These grilled turkey mignons are so moist, tender, and flavorful, they trump chicken for our favorite bird to throw on the grill!
The recipe is one that my mom got in the mail decades ago from the turkey or poultry council (whatever that is:-). She made these one weekend when I was home from college, and I was obsessed. I’ve made them countless times since then, and they are a Tarence family favorite.
The turkey mignons are just slices that I cut from full turkey tenderloins. The brand that I use is Jenni-O, which can be found in the meat department of most Publix and Target stores. I simply slice the tenderloins into 3/4″ to 1″ cutlets which are then placed in the marinade.
Note: Jenni-O turkey tenderloins come in several flavors. Be sure to buy plain or teriyaki marinaded turkey tenderloins~not applewood smoked or roasted. The plain and teriyaki don’t clash with the marinade, but the other flavors do.
I highly recommend buying two packages of tenderloins if you have a family of five or more. We always grill two packages and eat what little might be left over for lunch the next day.
Here is what you’ll need to make grilled turkey mignons. I include the disposable gloves because I always wear them when handling raw meat.
Make sure the clear soda is new and has “fizz” so that it will penetrate the meat. Flat soda won’t produce the results you’ll want . Also, be sure to use regular soda, as the sugars are needed to get the right flavor.
Kitchen shears are my preferred way of cutting the loins into mignons. This meat is slippery, so I just hold the loins in one hand and cut into pieces with the other.
I marinade the turkey all day or overnight in this marinade container that I’ve had forever. I flip it several times so that the turkey is marinaded on all sides. If you don’t have a container like this, a freezer (heavy duty) gallon ziploc will work.
NOTE: It is important to have an accurate meat thermometer to gauge the temp of these mignons. (They should be 165 degrees.) I could not live without my CDN Quick-Read Instant Thermometer. I have used this thermometer for years and have never had one issue with accuracy.
The condiment that we ALWAYS serve alongside these turkey mignons is Bob Gibson’s white barbecue sauce. My husband also loves for me to serve sautÃ©ed onions and shredded cheese with these as garnishes.
Please let me hear from you if you make these; I’d love to know what you think! I promise you that your family will love them:-) As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 1-2 Jenni-O turkey tenderloins, (these come in several flavors; for this recipe, use plain)
- 1 cup clear soda (regular, not diet, Sprite or Mt. Dew)
- 1/2 cup oil (vegetable blend or canola)
- 1/2 cup soy sauce
- dash of garlic powder
- dash of ginger (optional)
- Cut tenderloins into 1" slices. Make sure pieces are as uniform as possible so that they will cook through.
- Marinade for 8 hours or overnight.
- Grill over medium coals until internal temperature reaches 165.
- Although these are healthy and delicious straight off the grill, you can take them to another level by topping them with * sautÃ©ed mushrooms and a very good quality shredded cheese (sharp cheddar & pepper jack are our favorites).
Amount Per Serving Calories 1070Total Fat 112gSaturated Fat 8gSodium 9317mgCarbohydrates 8gSugar 8gProtein 8g