Smoked Turkey Tenderloin Recipe

Do you want a smoky and juicy turkey dish without the drying of an entire bird? Our smoked turkey fillet offers a great flavor with minimal effort.

A plate with sliced turkey fillet, mashed potatoes and peas, garnished with herbs and pomegranate seeds. A fork rests on a wooden table next to the plate.

When it comes to smoking the turkey breast, we discovered it is better. Our tested combination of SPG and Paprika creates the perfect bases while the lens fumes in humidity and builds layers of flavor. A last brush of maple glaze adds the right touch of sweetness.

We make this recipe all year round in our courtyard and never fails to impress. This recipe shows that you don’t need complicated ingredients or techniques to create something special about your smoker.

Two raw turkey breast fillets on a pan with small dressing bowls, including black pepper and paprika, on a surface of dark tiles.

Ingredients for smoked turkey fillet

Turkey fillet: The star of the dish is the Jennie-o turkey breast fillets. Two are available in a package that weighs about one and a half kilos.
SPG (salt, pepper, garlic) mixture of spices: A classic trio that builds the fundamental flavors.
Paprika: Adds a sweet terrosity and a vibrant color.
Chicken broth: Used in the drop pan to add humidity during the smoke process, improving the flavor of the meat.
Maple syrup: Brings a natural sweetness that completes savory spices.
Butter: It infuses wealth and helps the glaze to adhere to the meat.
Cayenne pepper: A pinch of heat to balance sweetness.

How to make the smoked turkey fillet

Prepare the smoker: Preheat your smoker at 250 ° F, setting for indirect heat.
Season the turkey: Mix SPG blend and paprika. Rub this mixture on all dried turkey fillets.
Set to smoke: Place a pan full of chicken broth under the grids.
Smoke the turkey: Place the expert fillets on the grill. Smoking until the internal temperature reaches 160 ° F, about 45 minutes to 1 hour.
Glade the turkey: Beaten together maple syrup, melted butter and cayenna pepper. Prepare the turkey with this icing every 10 minutes in the last 30 minutes of smoke.
Rest and serve: Let the turkey stretch attempted under a piece of film melted before cutting. This passage helps the juices to redistribute, ensuring that each slice is humid and tasty.

Open grill with two pieces of turkey fillets seasoned on the grill, surrounded by outdoor foliage.

Punta di recipes for juicy smoked turkey fillets

Fuel: We recommend hard wood coal such as brands of brand brand from cowboy and hickory coal briquettes with a single small piece of maple, pecan or hickory wood so as not to overwhelm the small cut of meat. If you are using a pellet grid, we recommend apple or cherry pellets for a delicate smoky flavor.
Monitoring temperature: Use a reliable meat thermometer To control Turkey’s Doneness in the thicker part of the meat without repeatedly opening the smoker, which can lead to heat loss.
Glasses: Apply the maple glaze later in the cooking process to prevent excessive caramelization or combustion.
Rest time: Do not skip the rest period; It is essential for a juicy result.

How to serve the smoked turkey fillet

Serve this smoked turkey fillet cut thinly next to a light salad, CORRECTA CORTATE BUTTERNUT SQUASHpeas, Fry vegetablesOr your favorite creamy puree or sweet potatoes. His versatile aromatic profile allows him to magnificate both simple sides and the most elaborate dishes.

Roast Türkiye with slices with outline of herbs and pomegranate seeds, served with peas and mashed potatoes, on a plate with autumn leaves in the background.

How to keep the smoked turkey fillet

Keep the smoked turkey fillet left in an airtight container in the refrigerator for a maximum of four days. For a longer conservation, the freezing slices enlarged individually in additional film, then inserted in a freezer bag for a maximum of three months.

To heat: To keep the turkey juicy, gently heat the turkey in a pan covered over low heat or wrapped in a sheet in the preheated oven at 275 ° F until it has just been heated.

A plate of sliced smoked turkey fillet, mashed potatoes and peas with pomegranate seeds is on a wooden table, surrounded by autumn leaves and a small pumpkin.

Easier turkey recipes

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Simple ingredients give you spectacular results. A classic SPG (salt, pepper, garlic) and rubbing of paprika create a salted base, while slow smoking brings out the natural flavors of the meat. Finished with a sweet maple glaze, this lean cut turns into a juicy and tasty dish that shows that Turkey is not just for thanks.

Cooking methodsPrevent the screen from going to sleep

Prepare the turkey fillet:

In a small bowl, beat the salt, pepper and garlic rub with paprika.
Remove the turkey fillets from the package and dry them with paper towels.
Season the turkey on all sides with a heavy coating of the rubbing of Paprika SPG.

Smoking turkey fillets:

When the grill has preheated, clean and oil the grill grid
Nestlone a dripping pan with the chicken broth under the grill.
Place the ruffed turkey fillets of spices on the grill and close the lid.
I smoke the turkey for about 45 minutes to 1 hour, until it reaches 160 degrees F with a digital meat Therm
After 30 minutes of smoke, add the maple, the melted butter and the cayenna in a small bowl.
Take the turkey every 10 minutes with the maple glaze.

To rub your SPG, use the same relationships of Kosher salt, coarse black pepper and granulated garlic. Shake well. Keep in an airtight container until it is ready for use.
According to the USDA, the turkey breast is safe to eat 165 ° F.. Make sure to use an instant reading meat thermometer Inserted in the thicker part of the breast meat for the most accurate results.
For a gas grid:

Prepare the turkey as indicated.
Preheat your gas grill, turning on all burners. Clean and oil the grilled grill.
Then add a box of smokers full of wooden shavings (we recommend Apple, Cherry and Maple Woodchips)
When it is ready to smoke the turkey, create a 2 -zone fire by deactivating 2 or 3 of the 4 burners.
Close the lid and allow the grid to preheat to 250 ° F.
When the grill has preheated, it nestles the turkey on the cooler side of the grill with the pan. If necessary for the space, you can use a grill over the pan to raise the turkey above it to capture the drips and keep the environment wet.
I smoke the turkey as indicated until cooking.

For a coal grid:

Prepare the turkey as indicated.
Preheat your coal grid for a 2 -zone fire organizing carbons on one side of the grill.
Add a piece of wood to the coal and nest the grill in place.
Clean and oil the grill, cover the grill with the lid and regulate the air intakes to allow the grid to preheat to 250 degrees F.
When the grill has preheated and the wooden smoke is a clean and whispered blue smoke (not a heavy, dark and cloudy smoke), add the turkey fillets on the fresh side of the grill over the pan and smoke as indicated in the recipe card.

For a pellet smoker:

Prepare the turkey fillets as indicated.
Preheat yours Grill Traeger or pellet smoker preheating the grid at 250 degrees F. Check that the cochlea has pellets.
Clean and oil the grill grid, close the lid and let the grill of preheat.
When the grill has preheated, add the grilled pan. Place a grid on it and nest the turkey fillets above to smoke.
Close the lid and smoke as indicated.

Course: Main plan

Kitchen: American