Anyone ever smoke or grill turkey tenderloins?

It's the muscle that lies next to the breastbone. It's moister than the outer muscle layer.

I usually grill these--think boneless skinless chicken breasts

I would suggest 2 things:
1. brine
2. practice until you get results you like

fantomlord said:

I usually grill these--think boneless skinless chicken breasts

I would suggest 2 things:
1. brine
2. practice until you get results you like

Click to expand...

I have never tried them, but the above advise seems pretty sound to me. Practice, Practice, Practice. Then let us know how they turned out.

dadsr4 said:

It's the muscle that lies next to the breastbone. It's moister than the outer muscle layer.

Click to expand...

With all due respect dad, Birds in my neck of the woods don't have any muscle next to the breastbone. It all white meat.

Any clear photos you would like to share is appreciated.

NCGuy68 said:

With all due respect dad, Birds in my neck of the woods don't have any muscle next to the breastbone. It all white meat.

Any clear photos you would like to share is appreciated.

Click to expand...

There are two major types of muscle on a turkey-white meat (muscle), with low levels of myoglobin, and dark meat (muscle), with higher levels. Myoglobin is similar to hemoglobin which stores oxygen in the blood cells. Higher levels of myoglobin are found in muscles which are more heavily used. It is responsible for the darker pigmentation in dark meat.
Found this while looking for a picture for you.
What Are Turkey Breast Tenderloins?
http://www.wisegeek.com/what-are-turkey-breast-tenderloins.htm

Wife just schooled me as I was calling my avid turkey hunting buddy
Yep it is a cut of meat

This works for me:

Turkey, Breasts, Tenderloin, Blueberry, Chutney, Jenny-O, Richard Fl
INGREDIENTS:
2 lemon garlic turkey breast tenderloins (30 ounces/package of 2 ), Jenny-O
1 Tbs extra-virgin olive oil
Sauce
1 cup fresh blueberries (rinsed)
1/3 cup water
1/4 cup mango chutney
1 Tbs Dijon mustard
1-2 Tbs. Balsamic Vinegar, to taste
1 Tbs jalapeño pepper jelly
Original Recipe
1. Preheat grill on medium-high. Cut tenderloins diagonally, across length, into about eight 1-inch-thick slices (medallion cut). Drizzle oil over both sides of slices. Wash hands.
2. Place turkey on grill, using tongs; close lid (or cover with foil). Grill 5–6 minutes on each side or until internal temperature reaches 170°F. Use a meat thermometer to accurately ensure doneness. (Grills vary widely; adjust time as needed.)
3. While turkey grills, place remaining ingredients in small saucepan on medium-high. Cook 8–10 minutes, whisking often, until blueberries break up and flavors are well blended. Serve sauce over turkey.
BGE Variation
1. The above recipe was the original, however for Father's Day, 2006/06/18, I modified it to a BGE on my small, Did the whole tenderloin without cutting into pieces. indirect, got BGE to 300°F added 3-4 pieces of applewood and placed the tenderloin on until internal reached 155°F, about 45-60 minutes.
2. For sides had some vidalia onions sliced 1/2 inch thick and some portobello mushrooms cut 3/4 inch thick and marinated both in Italian salad dressing for 15 minutes and then just placed on the side of the breasts until they were done, about 45 minutes.
Recipe Type: Poultry
Source
Author: Publix Super Markets
Source: BGE Forum, Richard Fl, 2006/06/18
Web Page: www.publix.com/aprons
Author Notes
Berry Bright Salad is excellent as the side.

I'm actually going to grill some tonight. They are very tasty and we grill them a couple of times per month.

I always go indirect around 350-400. The past couple of cooks, I've marinated overnight and then grilled on a cedar plank to about 155-160, then pull to rest. Just be careful if you go direct. You can dry them out easily.

At one time you could get a bacon wrapped turkey tenderloin at Sam's. I haven't looked recently so I don't know if they still have them. Ar you talking something like that or whole tenderloin?

I grill them all the time. But haven't smoked them as of yet. They cook up pretty fast. I usually marinate them in a citrus type of marinade.

I have smoked a turkey tenderloin once and it was pretty good. We sliced it up to put it in something else, for sure a do again.

I picked some up at Sam's....fun to play with...especially if you have family or friends on a non beef regiment.....

I cook turkey tenderloins every once in a while. Here is an injection recipe that I use:

1 cup of white wine
1/2 cup of fresh squeezed and strained lemon juice
1/3 cup of honey
1/3 cup of butter/oleo

Heat ingredients until the butter melts. Allow solution to cool before injecting. Use no more than 1 ounce per pound. Due to the acidity of the solution, do not inject more than four hours before cooking. This solution works well on whole turkeys and pheasants as well. I like to use a light coating of rub on the tenderloins.

Cooking temperature is up to you as well as the wood you use for smoke. I like peach or pecan. If you are cooking 250ºF or below, remover the tenderloins when they reach 162ºF. If you are cooking hotter than this, take them off when they reach 155ºF. Let them rest for 30 minutes under a foil tent before slicing them across the grain.

Lager,

Juggy