I’ve decided to use my blog to promote something very important to me – Turkey! Every Tuesday, I will post something turkey related: recipes, happenings on our farm, turkey in the news, etc.
I have some other turkey related posts here.
To start us off, I’m posting one of my favorite turkey recipes. We made this for our Open House, using the large quantity recipe at the end. We mixed the marinade well in advance and froze the turkey breast in the marinade.
I copied this recipe directly from www.iowaturkey.com
Iowa’s Grilled Turkey Tenderloin
Sold at the Turkey Grill at the Iowa State Fair, this tenderloin is sure to be a family favorite.
Photograph from www.iowaturkey.com
2 tablespoon lemon juice
1/4 cup soy sauce
1/4 cup vegetable oil
1/4 cup dry sherry OR red wine*
2 tablespoons instant minced onion
1/4 teaspoon ground ginger
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 pound turkey tenderloin
1. Wash hands.
2. In a self-sealing plastic bag, plastic storage container or glass
dish, combine all ingredients except the turkey.
3. If desired, slice the turkey tenderloins in half lengthwise, making two thinner fillets. (I think this is a GREAT idea!) To make cutting easier, place tenderloins in freezer for 20 minutes before slicing. (Huh. I didn’t know this trick, but I will definitely try it next time I’m slicing raw turkey.)
4. Add the turkey to the bag or container. Seal the bag or cover the container.
5. Place in refrigerator and marinate for several hours.
6. Drain off the marinade and discard.
7. Grill over direct medium heat 6 to 8 minutes per side or until meat thermometer registers 170˚F. and turkey is no longer pink.
8. If desired, serve on a hot dog or hoagie bun with favorite sandwich toppings.
*Shelia Ruka from Belmond likes to make her marinade with white wine. So, give that a try as another variation of this recipe.
Makes 4 servings.
Serve with: Fresh melon and cabbage slaw
1 Serving: Calories 166, Protein 25.7 g, Fat 6.3 g (Saturated 1.2 g), Cholesterol 58.7 mg, Sodium 257.6 mg,
Carbohydrate 1.1 g, Fiber .1 g
Turkey Tenderloins for a Crowd: For marinade combine 1½ cups lemon juice, 3 cups soy sauce, 3 cups vegetable oil, 3 cups dry sherry OR red wine, ¼ cup instant minced onion, 2 teaspoons ground ginger, 1 teaspoon black pepper and 2 teaspoons garlic powder. (Makes enough marinade for 20 to 30 pounds of turkey.)
If you try it out, let me know what you think! It was a huge hit with our guests and something that I may make in large quantities to freeze for this summer.