Jennie - O Turkey Recipe of the Week - Smoked Turkey Sandwich with Apple Slaw

This week's Jennie - O Turkey Recipe of the Week is a Smoked Turkey Sandwich with Apple Slaw. Another delicious Fall Recipe. Its made using 2 Jennie -O Turkey Products; JENNIE-O® All Natural Turkey Breast and JENNIE-O® Turkey Bacon. Add all the other fixin's and Dinner is served! You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/


Smoked Turkey Sandwich with Apple Slaw
Bring the orchard to your kitchen! Tarragon-apple slaw and apple cider marinade turn fruit from a side into an entrée. When you can do this with Honeycrisps, those turnovers are gonna have to wait!

INGREDIENTS

2 tablespoons brown sugar
2 tablespoons ground paprika
1 tablespoon garlic salt
1 tablespoon white sugar
2 teaspoons fresh ground black pepper
1 teaspoon ground cayenne pepper
½ cup apple cider
½ cup barbeque sauce
2-pounds JENNIE-O® All Natural Turkey Breast
2 red-skinned apples, cored and cut into julienne strips (honeycrisp works well)
¼ cup torn fresh tarragon
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
16 slices JENNIE-O® Turkey Bacon
8 each Brioche buns, sliced
fresh arugula
½ cup honey mustard, if desired

DIRECTIONS

1 - In large bowl, mix rub ingredients: brown sugar, paprika, garlic salt, sugar, black pepper, cayenne pepper, apple cider and barbeque sauce. Coat turkey breast evenly with rub. Cover with plastic wrap and let marinate in refrigerator, 8 hours to overnight. Preheat smoker to 300°F. Smoke until well-done, 165°F as measured by a meat thermometer.
2 - To make slaw: In medium bowl combine apple strips, tarragon, lemon juice and olive oil.
3 - Preheat a skillet and spray with non-stick cooking spray. Add bacon slices and cook until desired crispness. Always cook until well-done, 165°F as measured by a meat thermometer.
4 - To assemble sandwiches, on bun bottom place turkey bacon, shredded turkey breast, apple slaw mixture and arulgula. Drizzle with honey mustard, if desired. Add bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories 380
Protein 28g
Carbohydrates 31g
Fiber 4g
Sugars 11g
Fat 16g
Cholesterol85mg
Sodium 950mg
Saturated Fat 3.5g

https://www.jennieo.com/recipes/1137-smoked-turkey-sandwich-with-apple-slaw

Jennie - O Recipe of the Week - Grilled Turkey Kabobs with Cherry Chipotle Sauce

This week's Jennie -O Recipe of the Week is - Grilled Turkey Kabobs with Cherry Chipotle Sauce. You'll be using skewered JENNIE-O® All Natural Turkey Breast along with yellow peppers, and mushrooms. Topped with a glaze of liquefied cherries and chipotle peppers! Get that Grill going! You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website. Enjoy and Make the Switch! https://www.jennieo.com/

Grilled Turkey Kabobs with Cherry Chipotle Sauce

This saucy number will get double takes on the barbeque! Enjoy charbroiled skewers in a rich crimson glaze of liquefied cherries and chipotle peppers. Smokey, sweet and sure to be a backyard favorite.

INGREDIENTS

2 teaspoons butter

1 medium yellow onion, thinly sliced
2 cloves garlic, minced
3 cups cherries, pitted
⅓ cup orange juice
2 teaspoons apple cider vinegar
¼ cup molasses
2 teaspoons tomato paste
1½ teaspoons canned chipotle peppers in adobo sauce
1 teaspoon fresh lemon zest
2 teaspoons salt, if desired
3-pounds JENNIE-O® All Natural Turkey Breast
2 yellow peppers, cut into pieces
16 small button mushrooms, cleaned

DIRECTIONS

1) To small sauce pan, add butter and onions. Simmer on low heat until the onions soften, add garlic and cook 2 minutes before adding cherries, orange juice and vinegar. Simmer 5 minutes or until cherries start to soften. Add molasses, tomato paste, pepper, lemon zest and salt, if desired; stirring until blended. Allow to gently simmer 20 minutes before using your immersion blender to liquefy sauce. Allow sauce to cool before storing in a jar or applying to your turkey and vegetables.
2) Place bamboo skewers in a bowl of water until ready to use.
3) Preheat grill to medium-high heat. Place turkey on hot grill and cook until internal temperature reaches well-done, 165°F as measured by a meat thermometer. Remove turkey from grill and cut into large cubes, leaving grill on. Cut yellow peppers into large pieces. Thread turkey, yellow peppers, and mushrooms on to skewers. Cover generously with sauce. Place on hot grill and cook until peppers and mushrooms have been warmed through.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories370
Protein29g
Carbohydrates27g
Fiber2g
Sugars15g
Fat17g
Cholesterol100mg
Sodium790mg
Saturated Fat4.5g

https://www.jennieo.com/recipes/1141-grilled-turkey-kabobs-with-cherry-chipotle-sauce