Grilled Turkey Tenderloins With Rosemary Recipes

Steps:

• Mix the first 9 ingredients in a resealable plastic bag.
• Add the turkey tenderloins to the marinade, seal the bag, and shake to mix. Marinate the turkey for at least 1 hour.
• Remove the turkey from the marinade and place it on the grill over medium heat. Grill for 5 minutes; then turn to grill the other side an additional 3-5 minutes.
• Brush the turkey with the marinade during grilling. Note: I would boil the marinade for about 5 minutes and allow to cool prior to brushing.
• Remove from the grill and serve immediately.

Steps:

• Preheat the oven to 350°F. Lightly spray a large glass baking dish with cooking spray.
• Put the oil, rosemary, lemon juice, lemon pepper, and garlic in the baking dish, stirring to combine. Add the turkey, turning to coat. Tuck the ends under for even cooking.
• Bake for 20 minutes. Turn over and bake for 20 to 25 minutes, or until the turkey registers 160°F on an instant-read thermometer. Transfer the turkey to a cutting board, retaining the liquid in the baking dish and leaving the oven on. Let the turkey stand for 5 minutes to continue cooking (it should reach at least 165°F). Thinly slice diagonally across the grain. Arrange the sliced turkey on a serving plate.
• Meanwhile, pour the broth and wine into the baking dish, scraping to dislodge any browned bits. Stir well. Return the baking dish to the oven for 3 to 4 minutes, or until the broth is heated through. Pour the sauce over the turkey slices.
• Substitute a 1-pound pork tenderloin for the turkey. Roast for 20 to 25 minutes, or until the pork registers 150°F on an instant-read thermometer, or is slightly pink in the very center. Transfer the pork to a cutting board. Let stand for about 10 minutes before slicing. The pork will continue to cook during the standing time, reaching about 160°F.
• Sprigs of rosemary are hardy and will keep for about two weeks in an airtight plastic bag in the refrigerator.
• (Per serving)
• Calories: 162
• Total fat: 4.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.5g
• Cholesterol: 70mg
• Sodium: 58mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 28g
• Calcium: 19mg
• Potassium: 355mg
• 3 lean meat
• (Per serving)
• Calories: 159
• Total fat: 6.0g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 3.5g
• Cholesterol: 74mg
• Sodium: 62mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 24g
• Calcium: 13mg
• Potassium: 475mg
• 3 lean meat

Steps:

• 1.In medium bowl, combine mango salsa ingredients. Cover and refrigerate until serving. 2.Grill tenderloins approximately 20 to 30 minutes, turning every 5 minutes or until internal temperature reaches 170°. 3.To serve, slice tenderloins and top with mango salsa. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

Steps:

• Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
• Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
• Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

Steps:

• Heat grill for indirect cooking as directed by manufacturer. If ribs and backbone of turkey breast are attached, cut off with sharp knife or scissors so breast will be stable on grill. Loosen skin from turkey breast.
• In small bowl, mix preserves and lemon juice until blended. Spread half of preserves mixture over meat under skin. Slide rosemary and garlic under skin.
• When ready to grill, place turkey skin-side-up on grill for indirect cooking. Cook 1 hour 30 minutes to 2 hours or until instant-read thermometer inserted into thickest part of breast registers 170°F. During last 15 minutes of cooking, brush remaining preserves mixture over turkey breast. Season to taste with salt, if desired.

Steps:

• In a large bowl, combine the first 10 ingredients. Pour 1 cup into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for serving., Drain and discard marinade from turkey. Grill, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 170°. Serve with reserved marinade.

Steps:

• In a bowl, combine the soy sauce, oil, sugar, garlic, ginger and mustard.
• Pour 1/4 cup marinade into a large resealable plastic bag and add the turkey. Seal bag and turn to coat.
• Refrigerate for up to 4 hours. Refrigerate remaining marinade for basting.
• Place turkey on foil on grill and cover. Cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees F. Turn turkey occasionally and baste with reserved marinade.

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add turkey; seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning once., Drain and discard marinade. Grill turkey, covered, over medium heat for 5-6 minutes on each side or until juices run clear.

Steps:

• Pat tenderloins dry; flatten to 3/4-in. thickness. In a small bowl, combine the wine or juice, onions, parsley, 4 teaspoons oil, garlic, rosemary and thyme. Pour 3/4 cup marinade into a large shallow dish; add turkey and turn to coat. Cover and refrigerate for at least 4 hours, turning occasionally. Cover and refrigerate remaining marinade., Drain turkey, discarding marinade. Sprinkle turkey with pepper and 1/2 tsp. salt. In a large nonstick skillet, cook turkey in remaining oil for 5-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm., In a small bowl, combine the cornstarch, broth, reserved marinade and remaining salt until smooth; pour into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Slice turkey; serve with sauce.

Steps:

• In a large resealable plastic bag, combine the apple juice, soy sauce, oil, lemon juice, onion, vanilla, ginger, garlic powder and pepper; add the turkey. Seal bag and turn to coat. Refrigerate for at least 2 hours. , Drain and discard marinade. Grill turkey, covered, over medium heat for 8-10 minutes on each side or until a thermometer reads 170°.