© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY TENDERLOINS, lbed to an even thickness
1/4 c vegetable oil
3 tbsp fresh lime juice
2 tbsp minced onion
2 tsp curry powder
1/2 tsp grated lime rind
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp cumin
1/4 tsp ground cinnamon
1/4 tsp freshly ground black pepper
Butterfly tenderloins by cutting each tenderloin lengthwise, being careful not to cut through opposite side. Between two sheets of wax paper gently flatten the butterflied tenderloin using the smooth side of a meat tenderizer.
In a self-closing plastic bag, combine oil, juice, onion, curry, rind, garlic powder, salt, cumin, cinnamon, pepper and tenderloins. Close bag and refrigerate 1 to 2 hours.
On an outdoor charcoal grill, over medium heat, grill tenderloins about 5 to 6 minutes per side or until the internal temperature reaches 170 degrees F.
262 Total Calories
16 g Total Fat
54 % Daily Total Fat
70 g Cholesterol
212 mg Sodium
3 g Total Carbohydrates
27 g Protein