© 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
1-1/2 Pints mesquite chips
6 lbs TURKEY TENDERLOINS, skin removed
Pepper To Taste
1-1/2 qt mango, peeled, cut into 1/4-inch cubes
1-1/2 c cucumber, peeled, seeded, cut into 1/4-inch pieces
3/4 c fresh cilantro, chopped
1/2 c green onion, finely chopped
1-1/2 Each jalapeno pepper, seeded, finely chopped
3/4 c freshly squeezed lime juice
1-1/2 tbsp brown sugar
1-1/4 tbsp fresh ginger root, peeled and minced
Pepper To Taste
Turkey
Soak mesquite chips in water for 2 hours.
Preheat charcoal grill. Drain mesquite chips and add to hot coals.
Sprinkle turkey tenderloins with pepper and grill 8 to 10 minutes per side (rotate to ensure all four sides are marked) or until 170 degrees F internal temperature is reached.
Allow to rest for 10 minutes. Slice turkey into 1/2-inch medallions and arrange on dinner plates.
Caribbean Salsa
Combine mango, cucumber, cilantro, green onion, jalapeno, lime juice, brown sugar, ginger and pepper.
Cover and refrigerate for at least 1 hour.
Serve salsa over tenderloins.
150 Total Calories
0 g Total Fat
0 g Saturated Fat
70 g Cholesterol
55 mg Sodium
94 mg Potassium
9 g Total Carbohydrates
7 g Sugars
28 g Protein
30 % Daily Protein
25 % Daily Vitamin C
2 % Daily Calcium
8 % Daily Iron
Notes: One serving contains less than one gram of dietary fiber.