Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Turkey tenderloin question

DawgtiredDawgtired Posts: 216
edited 4:25PM 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!!!!


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

    Is that like a pork tenderloin or small pieces?
  • DawgtiredDawgtired Posts: 216
    It doesn't have much fat at all. That's the concern about drying it out.
  • 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:
  • 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!
  • 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.
Sign In or Register to comment.