Grilled Plum Glazed Turkey Tenderloins Food

PLUM-GLAZED TURKEY TENDERLOINS

Steps:

• Mix all ingredients except turkey in medium bowl. Place turkey in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the plum mixture over turkey; turn turkey to coat. Reserve remaining half of plum mixture. Cover dish or seal bag and refrigerate 30 minutes, turning once.
• If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• Remove turkey from marinade; reserve marinade for basting. Cover and grill turkey over drip pan or over unheated side of gas grill and 4 to 6 inches from medium-high heat 25 to 30 minutes, turning and brushing with reserved basting marinade occasionally, until juice of turkey is no longer pink when centers of thickest pieces are cut. Discard any remaining basting marinade.
• Heat reserved plum mixture. Serve with sliced turkey.

PLUM-GLAZED TURKEY

Steps:

• 1. Prepare the Giblet Broth one day ahead: Simmer the chicken broth, giblets and neck in a saucepan until the giblets are tender, about 1 hour. Strain the broth into a bowl; cover and refrigerate. Shred the meat from the neck and finely chop the giblets; cover and refrigerate.
• 2. Preheat oven to 325°F. Prepare the turkey: Squeeze the orange inside the body and neck cavities; sprinkle with paprika, salt and pepper. Stuff loosely with Cranberry Fennel Stuffing , using about 3 cups for the neck and 8 cups for the body. Close the turkey with lacers or sew with a large needle and heavy thread; tie legs together. Rub bird with the butter; sprinkle with paprika, salt and pepper.
• 3. Place a rack in a large roasting pan and cover with 2 long pieces of heavy-duty foil, lengthwise and crosswise. Place the turkey, breast-side up, on top of the foil. Pour 2 cups of the Giblet Broth into the pan. Close the foil loosely over the turkey. Roast for 1 1/2 hours.
• 4. Open up the foil and roast the turkey, basting with pan juices every 30 minutes, for 2 1/2 hours. If the turkey starts to get too brown, tent it loosely with the foil.
• 5. Raise the oven temperature to 350°F and cook the turkey for 1 more hour or until an instant-read thermometer inserted into the thickest part of the thigh reads 170°F. The temperature in the breast should read 160°F, and the juices should run clear when the thigh is pricked with a sharp knife. During the last 15 minutes of roasting, brush the turkey with the Plum Glaze . Transfer the turkey to a platter. Let the turkey rest, loosely covered with foil, for 20 minutes before carving. Remove the stuffing to a serving dish and cover.
• 6. Present the turkey, garnished with the grapes and sage, before carving. Arrange the carved meat on a large, decorative platter and serve with hot Giblet Gravy.

GRILLED PORK TENDERLOIN AND PLUMS WITH CREAMY GOAT CHEESE SAUCE

Steps:

• Whisk the yogurt, goat cheese and 1/3 cup water in a mixing bowl until smooth. Whisk in 3 tablespoons of the oil, the parsley and scallions. Season with salt and pepper.
• Heat an outdoor grill or large cast-iron grill pan over medium-high heat. Brush the pork tenderloin with 1 more tablespoon of the oil and sprinkle liberally with salt and pepper. Grill until charred on all sides and the internal temperature on an instant-read thermometer registers 135 degrees F, 12 to 16 minutes.
• Meanwhile, brush the cut side of the plums with 1 more tablespoon of oil and sprinkle liberally with salt and pepper. Place the plums, cut-side down, on the grill and cook until charred and the top of the flesh is just softened, 3 to 4 minutes. Transfer to a plate. Some of the flesh might stick to the grill but that is okay, the plums will still have a nice, slightly charred flavor.
• Remove the pork from the grill and rest for 10 minutes. Slice thinly on a diagonal against the grain. Sprinkle the slices lightly with salt.
• Toss the baby arugula with the remaining oil and the lemon juice in a bowl. Season with salt and pepper.
• To plate, divide the arugula salad among 4 plates, keeping the salad on 1 side of the plate. Smear some goat cheese sauce on the other side of the plates. Place several slices of pork tenderloin on top of the sauce and place 1 plum half on each plate. Serve any remaining goat cheese sauce on the side. Serve immediately.

GRILLED TURKEY TENDERLOINS WITH MANGO SALSA

Steps:

• 1.In medium bowl, combine mango salsa ingredients. Cover and refrigerate until serving. 2.Grill tenderloins approximately 20 to 30 minutes, turning every 5 minutes or until internal temperature reaches 170°. 3.To serve, slice tenderloins and top with mango salsa. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

GRILLED PORK TENDERLOIN WITH PLUMS

Steps:

• Mix all Port Wine Marinade ingredients. Place pork in shallow glass or plastic dish. Using meat injector, fill injector container to 1-ounce line. Inject marinade into pork every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject marinade until marinade is used. Cover and refrigerate 1 hour.
• Heat coals or gas grill for direct heat. Cover and grill pork 4 to 5 inches from medium heat 20 to 25 minutes, brushing with jam during last minute of grilling, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Add plums to grill for last 4 to 6 minutes, brushing with jam during last minute of grilling, until hot
• Cut pork into slices; serve with plums.

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°.

GRILLED TURKEY TENDERLOIN

Steps:

• combine first 9 ingredients in a large plastic bag.
• add tenderloins and refrigerate 2 hours, or more.
• drain and discard marinade.
• heat grill, cook covered 10 minutes per side until cooked through.

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.

GLAZED TURKEY TENDERLOINS

Steps:

• Cook turkey breast tenderloins in oil in skillet over medium heat about 5 minutes or until brown on one side; turn turkey.
• Stir in remaining ingredients; reduce heat.
• Cover and simmer 15-20 minutes, stirring occasionally, until turkey is done & sauce is thickened.
• Cut turkey into thin slices. Spoon sauce over turkey.

GRILLED TURKEY TENDERLOINS

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add turkey; seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning once., Drain and discard marinade. Grill turkey, covered, over medium heat for 5-6 minutes on each side or until juices run clear.

GRILLED TURKEY TENDERLOINS

Steps:

• In a bowl, combine the soy sauce, oil, sugar, garlic, ginger and mustard.
• Pour 1/4 cup marinade into a large resealable plastic bag and add the turkey. Seal bag and turn to coat.
• Refrigerate for up to 4 hours. Refrigerate remaining marinade for basting.
• Place turkey on foil on grill and cover. Cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees F. Turn turkey occasionally and baste with reserved marinade.

PLUM GLAZE TURKEY TENDERLOINS

Steps:

• Mix all ingredients together except turkey in a medium bowl. Place turkey in a shallow glass dish. Pour half of the plum mixture over the turkey to coat. Reserve remaining half of plum mixture. Cover dish and refrigerate 30 minutes; turning once.
• Remove turkey from marinade, reserving the marinade for basting. Cover and grill turkey 4 to 6 inches over medium-high heat for 25 to 30 minutes, turning and basting occasionally until juice of turkey is no longer pink when centers of the thickest pieces are cut. Discard any remaining basting marinade.
• Heat reserved plum mixture and serve with turkey.