Name: Mesquite Grilled Turkey Medallions with Caribbean Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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)

Mesquite Grilled Turkey Medallions with Caribbean Salsa

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

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

Instructions

Preparation

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.
Source:
National Turkey Federation