Equipment
* optional
Ingredients
spice rub
- 6 g ground coriander
- 6 g salt
- 4 g sugar
- 9 g cumin
- 2 g garlic powder
- 2 g onion powder
- 2 g smoked paprika
- 1 g black pepper
turkey
- 2 turkey breast tenderloins
- 30 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 288 kcal
- Protein
- 42 g
- Carbohydrates
- 4 g
- Fat
- 12 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 717 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 93 mg
- Potassium
- 552 mg
- Calcium
- 52 mg
- Iron
- 3.3 mg
- Magnesium
- 63 mg
- Phosphorus
- 347 mg
- Zinc
- 2.3 mg
- Vitamin A
- 23 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 1.4 mg
- Vitamin B12
- 2.4 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.32 mg
- Niacin
- 18.2 mg
- Folate
- 13 mcg
- Water
- 131 g
Sources: USDA FoodData Central
Method
In a small bowl, mix the coriander, salt, sugar, cumin, garlic powder, onion powder, smoked paprika, and black pepper until well combined.
Apply the spice rub evenly over all surfaces of the turkey tenderloins. Use immediately or refrigerate for up to 24 hours.
Preheat the grill to medium heat, approximately 175°C to 200°C (350°F to 400°F).
Brush the seasoned turkey tenderloins with olive oil on all sides to prevent sticking.
Place the turkey on the hot grill grates and close the lid.
Cook the turkey for 18 to 22 minutes, turning occasionally, until the internal temperature reaches 74°C (165°F).
Remove the turkey from the grill and let it rest for 10 minutes before slicing.
Chef's Notes
- For the best results, ensure the grill grates are clean and well-oiled before adding the turkey.
- Internal temperature is the most reliable indicator of doneness for lean poultry.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 3 months — Wrap tightly to prevent freezer burn.
Reheating: Warm gently in a covered pan or microwave to maintain moisture.
Troubleshooting
Turkey is dry and tough
Cause: The meat was cooked past the safe internal temperature of 74°C (165°F).
Fix: Slice very thinly against the grain and serve with a sauce or vinaigrette.
Prevention: Start checking the internal temperature with a thermometer 5 minutes before the minimum cook time.
Cultural Context
Grilled turkey tenderloins, while a modern dish, draw inspiration from traditional American barbecue and grilling techniques. The use of smoky spices like paprika and cumin echoes the flavors found in Tex-Mex and Southwestern cuisines, reflecting a fusion of influences that have become commonplace in contemporary American cooking.
