Mesquite chips add extra flavor when grilling these grilled turkey tenderloins. Serve with Cranberry Salsa or Sweet and Spicy Salsa.

Mesquite Grilled Turkey Tenderloins

1 cup mesquite chips
Vegetable cooking spray
2 pounds turkey tenderloins
Kosher salt, to taste
Freshly ground black pepper, to taste

In small bowl, cover mesquite chips with water and allow to sit for 2 hours.

Spray cold grill rack with vegetable cooking spray. Prepare charcoal grill for direct-heat cooking. Preheat grill.

Drain water from mesquite chips and add chips to hot coals.

Sprinkle tenderloins with salt and pepper. Grill tenderloins, about 4 inches from the heat, 15 to 20 minutes, turning tenderloins once halfway through grilling time. 4. Cook until tenderloins are no longer pink in center and the internal temperature registers 170 degrees F on meat thermometer.

Allow tenderloins to stand 5 to 10 minutes before serving.

To serve, slice tenderloins into 1⁄2-inch medallions and arrange on serving plate. Top with choice of salsas.

Makes 8 servings.

Cranberry Salsa

Place all ingredients in a small bowl. Stir well to combine. Cranberry salsa may be stored in a covered container in the refrigerator for up to 2 weeks. Serve at room temperature.  Makes 2 cups. 

Sweet and Spicy Salsa

In medium-size bowl combine pineapple, red and yellow peppers, onion, cilantro, jalapeno, lime juice, brown sugar, salt and pepper. Cover and refrigerate 30 minutes before serving.

National Turkey Federation