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Mesquite Grilled Turkey Medallions with Caribbean Salsa

Mesquite Grilled Turkey Medallions with Caribbean Salsa
  • Duration
  • Cook Time
  • Prep Time
  • 25 ServingsServings


  • 1-1/2 Pints mesquite chips
  • 6 Pounds turkey tenderloins, skin removed
  • Pepper to taste
  • 1-1/2 Quarts mango, peeled, cut into 1/4-inch cubes
  • 1-1/2 Cups cucumber, peeled, seeded, cut into 1/4-inch pieces
  • 3/4 Cup fresh cilantro, chopped
  • 1/2 Cup green onion, finely chopped
  • 1-1/2 Each jalapeno pepper, seeded, finely chopped
  • 3/4 Cup freshly squeezed lime juice
  • 1-1/2 Tablespoons brown sugar
  • 1-1/4 Tablespoons fresh ginger root, peeled and minced



1 Soak mesquite chips in water for 2 hours.  Preheat charcoal grill. Drain mesquite chips and add to hot coals.

2 Sprinkle turkey tenderloins with pepper and grill 8 to 10 minutes per side (rotate to ensure all four sides are marked) or until 170 degrees F internal temperature is reached. 

3 Allow to rest for 10 minutes. Slice turkey into 1/2-inch medallions and arrange on dinner plates.

4 Combine mango, cucumber, cilantro, green onion, jalapeno, lime juice, brown sugar, ginger and pepper. Cover and refrigerate for at least 1 hour.  Serve salsa over tenderloins.


National Turkey Federation