Get Your Grill On

Tired of roasted, fried or even smoked turkey? Or do you just need to feed 2 or 3 people? Here is an alternative to the big bird. With the popularity of turkey growing as an alternative and healthier choice to beef or pork, turkey’s become more available in different cuts. Fresh turkey alternatives now range from breast to wing drumetttes.

I’ve been trying to eat a little healthier for the past year. This time I chose tenderloins. They are just like chicken tenders, just a lot larger. The tenderloin comes from between the breast and the breastbone. Being boneless and skinless, you have to make sure to not dry them out. These are grilled and sliced into medallions.

Be sure to cook your turkey until the internal temp gets up to 160 degrees.

• 2 tbsp Olive oil
• Salt
• Pepper
• Hen & Hog Dust

Coat the tenderloins with Olive oil. Salt and pepper and then sprinkle dry rub (I used Hen & Hog Dust from Spicewine Iron Works) over on both sides of the turkey.

Pre-heat grill on High. Once up to temp, place tenderloins on the grill, close lid. After 5 minutes, flip each tenderloin and reduce to Medium heat. Cook for about 20 minutes or until internal temperature reached 155 degrees. Remove and allow to rest for 5 minutes. The internal temp should reach 160 degrees. Then slice into medallions.