iowas grilled turkey tenderloin

Sold at the Turkey Grill at the Iowa State Fair, this tenderloin is sure to be a family favorite.
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
IOWAS GRILLED TURKEY TENDERLOIN

marinades appetizers

1. Wash hands. 2. In a self-sealing plastic bag, plastic storage container or glass 3. If desired, slice the turkey tenderloins in half lengthwise, making two

dish, combine all ingredients except the turkey.

thinner fillets. To make cutting easier, place tenderloins in freezer for 20 minutes before slicing. 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 170F. 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

marinades
Add flavor and make turkey extra juicy and tender with our delicious marinades.

Turkey Tenderloins for a Crowd: For marinade combine 1 cups lemon juice, 3 cups soy sauce, 3 cups vegetable oil, 3 cups dry sherry OR red wine, 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.)

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marinades

A marinade is a seasoned liquid that includes an acid ingredient (such as lemon juice) and oil.

marinade recipes

Lemon and Herb Marinade Combine cup fresh lemon juice, cup olive oil OR vegetable oil, 2 teaspoons chopped garlic, 2 teaspoons prepared mustard, 2 teaspoons Italian seasoning, 1 teaspoon salt and teaspoon black pepper.
Recipe from: del and diane lawrence, itf consumer specialist

Best Cuts for Marinating

A variety of turkey cuts are suitable for marinating. For a whole turkey or turkey breast roast, marinades may be brushed over the surface or pureed and injected into the turkey with an injector designed for meats. Marinades are also great for use with turkey tenderloins, thighs and cubes of turkey for kabobs. Here are a few basic marinade guidelines:
Prepare approximately cup of marinade per pound of turkey. Use self-sealing plastic bags, plastic storage containers or glass dishes

Super T Marinade Combine cup soy sauce, cup vegetable oil and cup unsweetened pineapple juice. Teriyaki Turkey Marinade Combine cup soy sauce, cup apple juice, cup brown sugar, 1 clove garlic, minced and lemon, sliced.
Recipe from: The Hotel at Gateway Center, Ames, IA

marinades

to marinade. Avoid corrosive metal. Refrigerate turkey in the marinade. NEVER leave at room temperature. The length of time turkey is marinated depends on how concentrated the marinade ingredients are, so refer to the recipe. Usually this involves soaking the turkey for 2 to 24 hours. Remove turkey from marinade before cooking. Discard the marinade.

Favorite Turkey Marinade Combine cup white sauterne wine, cup soy sauce, cup peanut oil, 1 lemon cut into wedges and 1 clove garlic, peeled and crushed.
Recipe from: Kathy Yoder, Wayland, IA

Bottled Marinades
If time is short, purchase bottled marinades such as teriyaki, herb and garlic, citrus, Caribbean jerk, tequila lime and Thai ginger. Or, simply use a vinegar and oil salad dressing. For example, bottled Italian dressing makes a great marinade.

Steves Turkey Marinade Combine / cup lemon juice, cup soy sauce, cup vegetable oil, 2 tablespoons brown sugar, teaspoon ground ginger, teaspoon black pepper, 3 tablespoons ketchup and 1 teaspoon minced garlic.
Recipe from: Steve Burrows, Sumner, IA

marinades

Marinated Turkey
Experiment with our suggested marinades or purchase bottled marinades at the store! 2 pounds turkey* (tenderloins, thighs or cubes of turkey for kabobs) 1 recipe marinade OR 1 cup purchased marinade 1. Wash hands. 2. In a self-sealing plastic bag, plastic storage container or glass dish, combine the marinade ingredients. 3. Add the turkey and seal the bag or cover the container. Place in refrigerator for 2 to 24 hours. 4. Drain off the marinade and discard. 5. Cook the turkey, as desired. Refer to the Turkey Cooking Guide on page 93 for the suggested cooking times. * If preparing more than 2 pounds of turkey, increase the marinade to accommodate the amount of turkey.

Tex-Mex Marinade Combine cup lime juice, cup orange juice, 2 tablespoons snipped fresh cilantro, 6 tablespoons olive oil OR vegetable oil, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon salt, 1 teaspoon bottled hot pepper sauce, and 4 cloves garlic, minced.
Recipe from: Shirley Schermer, wayland, IA

Sues Teriyaki Turkey Marinade Dissolve 1 chicken bouillon cube in cup hot water. Combine with teaspoon seasoned salt, 3 tablespoons finely chopped onion, teaspoon garlic powder, cup soy sauce, 1 tablespoon fresh lemon juice and 1 teaspoon honey.
Recipe from: Sue Norem, Ellsworth, IA

Tasty Turkey Marinade Combine cup orange juice, cup soy sauce, 3 tablespoons honey, 3 cloves of garlic, crushed, / cup chopped green onion, 1 teaspoons black pepper and 1 teaspoons ground ginger.
Recipe from: Lisa Graber, Mount Pleasant, IA

Maple-Honey Marinade Combine cup maple syrup, 2 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons olive oil, 1 tablespoons lemon juice, cup ketchup, 2 garlic cloves, minced, teaspoon dried thyme leaves, teaspoon dried oregano leaves and teaspoon salt.
Recipe from: Robert M. Walker, NEW HAMBURG, ONTARIO

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marinated caribbean turkey kabobs

turkey cooking guide

PRODUCT COOKING METHOD COOKING TIME INTERNAL TEMPERATURE

Try this delicious recipe or substitute your favorite marinade and follow the instructions for making kabobs.
3 tablespoons soy sauce 3 tablespoons honey 3 tablespoons vegetable oil Juice of one lime 1 teaspoon Italian seasoning teaspoon each: crushed red pepper flakes, garlic powder, onion powder, ground ginger and cinnamon 2 pounds turkey tenderloin, cut into 1-inch cubes 1 cups fresh pineapple, cut into 1-inch cubes OR 1 (20 ounce) can pineapple cubes, drained 3 bell peppers, cut into 1-inch cubes (use red, green and yellow) 16 skewers, soaked in water*
1. Wash hands. 2. In large self-sealing plastic bag thoroughly combine soy sauce, honey, oil, 3. Add turkey to bag. Seal and refrigerate to marinate for 2 to 24 hours. 4. Add pineapple and peppers to bag 15 minutes before using. 5. Preheat grill or broiler. 6. Wash hands. Thread turkey, peppers and pineapple on skewers alternating 7. Place kabobs on grill rack or broiler pan. Grill 4 to 5 minutes per side or

Turkey Tenderloins
8-ounces each

Grill Direct/Medium Broil High* Saut Medium-high Grill Indirect/Medium Roast 325F. Grill Direct/Medium Broil High* Saut Medium-high Grill Indirect/Medium Saut Medium-high Grill Indirect/Medium Roast 325F. Grill Indirect/Medium Roast 325F. Grill Indirect/Medium Roast 325F. Grill Direct/Medium Broil High*

15 to 20 minutes 15 to 20 minutes 15 to 20 minutes 1 to 3 hours 1 to 3 hours 5 to 6 minutes per side 5 to 6 minutes per side 6 to 8 minutes per side 18 to 22 minutes 18 to 22 minutes 2 to 3 hours 2 to 3 hours 3 to 4 hours 3 to 4 hours 1 hour 1 to 1 hours 4 to 5 minutes per side 4 to 5 minutes per side

170F.

Turkey Breast Bone-In

4 to 8 pounds

170F. 165F.

Turkey Burger
4-ounces each

turkey cooking guide

marinades

Turkey Sausages
4-ounces each

165F.

Whole Turkey, unstuffed 8 to 12 pounds 12 to 16 pounds** Drumsticks and thighs

8-ounces each

180F. measured in the thigh 180F.

lime juice and seasonings.

items. Drain and discard marinade.

to 1-inch cubes turkey and vegetables

Kabobs

170F.

until turkey is no longer pink inside.

Boneless Rolled Roast 2 to 5 pounds 5 to 10 pounds

Roast 325F. Roast 325F.

1 to 2 hours 2 to 3 hours

Other popular kabobs ingredients: Zucchini, onions, boiled potatoes and blanched pieces of corn-on-the-cob work well for kabobs. If you choose more delicate mushrooms and cherry tomatoes, thread them on two skewers per kabob. This will prevent them from falling off while cooking. * If using wooden skewers, soak them in water 20 minutes to prevent them from burning on the grill or under the broiler.
Makes 8 servings. Serve with: Hot cooked rice
1 Serving: Calories 171, Protein 26.1 g, Fat 3.8 g (Saturated 1 g), Cholesterol 58.7 mg, Sodium 132.1 mg, Carbohydrate 7.2 g, Fiber 1.2 g

170F.

*Broil Turkey 4-5 inches from heat source. **For additional whole turkey roasting information, refer to page 76.

turkey tip
A turkey tenderloin is a whole muscle from the inside center of the breast meat. It may be bacon-wrapped, butter flied, cut into medallions, or sliced into thin fillets.
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