Ingredients

Makes 6 servings

　　

Turkey

1 1/2 pounds boneless turkey breast tenderloins

　　1 large red onion, sliced

　　3 tablespoons olive oil

　　1 tablespoon balsamic vinegar

　　4 bay leaves, halved

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　1/2 teaspoon ground allspice

　　

Slaw

1/4 cup olive oil

　　6 cups finely shredded red cabbage

　　1/2 cup red onion, thinly sliced

　　3 tablespoons balsamic vinegar

　　3 tablespoons golden brown sugar

　　1/2 teaspoon ground allspice

　　

For Turkey:

Step 1

Place turkey in 1-gallon plastic bag. Add next 7 ingredients. Seal bag and turn several times to blend ingredients. Refrigerate and marinate overnight, turning several times.

　　

For Slaw:

Step 2

Heat oil in heavy large skillet over high heat. Add cabbage and onion and cook until cabbage is wilted, stirring, about 3 minutes. Transfer cabbage mixture and all oil from skillet to medium bowl. Mix in vinegar, brown sugar, and allspice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate, tossing occasionally.)

　　

Step 3

Prepare barbecue (medium heat). Remove turkey from marinade. Grill until meat thermometer inserted in center registers 165°F, brushing occasionally with marinade, about 8 minutes per side. Transfer turkey to plate. Tent with foil and let stand 10 minutes. Slice turkey diagonally across grain into 1/4-inch-thick slices. Mound cabbage in center of platter. Arrange turkey slices around cabbage.

　　Reprinted with permission from Bon Appétit Outdoor Entertaining. © 2000 Condé Nast Books/Pantheon