Grilled Cajun-Style Turkey
with Sweet Potato Coins and Corn Slaw
The perfect balance of heat and flavour, this Grilled Cajun-Style Turkey dinner is sure to shake up your taste buds. Paired with roasted sweet potato coins and a creamy charred corn slaw, this dish has excitement in every bite.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
2 unit(s)
Sweet Potato
170 g
Coleslaw Cabbage Mix
1 unit(s)
Corn on the Cob
7 g
Chives
½ cup
Feta Cheese, crumbled
(Contains: Milk)
5 g
Cajun Spice Blend
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May contain traces of: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
Nutrition Values
Utensils
Cooking Steps
- Before starting, remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Lightly oil the grill.
- While you prep, preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- Peel, then cut sweet potatoes into 1/2-inch rounds.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Cajun Spice Blend. Toss to coat.
- Roast in the middle of the oven 18-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, thinly slice chives.
- Husk corn.
- In a medium bowl, whisk together mayo, half the vinegar and half the whole grain mustard.
- In a small bowl, combine butter and 1/2 tbsp (1 tbsp) chipotle sauce. Season with salt and pepper.
- Pat turkey dry with paper towels. If applicable, on another cutting board, cut turkey so you have 2 (4) equal portions. Season with salt and pepper.
- In a large bowl, add turkey, remaining Cajun Spice Blend, remaining whole grain mustard and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then combine.
- Arrange corn on the cobs on a plate, then brush on chipotle butter. Season with salt and pepper.
- Gather turkey, corn, a clean plate and tools on a platter, then head out to grill!
- Add turkey to one side of the grill. Reduce heat to medium, close lid and grill for 6-8 min per side until chicken is cooked through.**
- When done, transfer turkey to the clean plate.
- Meanwhile, add corn to the other side of the grill. Close lid and grill for 8-10 min, flipping once, until tender-crisp.
- When done, return corn to the same plate.
- When grilling is done, on a clean cutting board with a clean knife, place cut-side of cobs down on the board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- To the bowl with mayo-mustard mixture, add corn, coleslaw cabbage mix, feta and half the chives. Season with salt and pepper, then toss to coat.
- Thinly slice turkey.
- Divide turkey, sweet potatoes and slaw between plates.
- Drizzle remaining chipotle sauce over turkey, then sprinkle with remaining chives.
