Grilled Turkey Tenderloin Recipe

Ingredients

• 60 ml, plus extra to coat the grill gratesolive oil
• 60 mlsoy sauce
• 30 mllemon juice
• 5 mlDijon mustard
• 15 mlcoconut sugar or brown sugar
• 5 mlonion powder
• 5 mlpaprika or smoked paprika
• 5 mldried thyme
• 5 mldried sage, or oregano if preferred
• 2.5 mlblack pepper
• 3 cloves, mincedgarlic
• 2 tenderloins, about 255 g eachturkey tenderloins

Instructions

1. 1

   Mix the marinade

   Whisk the olive oil, soy sauce, lemon juice, Dijon mustard, sugar, onion powder, paprika, thyme, sage, black pepper and garlic together in a measuring cup. Set aside 45 ml (3 tablespoons) of the mixture.

2. 2

   Prepare the turkey

   Put the tenderloins in a sealable plastic bag or a bowl large enough for them to be fully submerged.

3. 3

   Marinate the tenderloins

   Pour the marinade over the turkey, then seal the bag or cover the bowl, removing as much air as possible. Refrigerate for at least 1 hour and up to 8 hours.

4. 4

   Bring to room temperature

   Take the tenderloins out of the refrigerator 30 minutes before grilling.

5. 5

   Heat the grill

   Preheat the grill to 200°C (400°F), or to medium-high. Scrape any food residue from the grates, then generously coat them with olive oil using a wad of paper towel dipped in the oil.

6. 6

   Drain the turkey

   Lift the tenderloins out of the marinade and shake off any excess.

7. 7

   Grill until cooked

   Put the tenderloins on the grill, cover it and cook for 8 minutes. Turn them over and cook, covered, for another 6–7 minutes, or until the thickest part reaches 68°C (155°F). The temperature will rise to 74°C (165°F) as the turkey rests. If it starts to burn, move it to the cooler side of the grill, cover and continue cooking until done.

8. 8

   Rest the turkey

   Remove the tenderloins from the grill, tent them with aluminium foil and leave to rest for 10 minutes.

9. 9

   Slice and serve

   Slice the turkey to your preferred thickness, then brush or drizzle it with the reserved marinade and serve.

What is grilled turkey tenderloin?

Turkey tenderloin is a lean, tender cut taken from beneath the breast. This American-style barbecue recipe seasons it with a quick soy, sugar, mustard and herb marinade.

The combination works because the soy brings savouriness, while lemon and mustard add tang and the sugar helps round out the flavours. Grilling gives the outside colour while the tenderloin stays easy to slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 22g protein, 6g carbs, 15g fat.

The turkey provides most of the protein, while the sugar and marinade contribute carbohydrates and the olive oil supplies much of the fat. Pair a serving with vegetables and a modest portion of potatoes or another grain for a more rounded plate.

The marinade matters

Balanced flavour: Olive oil carries the seasonings, while soy sauce, lemon juice and mustard make a salty, tangy base. Garlic, herbs, paprika and a little sugar fill it out.

Reserve first: Set aside the 45 ml (3 tablespoons) for serving before the raw turkey goes into the marinade. Keep it separate so it is ready to brush or drizzle over the cooked meat.

Give it time to marinate

Short soak: One hour is the minimum in the recipe, and the turkey can stay in the refrigerator for up to 8 hours. Keep it chilled while it marinates.

Even coating: Use a bag or a bowl that lets the tenderloins sit submerged, and remove excess air from the bag before sealing.

Set up the grill carefully

Clean grates: Scrape away old residue before cooking, then oil the grates with an oil-dipped paper towel. This helps limit sticking when you turn the turkey.

Two heat zones: If the surface begins to burn before the centre is done, move the tenderloins to the cooler side of the grill and keep cooking with the lid on.

Check for doneness

Temperature: The recipe calls for 68°C (155°F) in the thickest part before the turkey comes off the grill, with carry-over cooking bringing it to 74°C (165°F) during the 10-minute rest. Check the centre with a thermometer.

Resting: Tent the meat loosely with foil and let it rest for 10 minutes before slicing. This also gives you time to prepare any sides.

How to serve it

Slice across the tenderloins to make serving straightforward, then add the reserved marinade. The savoury-sweet flavour pairs well with grilled vegetables, a green salad or potatoes.

For a barbecue meal, cook vegetables alongside the turkey while the grill is hot. Keep the sides simply seasoned so they do not compete with the marinade.

Recipe notes & tips

• Use a measuring cup to mix the marinade and reserve the serving portion before adding the turkey.
• Keep the turkey refrigerated throughout its marinating time.
• Bring the tenderloins out 30 minutes before grilling, as directed, to take the chill off.
• Oil the clean grates just before adding the turkey to help reduce sticking.
• Check the thickest part of each tenderloin with a thermometer rather than judging by colour alone.
• Let the meat rest for the full 10 minutes before slicing.

Variations

• Use smoked paprika: Swap it for regular paprika to give the marinade a smokier flavour.
• Choose oregano: Use dried oregano instead of sage for a different herbal note.
• Use brown sugar: Choose it in place of coconut sugar for the alternative listed in the recipe.
• Add grill vegetables: Cook courgette or peppers alongside the turkey for an easy barbecue side.

Common mistakes to avoid

• Skipping the reserved marinade: Set aside 45 ml before adding raw turkey so you have a separate portion for serving.
• Leaving the turkey uncovered in the marinade: Seal the bag or cover the bowl and refrigerate it.
• Putting turkey on dirty grates: Scrape off residue and oil the grates before cooking.
• Cooking over heat that is too fierce: Move turkey that is burning to the cooler side of the grill and continue cooking covered.
• Slicing straight away: Rest the tenderloins under foil for 10 minutes before cutting.

How to store

Refrigerate leftover cooked turkey in an airtight container and use within 3–4 days. Reheat gently until hot throughout, taking care not to overcook it.

Frequently asked questions