Grilled Pastrami-Spiced Turkey Breast with Smoky BBQ Broccoli Slaw
![Grilled_Pastrami-Spiced_Turkey_Breast_with_Smoky_BBQ_Broccoli_Slaw-54_1200x600](/-/media/project/dole/recipe-images/grilled_pastrami-spiced_turkey_breast_with_smoky_bbq_broccoli_slaw-54_1200x600.jpg?h=600&w=1200&rev=c62374e6566b43369af4f18a212d8ae3&hash=C5BCD80CA4904E84C0F8205B4ABD8D83)
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
- 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.
- 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.
- Whisk barbeque sauce and vinegar in a large bowl. Add coleslaw and broccoli to barbeque sauce mixture; toss until combined. Makes about 8 cups.
- Slice turkey and serve with slaw.