Grilled Pastrami-Spiced Turkey Breast with Smoky BBQ Broccoli Slaw

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon ground fennel seeds
• 1 teaspoon ground mustard seeds
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 boneless, skinless turkey breast (about 3 pounds)
• 1 cup hickory smoke barbeque sauce
• 3 tablespoons apple cider vinegar
• 1 package (14 ounces) DOLE® Classic Coleslaw
• 3 cups chopped DOLE® Broccoli

Directions

1. Whisk oil, garlic powder, coriander, fennel seeds, mustard seeds, salt and pepper in a small bowl. Place turkey on rimmed baking pan; brush with oil-spice mixture, and let stand at room temperature 30 minutes.
2. Prepare outdoor grill for indirect grilling over medium heat. Place pan with turkey on hot grill rack over unlit part of grill; cover and cook 1 hour or until internal temperature reaches 165°, turning once. Transfer turkey to cutting board; tent with aluminum foil and let stand 15 minutes.
3. Whisk barbeque sauce and vinegar in a large bowl. Add coleslaw and broccoli to barbeque sauce mixture; toss until combined. Makes about 8 cups.
4. Slice turkey and serve with slaw.

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