BBQ Turkey Plate

5 Loves
Add a taste of southern flavor to your lunch or dinner menu. Tangy, sweetly spiced barbecue sauce enhances the turkey and creates an unforgettable taste experience. It tastes even better when it’s served alongside a baked sweet potato with cinnamon butter and honey.
BBQ Turkey Plate

Carolina Coleslaw

2 lb. + 4 oz. Cabbage, shredded fine, large head
6 oz. Green pepper, small dice
4 oz. Vidalia onion, small dice
6 oz. Carrot, peeled and grated
Dressing for Coleslaw
1 cup Granulated sugar
1 tsp. Salt
1/2 tsp. Fresh milled black pepper
1 tsp. Dry mustard
1 tsp. Celery seeds
1 cup Apple cider vinegar
2/3 cup Canola oil
10 Inch Cast-Iron Cornbread
2 ¼ cups Self-rising cornmeal
3/4 cup Self-rising flour
3 tbsp. Honey
3/4 cup Sour cream
4 ea. Eggs
1 ½ cups Buttermilk
1/2 cup + 2 tbsp. Vegetable oil

To Prepare:

  1. In a large stainless steel bowl, combine all the prepared vegetables and toss to blend well.
  2. Combine the dressing with the tossed vegetables. Blend well. Adjust salt and pepper.
  3. Refrigerate until needed.

Dressing for Coleslaw

  1. Prepare the dressing:
    • Combine all ingredients for the dressing except the oil. Blend well.
    • Allow to marinate for 15 minutes.
    • Whisk in the oil.

10 Inch Cast-Iron Cornbread

  1. Combine all ingredients in a mixing bowl.
  2. Preheat oven to 375°F. Coat a 10" cast iron skillet with 2 tbsp. oil and heat skillet in oven until hot, approximately 3–5 minutes.
  3. Pour batter into hot skillet.
  4. Bake in oven for 30 minutes.

Ingredients

3 lb. Turkey Thigh Roast
2 cups BBQ sauce, Sweet Baby Ray’s
1/4 cup Honey
3/4 cup Apple cider

Directions

  1. Combine the BBQ sauce, honey and apple cider and blend well in a small stainless steel bowl.
  2. Place shredded turkey in a large stainless steel bowl, then blend with the apple cider BBQ sauce. Carefully cover with foil, ensuring the foil does not come into contact with the BBQ turkey (the sauce will have a reaction with the foil).
  3. Bake 30 minutes in a 350°F oven.
  4. Place in a casserole on the serving line.
  5. Serve on butcher paper on a pizza tray.

Close

Your browser is out-of-date!

Update your browser to view this website correctly.

Get More Information