Smoked Turkey Tenderloin
Smoked Turkey Tenderloin
Turkey tenderloins are part of the turkey breast that is attached to the rib cage. They are extremely lean and work best in the smoker if they are brined. They are typically around 3/4lbs each and will take about 2 hours to smoke. Smoked turkey tenders are great for lunch meat on sandwiches and can be used in numerous dishes. I like to smother them in gravy it’s mashed potatoes and stuffing; especially when you don’t have time to cook a whole turkey.
Equipment
- gallon sized ziplock bag
- Electric Smoker
Ingredients
- 6 turkey tenderloins about 3/4lbs each
- 1/2 gallon water
- 1/4 cup sea salt
- 1/4 cup white sugar
- 1 tbsp black peppercorns
- 1 tbsp rosemary
- 6 garlic cloves chopped
Wood Chips
- hickory
Instructions
- Mix together the brining ingredients. Place the turkey tenderloins in a gallon sized ziplock bag. Pour in the brine. Brine the turkey tenderloins for 1 day.
- Remove the turkey from the brine and rinse under cold water. Pat dry. Place on a rack and store in your refrigerator for 1 day. Allow to rest at room temperature for 2 hours before smoking.
- Preheat your smoker to 250°. Place the turkey tenders in your smoker. Add the wood chips and smoke for 2 hours until the internal temperature reaches 160°
- Allow to rest or 30 minutes before slicing.
