Turkey Tenders On The Grill Food

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 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 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 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.

GRILLED TURKEY

Steps:

• Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
• Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
• Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

TURKEY TENDERS ON THE GRILL

Steps:

• In a large resealable plastic bag set into a shallow bowl, combine rice vinegar, soy sauce, brown sugar, and grated ginger.
• Slice tenderloins lengthwise about 1 inch thick and place in zip lock bag. Seal bag and turn to coat the turkey. Marinate in refrigerator 2 to 4 hours, turning bag occasionally.
• Drain turkey, discarding marinade.
• For grilling, place tenders on the grill rack directly over medium heat or coals. Grill for 5 to 7 minutes or until turkey is no longer pink, turning occasionally to brown evenly.

GRILLED SPICY TURKEY OR CHICKEN TENDERLOINS

Steps:

• In small bowl, combine chili powder, cumin, salt and cayenne pepper; sprinkle one half of mixture over turkey. Note: I increase the spice mixture for the tenderloins.
• In medium, non-stick skillet over olive oil over medium-high heat; saute onion and jalapeno pepper 2 to 3 minutes or until onion softens. Add beans, corn, tomatoes, remaining chili powder mixture. Cook 25 to 30 minutes or until mixture is heated throughout. Sprinkle with cilantro.
• Meanwhile, preheat charcoal grill for direct-heat cooking. Grill tenderloins 15 to 20 minutes or until meat is no longer pink in center and meat thermometer reaches 160 degrees F.
• Allow tenderloins to stand 10 minutes before serving.
• Serve grilled tenderloins with bean/corn mixture with a squeeze lime wedge over each serving.

GRILLED TURKEY TENDERLOINS WITH ROSEMARY

Steps:

• Mix the first 9 ingredients in a resealable plastic bag.
• Add the turkey tenderloins to the marinade, seal the bag, and shake to mix. Marinate the turkey for at least 1 hour.
• Remove the turkey from the marinade and place it on the grill over medium heat. Grill for 5 minutes; then turn to grill the other side an additional 3-5 minutes.
• Brush the turkey with the marinade during grilling. Note: I would boil the marinade for about 5 minutes and allow to cool prior to brushing.
• Remove from the grill and serve immediately.

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 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 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.