This Grilled Turkey Loin Recipe is our MOST popular recipe on this site! Thanks so much for making it so! Be sure to also check out a new and awesome recipe for juicy, marinated grilled Pineapple Teriyaki flank steak. Also melt-in-your-mouth delicious.
“What is Sue making for dinner?” I asked Greg on the way to our friend’s home for a patio supper.
I must admit, though I knew our friend Sue to be a fabulous cook, I prepared myself for the dry, tasteless poultry that turkey breast has always been in my previous experience. (Obviously, I’ve not yet perfected the art of a moist Thanksgiving bird yet!)
So when Sue and her husband Jason served us a beautiful piece of grilled, moist turkey tenderloin, loaded with flavor, I was in awe. Then I asked for seconds. And then I woke up thinking about it the next day – the sign of truly memorable meal.
She sent me a recipe for a marinade with lots of ingredients, but all of them were in my pantry. The tenderloins are best if you can marinate them for a few hours or overnight. Sue recommends using a digital meat thermometer to eliminate guesswork and avoid overcooking.
Turkey tenderloins typically come two to a package and are a little smaller than pork loins. In fact, they look a lot like chicken breasts, if the hen was named Dolly Parton. Two other benefits: this turkey is moist as can be, but has very little fat and is a great low-cal source of high quality protein. In addition, it is very affordable and the leftovers make fabulous sandwiches. (Try turkey, whipped cream cheese, green onions and cranberry sauce sandwiches!)
Don’t be too daunted by the list of ingredients: use what you have on hand and just substitute something similar if you are missing an ingredient or two. I have made a couple of tweaks to Sue’s recipe, and you can feel free to do the same and make it your own. Marinades are awfully forgiving. As long as you have something salty (salt, soy) something a little sweet (teriyaki, sweet chili sauce, brown sugar, honey, maple syrup), something garlicky (fresh or powdered) and acidic (wine, vinegar, citrus juice) in the mix, it is probably going to be yummy!
Most of us are ready to get our health and our waistlines back in shape after the holidays, and this is a great recipe (under 170 calories in 3 oz serving) to put in your New Year file! I served these tenderloins pictured using the second grilling method in the recipe below. I roasted chunks of zucchini, yellow squash, mushrooms and garlic with a little olive oil, salt, and balsamic vinegar for a side dish. Lip-smacking good meal!
Sprinkle all sides of turkey will steak or grill seasoning (or salt and pepper.) In a 2-cup measuring cup or bowl with pourable “spout” – whisk all the ingredients for marinade. Pour 2/3 cup into a Ziplock bag; add turkey. Seal bag and turn to coat; refrigerate for 4 hours to overnight, turning at least once more during that time. Cover and refrigerate remaining marinade.
When ready to cook, discard marinade that is in the bag with the tenderloins, then proceed to cook using one of the following methods.
Outdoor Grill: Using long-handled tongs, moisten a paper towel with cooking oil or a heat resistant basting brush and lightly coat the grill rack. Grill, covered, over medium heat for about 7-9 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.
Alternative Indoor Method: Use a nonstick or iron skillet grill pan that has been generously coated with olive oil and grill tenderloins on both sides until dark golden brown grill marks appear. Put in a preheated 350 degree oven and cook about 10 more minutes or until internal temp reaches 170 degrees.
Remove from oven or grill and immediately cover with foil to let juices redistribute before slicing. Heat reserved marinade to boiling in a small sauce pan and drizzle over the tenderloins.
This was printed from: We Laugh, We Cry, We Cook The site URL: http://welaughwecrywecook.com The Title:Marinated, Moist, Grilled Turkey Tenderloins The URL: http://wp.me/p1UwM9-Rg This was printed from: We Laugh, We Cry, We Cook
Grilling turkey can seem intimidating, but with the right marinade, you can transform even the leanest cuts into incredibly moist, flavorful barbecue. The key is understanding how marinades work and following some simple steps for success. In this comprehensive guide, we’ll explore everything you need to know to marinate turkey like a pro.
Why Marinate Turkey for the Grill?
Marinating serves two essential purposes:
-
Tenderizing – Marinades use acidic ingredients like vinegar, citrus juice, yogurt or wine to break down tough proteins and connective tissue in turkey. This makes the meat more tender
-
Adding flavor – Oil, herbs, spices, and other seasonings permeate the turkey, taking the flavor to the next level.
Without marinating, grilled turkey can end up dry and bland But just 30 minutes to overnight in a marinade makes an incredible difference in moisture and taste
Choosing the Right Cut for Grilling
Leaner cuts like breast or tenderloin work best, as they absorb marinade well and cook quickly on the grill. Dark meat like thighs and legs contain more fat and collagen, so they don’t necessarily need marinating.
For whole turkeys or birds over 10 pounds, marinate the breast and other white meat, but rub the legs and thighs with an oil-based blend.
Marinade Ingredients for Flavor and Tenderizing
An effective marinade contains 3 key components:
Acid – Breaks down proteins for tenderness
Lemon or lime juice, vinegar, yogurt
Oil – Carries flavors, keeps meat moist
Olive, avocado, grapeseed, canola
Seasoning – Provides flavor
Garlic, onion, herbs, spices, mustard, soy sauce
Creating Your Marinade
Shoot for a 2:1 ratio of oil to acid. Mix them together first before adding seasonings. Here’s a basic formula:
- 1⁄4 cup acid (lemon juice, vinegar, etc.)
- 1⁄2 cup oil (olive, avocado)
- 2-3 cloves garlic, minced
- 2 tbsp herbs (rosemary, thyme, oregano)
- 1-2 tsp spices (salt, pepper, paprika)
Whisk ingredients until well blended. Taste and adjust acidity, saltiness, or spices as needed. The marinade should taste a bit strong, since the flavors will mellow during grilling.
Marinating Times for Maximum Flavor
- At least 30 minutes for kebabs, cutlets or strips
- 2-4 hours for bone-in pieces like breasts
- Overnight for whole birds or turkey roasts
Keep marinating time under 4 hours for fish, shrimp or other delicate proteins.
Marinating Methods
- Use a resealable plastic bag – place turkey inside, pour in marinade, remove air and seal. Massage to coat.
- Try a baking dish or container with a lid – flip the turkey a few times while marinating.
- For whole birds, inject the marinade deep into the thicker breast and thigh areas.
Always marinate in the fridge, flipping occasionally. Discard used marinade before grilling.
Grilling Tips for Perfect Marinated Turkey
- Pat turkey dry before grilling
- Use a clean, well-oiled grill grate
- Go for medium heat, 350°- 375°F
- Flip only once during grilling
- Remove at 165°F internal temperature
Avoid flare-ups from sugary marinades by lightly oiling the grate and grilling over indirect heat.
7 Delicious Marinade Ideas for Turkey
-
Italian Herb – Olive oil, balsamic vinegar, garlic, basil, oregano, crushed red pepper
-
Greek Yogurt – Plain yogurt, lemon juice, garlic, dill, mint
-
Jerk Caribbean – Soy sauce, lime juice, olive oil, jerk seasoning, cilantro, garlic
-
Mediterranean – Olive oil, lemon juice, garlic, crushed fennel, parsley
-
Tex Mex – Canola oil, lime juice, cumin, chili powder, cilantro, garlic
-
Tandoori Spiced – Yogurt, lime juice, garam masala, paprika, cumin, garlic
-
Teriyaki – Soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil
Marinating Do’s and Don’ts
Do:
- Marinate in fridge, flipping occasionally
- Pat turkey dry before grilling
- Use metal or glass containers
- Discard used marinade
Don’t:
- Marinate for more than 4 hours if using fish or shrimp
- Re-use marinade
- Marinate at room temperature
- Grill turkey directly over high heat
Get Creative with Global Flavors!
The fantastic thing about marinades is that you can draw inspiration from flavors around the world.
Try tingling Jamaican jerk or Thai peanut sauces. Experiment with chimichurri or mojo from Latin America, or peri peri and piri piri from Africa.
Endless possibilities exist, so unleash your inner chef!
Marinating for Moist, Delicious Grilled Turkey
Hopefully this guide has gotten your creative juices flowing for marinating turkey on the grill.
Remember—the right marinade can make ordinary turkey taste extraordinary. Infuse it with bright, robust flavors and tenderizing acids.
Take your time crafting and testing marinades. Part of the fun lies in the process of experimenting with herbs, spices and other ingredients until you create the perfect blend.
Before you know it, you’ll become the go-to griller for incredibly succulent, full flavored turkey all summer long. Get ready for the rave reviews!
Cooks in the Kitchen
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Mother & Daughter Dish Over Food, Faith, and Fun
This Grilled Turkey Loin Recipe is our MOST popular recipe on this site! Thanks so much for making it so! Be sure to also check out a new and awesome recipe for juicy, marinated grilled Pineapple Teriyaki flank steak. Also melt-in-your-mouth delicious.
“What is Sue making for dinner?” I asked Greg on the way to our friend’s home for a patio supper.
“I think she said turkey tenderloins,” Greg answered.
I must admit, though I knew our friend Sue to be a fabulous cook, I prepared myself for the dry, tasteless poultry that turkey breast has always been in my previous experience. (Obviously, I’ve not yet perfected the art of a moist Thanksgiving bird yet!)
So when Sue and her husband Jason served us a beautiful piece of grilled, moist turkey tenderloin, loaded with flavor, I was in awe. Then I asked for seconds. And then I woke up thinking about it the next day – the sign of truly memorable meal.
“Okay, Sue, how did you turn turkey breast into meat butter?”
She sent me a recipe for a marinade with lots of ingredients, but all of them were in my pantry. The tenderloins are best if you can marinate them for a few hours or overnight. Sue recommends using a digital meat thermometer to eliminate guesswork and avoid overcooking.
Turkey tenderloins typically come two to a package and are a little smaller than pork loins. In fact, they look a lot like chicken breasts, if the hen was named Dolly Parton. Two other benefits: this turkey is moist as can be, but has very little fat and is a great low-cal source of high quality protein. In addition, it is very affordable and the leftovers make fabulous sandwiches. (Try turkey, whipped cream cheese, green onions and cranberry sauce sandwiches!)
Don’t be too daunted by the list of ingredients: use what you have on hand and just substitute something similar if you are missing an ingredient or two. I have made a couple of tweaks to Sue’s recipe, and you can feel free to do the same and make it your own. Marinades are awfully forgiving. As long as you have something salty (salt, soy) something a little sweet (teriyaki, sweet chili sauce, brown sugar, honey, maple syrup), something garlicky (fresh or powdered) and acidic (wine, vinegar, citrus juice) in the mix, it is probably going to be yummy!
Most of us are ready to get our health and our waistlines back in shape after the holidays, and this is a great recipe (under 170 calories in 3 oz serving) to put in your New Year file! I served these tenderloins pictured using the second grilling method in the recipe below. I roasted chunks of zucchini, yellow squash, mushrooms and garlic with a little olive oil, salt, and balsamic vinegar for a side dish. Lip-smacking good meal!
- 2 turkey breast tenderloins
- 1/4 cup olive oil
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup teriyaki sauce
- 1 t. hot sauce such as Tabasco
- 1 T. maple syrup
- 2 tablespoons red wine vinegar
- 2 T. Worchestershire sauce
- 1 tablespoon spicy brown or Dijon mustard
- 3 garlic cloves, minced
- ½ cup wine, beer or cola
- Grill or Steak Seasoning (enough to sprinkle both sides of tenderloins)
Sprinkle all sides of turkey will steak or grill seasoning (or salt and pepper.) In a 2-cup measuring cup or bowl with pourable “spout” – whisk all the ingredients for marinade. Pour 2/3 cup into a Ziplock bag; add turkey. Seal bag and turn to coat; refrigerate for 4 hours to overnight, turning at least once more during that time. Cover and refrigerate remaining marinade.
When ready to cook, discard marinade that is in the bag with the tenderloins, then proceed to cook using one of the following methods.
Outdoor Grill: Using long-handled tongs, moisten a paper towel with cooking oil or a heat resistant basting brush and lightly coat the grill rack. Grill, covered, over medium heat for about 7-9 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.
Alternative Indoor Method: Use a nonstick or iron skillet grill pan that has been generously coated with olive oil and grill tenderloins on both sides until dark golden brown grill marks appear. Put in a preheated 350 degree oven and cook about 10 more minutes or until internal temp reaches 170 degrees.
Remove from oven or grill and immediately cover with foil to let juices redistribute before slicing. Heat reserved marinade to boiling in a small sauce pan and drizzle over the tenderloins.
This was printed from: We Laugh, We Cry, We Cook The site URL: http://welaughwecrywecook.com The Title:Marinated, Moist, Grilled Turkey Tenderloins The URL: http://wp.me/p1UwM9-Rg This was printed from: We Laugh, We Cry, We Cook
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The Only Turkey Recipe You Need
FAQ
How long can you marinate a turkey in the refrigerator?
Poultry can be refrigerated for up to 2 days in a marinade.
What is the secret to a moist turkey?
Baste It Another key to a delicious, juicy turkey is to baste as it cooks. Basting is also the key to delicious pan drippings and gravy! I love the combination of melted butter, chicken broth, and a little bit of cooking sherry for this turkey. Rich and flavorful, just as Thanksgiving and the holidays should be.
How long to marinate meat for grilling?
As a general guideline, marinate poultry and seafood for 1 to 2 hours, while red meat can benefit from 4 to 24 hours of marinating.
Can you marinate a butterball turkey?
Marinades are a great way to add a burst of flavor to perfectly cooked Butterball® turkey breasts, tenderloins and other turkey cuts.
How do you marinate a Turkey on a grill?
Mix oil, soy sauce, lemon juice, and brown sugar in a large, shallow dish. Place turkey in the dish and turn to coat. Cover and marinate in the refrigerator at least 4 hours. Preheat an outdoor grill for high heat and lightly oil the grate. Discard marinade and place turkey on the preheated grill.
Should you marinate a Turkey before cooking?
If the marinade recipe requires you to heat the ingredients, be sure to let the heated marinade cool to room temperature before pouring it over your turkey. For recipes that call for a short marinating time, make the marinade several hours in advance so it can develop its full flavor. Keep your marinating meat covered and in the refrigerator.
How do you marinate a Turkey in a bag?
Then, put the turkey inside the inner bag and pour in the marinade. Seal the bags, pressing out as much air as possible, and turn them once or twice to coat the turkey. Place the bags in a shallow roasting pan. Refrigerate the bird overnight, turning the bag a few times to evenly distribute the marinade.
Can You marinate a whole Butterball turkey?
All you ever needed to know about cooking a delicious whole Butterball turkey. Marinades are a great way to add a burst of flavor to perfectly cooked Butterball® turkey breasts, tenderloins and other turkey cuts. Whether you want a tangy twist or a spicy surprise, marinades are simple to prepare and don’t require days of preparation.
Can I use a whole turkey Tenderloin in a marinade?
You could use a turkey breast, turkey tenderloin or a whole turkey – either way this marinade is going to bring that bird to the next level. It has so many great flavors and the oil & juices really keep the meat juicy no matter how you cook it (we love our smoked turkey and smoked turkey breast SO much)!
How do you keep a Turkey moist while grilling?
Baste: Basting is a good way to keep a turkey moist while grilling. Since the drippings of a turkey may be difficult to access or salvage on a grill, make an extra 1 to 2 cups of marinade and use it to baste your bird, every 30 minutes or so, while it cooks.