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)
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.
