Citrus Brined Grilled Turkey with Peach Slaw

By Team Turkey
Culinary Setting
Meal Type
Lunch, Main Course, Entrée
1 HR 10 MIN

About this Dish

Summer is calling! Fire up the grill and put this deliciousness on the table. Brining the turkey tenders keep them moist and flavorful. A spoonful of peach salad melds all of the flavors together into the perfect bite of summer.

Cooking Style
Boneless Breast, Turkey Tenderloins


Turkey Brine

1 c kosher salt

1 c sugar

1 c lime juice

1 c orange juice

2” piece ginger, chopped

1/2 c sage, chopped

1/2 c mint, chopped

1 ½ lbs turkey tenders

Peach Slaw

1/2 c pecans

1 medium yellow onion, diced

1 tbsp olive oil

1 tbsp curry powder

2 tsp kosher salt

2 peaches, diced

1 tbsp lime juice

2 tsp mint

2 tbsp olive oil

1 tbsp kosher salt


Bring 4 cups water, sugar and salt to a boil over high heat in a medium stockpot until salt and sugar dissolve. Remove from heat.  Add remaining brine ingredients to water mixture. Refrigerate, uncovered, until cold.

Lay the turkey tenders on cutting board flat side down.  With the edge of your knife parallel to the cutting board, begin cutting down the length of the side of each tender. Carefully slice the tenders in half, almost the other edge.  Add tenders to brine, cover and chill for 2-3 hours.  

In a medium saucepan over medium heat, spread pecans evenly over the surface.  Keep the pecans moving for 3-4 minutes by shaking the pan to prevent burning.  Pecans should become fragrant, remove from heat.  Allow to cool then roughly chop, set aside in medium bowl.

In same saucepan over medium heat, sauté yellow onion in 1 tbsp olive oil, add curry and salt.  Once onions are translucent and beginning to brown remove from heat and transfer to medium bowl with pecans.  Add peaches, lime juice and mint.  Toss to combine, set aside.

Remove turkey tenders from brine and pat dry. With 1 tbsp of salt, season each side of turkey.  

On the grill: Heat grill and use oil to coat the grill grates. Carefully place each tender, smooth side down on the grill and cook for 4-6 minutes per side, until a food thermometer reads 165 degrees F.  Allow turkey to rest for 3 minutes.  

On the stove: In a heavy bottomed large skillet over medium-high heat, add 2 tbsp olive oil.  Heat pan for approximately one minute.  Carefully place each tender, smooth side down in pan and sear for 4-6 minutes per side, until a food thermometer reads 165 degrees F.  Allow turkey to rest for 3 minutes.  

Serve a generous spoonful of peach slaw over each turkey tender.