Grilled Herbed Turkey Tenderloin Wmaple Lemon Sauce Food

GRILLED HERBED TURKEY TENDERLOIN

Steps:

• Coat grill with nonstick spray; preheat to medium.
• Combine oil, parsley, oregano, pepper flakes, salt, and pepper in a large resealable plastic bag or pie dish. Add turkey and marinate 15 minutes.
• Sauté bacon in a small pan over medium heat until crisp, about 5 minutes; drain on paper towels. Pour off all but 1 tablespoons drippings. Add shallot to pan and cook until soft, about 1 minute. Deglaze pan with wine and apple juice; simmer 3 minutes. Whisk in syrup, Dijon, and lemon juice; bring sauce to a simmer.
• Blend butter and flour; whisk into sauce. Simmer sauce until thickened, about 2 minutes; season with salt and pepper.
• Grill turkey over direct heat, covered, for 8 minutes, then turn, cover, and cook to an internal temperature of 160°, 8-10 minutes more. Let turkey rest 5 minutes before slicing.
• Drizzle turkey slices with sauce and sprinkle with reserved bacon and chives.

GRILLED MARINATED TURKEY TENDERLOINS

Steps:

• In a large bowl, combine the first 10 ingredients. Pour 1 cup into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for serving., Drain and discard marinade from turkey. Grill, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 170°. Serve with reserved marinade.

GRILLED TURKEY TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the apple juice, soy sauce, oil, lemon juice, onion, vanilla, ginger, garlic powder and pepper; add the turkey. Seal bag and turn to coat. Refrigerate for at least 2 hours. , Drain and discard marinade. Grill turkey, covered, over medium heat for 8-10 minutes on each side or until a thermometer reads 170°.

LEMON-HERB ROASTED TURKEY

Steps:

• Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

GRILLED HERBED TURKEY TENDERLOIN W/MAPLE-LEMON SAUCE

Steps:

• COAT: grill with nonstick spray preheat to medium COMBINE:oil,parsley,oregano and seasonings in a large resealable plastic bag (1 gallon freezer bag) add turkey and marinate 15 min. SAUTE:bacon for the sauce until crisp in small saute pan over med heat. Drain bacon on paper towels pour off all but 1 Tbl. of bacon drippings. Add Shallots and cook until soft about 1 min. DEGLAZE SAUTE PAN:with wine and apple juice; simmer 3 mins. Whisk in maple syrup,mustard and lemon juice bring to a simmer BLEND:butter and flour, then whisk it into the sauce, simmer until thickened, about 2 mins. Season with salt and pepper;finish with reserved bacon and chives just before serving. GRILL:turkey covered for 8 minutes then turn, cover and cook to 160 degrees (meat thermometer)approx 8-10 mins more. let rest 5 minutes before slicing. DRIZZLE: sauce over slice turkey.

MAPLE GLAZED TURKEY TENDERLOIN WITH ALMOND SLIVERS

Steps:

• Preheat oven on the broiler setting. Broil tenderloins 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through.
• In small sauce pan, brown 1 tablespoon of butter. Add in 1 cup of maple syrup and heat until warm.
• Plate slices of tenderloin, drizzle syrup on top and cover with a sprinkle of almond slivers.
• Serve!