turkey image

Save precious oven space this Thanksgiving by roasting your turkey over charcoal instead. Check out our step-by-step photo tutorial.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 4h50m

Yield Serves 8 to 10

Number Of Ingredients 5

1 turkey (12 to 15 pounds), patted dry
Mixture of aromatics, such as sage sprigs, onion wedges, and halved garlic heads, for filling the cavity
1/2 cup extra-virgin olive oil
1/2 cup kosher salt
2 1/2 tablespoons freshly ground pepper

Steps:

  • Let turkey sit at room temperature at least 1 hour. Stuff turkey with aromatics or stuffing of your choice; tie the cavity closed.
  • Open grill vents. Place a chimney starter on the small lower grill grate, put 50 charcoal briquettes in starter, and ignite; let burn until ash gray. Remove chimney starter, center roasting pan on grate, and pour out coals, dividing evenly on each long side of pan. (Be careful not to spill ashes into pan, since it will collect the turkey drippings needed for gravy.) Top with main grill grate.
  • Combine oil, salt, and pepper in a small bowl. Rub or brush mixture all over turkey.
  • Place turkey on top grate, directly over roasting pan, and cover with grill lid (keep lid vent open). Every 45 minutes, add 8 unlit briquettes on each long side of roasting pan to keep heat even. (Some grills have a grate with space on the sides that allows for this addition. Otherwise you'll need a helper to lift the grate with the turkey while you add the coals.) Cook turkey until a thermometer inserted into the thickest part of the thigh (and the stuffing) reads 165 degrees, 2 to 3 hours (about 10 minutes per pound with aromatics, 12 minutes with stuffing). Remove from heat, and let rest 20 minutes before carving.

SLOW-COOKER BARBECUE PULLED TURKEY WITH SLAW



Slow-Cooker Barbecue Pulled Turkey with Slaw image

This recipe is a summer BBQ on a plate. Add the turkey breast to your slow cooker with some onions, garlic and BBQ sauce and forget about it all day! The result is a very tender, juicy, pulled BBQ turkey.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h30m

Yield 4 servings

Number Of Ingredients 12

1 onion, sliced
4 cloves garlic, finely chopped
1 cup barbecue sauce
1 1 1/2- to 2-pound skinless, boneless turkey breast
Kosher salt and freshly ground pepper
1 teaspoon paprika
1 teaspoon garlic powder
3 tablespoons mayonnaise
3 tablespoons apple cider vinegar, plus more if needed
1 1/2 teaspoons sugar, plus more if needed
12 ounces shredded coleslaw mix
Cornbread and pickles, for serving

Steps:

  • Combine the onion, garlic, barbecue sauce and 1/2 cup water in a 5- to 6-quart slow cooker; stir well. Season the turkey breast generously with salt and pepper. Combine the paprika and garlic powder in a small bowl; rub all over the turkey. Place the turkey on top of the onion mixture in the slow cooker. Cover and cook on low until the turkey is cooked through and tender, 7 to 8 hours.
  • In the last 30 minutes of cooking, whisk the mayonnaise, vinegar and sugar in a small bowl. Pour over the coleslaw mix in a large bowl and toss to coat. Season with salt and pepper.
  • Remove the lid from the slow cooker and use two forks to pull the turkey into pieces. Increase the slow cooker to high and let sit, uncovered, until the sauce thickens, about 10 minutes. Season with salt and pepper; add vinegar and sugar to taste.
  • Divide the turkey and coleslaw among plates. Serve with cornbread and pickles.

Nutrition Facts : Calories 460, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 117 milligrams, Sodium 1491 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 49 grams, Sugar 29 grams

SMOKED TURKEY & SLAW WRAPS



Smoked Turkey & Slaw Wraps image

Crunchy, colorful coleslaw adds a tangy twist to these wholesome, quick-and-easy wraps. They're equally great for lunch or dinner! Deborah Williams - Peoria, Arizona

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1 cup shredded green cabbage
1/2 cup shredded red cabbage
1 small carrot, grated
1 green onion, thinly sliced
3 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon sugar
4 whole wheat tortillas (8 inches), room temperature
1/2 pound sliced deli smoked turkey
1 small tomato, sliced

Steps:

  • In a small bowl, combine the first four ingredients. Combine the mayonnaise, lemon juice, mustard and sugar; pour over cabbage mixture and toss to coat., Spoon cabbage mixture down the center of each tortilla. Top with turkey and tomato; roll up.

Nutrition Facts : Calories 260 calories, Fat 8g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 761mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

GRILLED TURKEY BURGERS WITH SWEET PICKLES & SPICY COLE SLAW



Grilled Turkey Burgers With Sweet Pickles & Spicy Cole Slaw image

Sara Fosters "Casual Cooking" - what makes this book something of a gem, however, is the way Foster weaves her satchel full of recipes for dips, vinaigrettes, pasta sauces, purees - all fresh, herb-y and rather stunning , throughout most of the chapters! :)

Provided by Manami

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 24

1 1/2 lbs ground turkey
1/2 cup fresh breadcrumb
3 tablespoons mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, such as Texas Pete or 1 tablespoon Tabasco sauce
2 scallions, minced (white and green parts)
4 fresh basil leaves, thinly sliced
1 teaspoon sea salt, plus extra to taste
1/2 teaspoon fresh ground black pepper, plus extra to taste
4 whole wheat hamburger buns, lightly toasted
1 pinch crushed red pepper flakes (optional)
sweet pickle, slices
1 tomatoes, cored and sliced
2 cups shredded green cabbage
1 cup loosely packed arugula
10 basil leaves, thinly sliced
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
sea salt
fresh ground black pepper

Steps:

  • Prepare a hot fire in a charcoal or gas grill. (Or just before you're ready to cook the burgers, heat a grill pan or cast-iron skillet over medium-high heat until hot.).
  • Combine the turkey, bread crumbs, mayonnaise, chives, Worcestershire sauce, hot sauce, scallions, basil, salt, and pepper in a large bowl and work the mixture with your hands just to mix. (Do not overmix or the burgers will be tough.)
  • Form the meat mixture into four 1-inch-thick patties.
  • Season both sides of the patties with salt and pepper and grill them for 5 to 6 minutes per side, or until they're just done.
  • Remove the patties to a platter, cover them loosely with foil to keep warm, and set them aside to rest for about 5 minutes.
  • To assemble the burgers, lay a few pickle slices and one tomato slice on the bottom of each bun and place the burgers on top.
  • Serve with mustard mayonnaise & the Spicy Cole Slaw, on the side.
  • SPICY COLE SLAW.
  • Combine the cabbage, arugula, and basil in a large bowl, and refrigerate.
  • Whisk mayonnaise, vinegar, mustard, sugar, and red pepper flakes together in a small bowl.
  • Just before serving, pour the dressing over cabbage, season to taste with salt and pepper, and toss gently to coat.

Nutrition Facts : Calories 608.2, Fat 31.2, SaturatedFat 6.6, Cholesterol 145, Sodium 1498.3, Carbohydrate 45.2, Fiber 4.2, Sugar 10.1, Protein 37.4

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