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Turkey tenderloin question

DawgtiredDawgtired Posts: 216
edited November -1 in EggHead Forum
Hi Everyone!

My daughter asked me to cook some turkey tenderloins (tips) for her. OK, this is one I have yet to try on the Egg. I'm afraid of it drying out and would love to hear from y'all on the best way to cook them. Temp, direct, indirect, raised grid, etc.?

As always THANKS!!!!
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Comments

  • loco_engrloco_engr Posts: 3,673
    "turkey tenderloins (tips)"

    Is that like a pork tenderloin or small pieces?
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  • DawgtiredDawgtired Posts: 216
    It doesn't have much fat at all. That's the concern about drying it out.
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  • loco_engrloco_engr Posts: 3,673
    I dunno . . . maybe wrap some bacon around it?

    Take that with the full understanding that I have
    never attempted what you are. :ohmy:
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  • BB1857BB1857 Posts: 131
    I have done a few of these with good success. I go raised grid direct at 300 and flip often. Cook time is tough becasue they can vary in size. I cooked to i believe 170 and let it rest about ten minutes before slicing. They have always come out very juicy and tasty. Good luck!
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  • nuynainuynai Posts: 101
    Brining them couldn't hurt, wrap in bacon and go low and slow to internal around 140, then wrap in foil and let rest for internal to go up to 150.
    Did turkey legs that way to internal 140, foiled and rest for one hour. Wife loved them, very moist and delicious.
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