Iowa Grilled Turkey Tenderloin

— from the kitchen of Gretta Irwin, executive director Iowa Turkey Federation


1 pound turkey tenderloins

2 tablespoons lemon juice

1/4 cup soy sauce

1/4 cup vegetable oil

1/4 cup dry sherry or red wine

2 tablespoons dehydrated onion

1/4 teaspoon ginger

Dash of pepper and garlic powder


Wash hands.  Cut turkey into three to four ounce serving size.  Blend all ingredients together and marinate turkey in a covered container in the refrigerator for several hours.  Cook turkey as desired; grilled over hot coals six to eight minutes per side, broiled in the oven, bake, or in a table top grill. Cook until middle is no longer pink and the internal temperature reaches 170º.  Serves four.

Back to story