Turkey Tenderloin

Great meal.

Turkey, Breast, Tenderloins, 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, 06/18/06, I modified it to a BGE on my small, Did it indirect, got BGE to 300°F added 3-4 pieces of applewood and placed them 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

Recipe Source
Author: Publix Super Markets

Source: BGE Forum, Richard Fl, 2006/06/18

Berry Bright Salad is excellent as the side.

Bud -

I got some getting ready for tomorrow. Mine are pretty simple. I put them in a zip lock back with Italian dressing for as long as you can - I try to do at leat 12 hours or so. I then cook them indirect with a drip pan with water/beer as low as I can keep the egg. I have a Diggi, so usually around 190 degrees. When the temp hits 125 I pull them, and cover with foil. I then turn the Egg into direct and crank up the heat to 400 or so, maybe a little higher. I put them back on the egg to give them a grilled texture. I think if you get between 145 and 165 you are good. They are so moist it is unbelievalbe, but I do agree with Bacchus that you have to be carefull not to dry them out.

Take some pics on how it comes out. Here are some pics of how mine have come out in the past:

Season:



Indirect:



Direct:



Done:



Good luck