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Unread 09-04-2010, 08:42 PM   #1
PatioDaddio
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Default Brown Sugar & Bourbon Turkey Tenderloins (pics)

This will end up being a recipe on the blog later, but I thought I'd give the
brethren a sneak peek.

Tonight I grilled up some fine turkey breast tenderloins that I marinated in
Grill Mates Brown Sugar & Bourbon marinade mix. I then made a glaze of
butter, brown sugar, bourbon, Tiger Sauce, garlic salt and pepper.



I served them with sun-dried tomato alfredo bowtie pasta and a sauteed
veggie medley.



The reviews from the ladies were good.

John

Last edited by PatioDaddio; 09-04-2010 at 08:58 PM..
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Unread 09-04-2010, 08:45 PM   #2
BBQ Grail
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Excellent job John.

Now what would be a good substitute for the bourbon in the glaze.
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Unread 09-04-2010, 08:46 PM   #3
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Excellent job John.

Now what would be a good substitute for the bourbon in the glaze.
I dunno, maybe rum extract and some maple syrup?

John
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Unread 09-04-2010, 08:53 PM   #4
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Beautiful!
Man, you sure do nice work sir!


Not familiar with the turkey breast tenderloin. Is it part of the breast?
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Unread 09-04-2010, 08:55 PM   #5
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Quote:
Originally Posted by Wampus View Post
Beautiful!
Man, you sure do nice work sir!


Not familiar with the turkey breast tenderloin. Is it part of the breast?
Thanks.

Yep. They are to turkey what breast tenders are to chicken. They are a little
larger and thicker than a typical boneless/skinless chicken breast.

John
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Unread 09-04-2010, 08:59 PM   #6
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Quote:
Originally Posted by PatioDaddio View Post
Thanks.

Yep. They are to turkey what breast tenders are to chicken. They are a little
larger and thicker than a typical boneless/skinless chicken breast.

John
So it's basically just turkey breast cut into tenders?
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Unread 09-04-2010, 09:00 PM   #7
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Quote:
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So it's basically just turkey breast cut into tenders?
No, it's a separate muscle that is attached to the underside of the breast.

John
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Unread 09-04-2010, 09:49 PM   #8
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Very Nicely Done... Bravo!.... Turkey Tenderloins are fairly had to find in my parts, but well worth the time....
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Unread 09-05-2010, 01:15 AM   #9
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Quote:
Originally Posted by Wampus View Post
So it's basically just turkey breast cut into tenders?
When you're eating a bone-in chicken breast you know how you can pull back the "meaty" part and you tend to have that muscle that's slightly torpedo shaped and lays up against the keel bone? That's the "tenderloin" otherwise known as the pectoralis minor to us geeks who love to read.

I don't think it's truly a tenderloin, but it's the same shape and is solid, tender meat much like a beef/pork tenderloin so they market it as such or "chicken tenders". They also market breast meat cut into strips as tenders so you have to pay attention to packaging information if you buy from a grocery store.
I've never seen one from a turkey sold solo at the stores I shop at. Did you buy it from a butcher or a chain store Patio?
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Unread 09-05-2010, 01:20 AM   #10
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Quote:
Originally Posted by Corgi View Post
... Did you buy it from a butcher or a chain store Patio?
These particular ones were sent to my by the folks at Honeysuckle, but
they are almost always available in the case at my local Fred Meyer (Kroger).

Here's what to look for.

John
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