Grilled Stuffed Turkey Tenderloin
- 4 Servings
- 25 min Prep Time
- 50 min Total Time
- 1 package McCormick® Grill Mates® Montreal Turkey Marinated Turkey Breast Tenderloins
- 1 8 oz. bag spinach, sautéed
- 4 oz. havarti, shredded
- 1 16 oz. package bacon, roughly chopped
- 1 sweet onion, thinly sliced
- 1 red onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup lightly packed brown sugar
- 1 cup apple juice
- 1/4 cup apple cider vinegar
- Kosher salt
- 3/4 cup brown sugar
- 3/4 cup apple juice
- 1/3 cup bourbon
- 2 tsp. apple cider vinegar
Step 1Prepare and preheat your charcoal or gas grill by creating a direct heating zone over medium-high heat and an indirect heating zone and making sure the grill grates are clean and oiled.
Step 2(OPTIONAL): To infuse your grilled turkey with a smoky flavor: meanwhile, place approximately 2 handfuls of apple or hickory wood chips in the middle of a piece of aluminum foil. Fold over and seal, creating a pouch, and then pierce several openings in the top of the pouch with a sharp knife. Before grilling, place this foil pouch directly on the coals of your charcoal grill or directly on top of the direct heating zone flavorizer bars (underneath the grill grate) of your gas grill).
Step 3Butterfly the turkey tenderloins and using the smooth side of a meat mallet tenderizer, gently pound turkey to a uniform ½” thickness. Spread an even layer of sautéed spinach, bacon jam, and havarti cheese on each butterflied tenderloin. Carefully roll tenderloins into a log and secure each one with 3 pieces of butcher’s twine.
Step 4Sear turkey tenderloin over medium-high direct heat for 3-4 minutes, just until grill marks appear and turkey easily releases from the grates. Flip and lower the gas grill to medium heat (or place the tenderloins on a slightly cooler part of your charcoal grill). Allow to cook for 5-6 minutes and then place the turkey on the indirect heating zone part of the grill. Close lid and allow to cook for another 8-10 minutes or until just cooked through to an internal temperature of about 160°F. Remove from grill, cover in foil, and allow meat to rest for 5-10 minutes before serving (temperature will rise to 165°F during this rest time).
Step 5Slice stuffed turkey tenderloins and drizzle with bourbon glaze.
Step 6To make the Bacon Jam, cook bacon in a medium skillet over medium heat until golden brown and crisp. Remove bacon and drain on paper towels. Remove all but 2 tablespoons of the bacon fat drippings from the skillet.
Step 7Reduce heat to medium/medium-low. Cook onions, stirring occasionally, for about 6-7 minutes or until tender. Add garlic and cook, stirring constantly, for 1 minute. Add brown sugar, apple juice, apple cider vinegar, and season with Kosher salt. Bring the bacon jam mixture to a boil, stirring occasionally, and then reduce heat to low. Return the bacon to the skillet and simmer all together until onions are very soft and the mixture has thickened to the consistency of jam. If the mixture becomes too dry before the onions become super soft, add apple cider/juice or water 1/4 cup at a time. Your goal is to have the onions meltingly soft and the mixture to be thick and syrupy.
Step 8Let bacon jam mixture cool and then pulse in food processor or with immersion blender to desired consistency. Once completely cool, store in refrigerator for several days or freeze.
Step 9To make the Bourbon Glaze, combine brown sugar, apple juice, whiskey, and apple cider vinegar in small saucepan and bring to boil over medium-high heat. Reduce heat to maintain simmer and cook until reduced to glaze-like consistency, about 10-15 minutes. Remove from heat and set aside. Glaze will continue to thicken as it cools.
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