- 2 pounds turkey breast tenderloins
- 1/2 cup orange juice, Minute Maid®
- 1/4 cup bourbon, Jim Beam®
- 2 tablespoons molasses, Grandma's®
- 1 tablespoon Dijon mustard, Grey Poupon®
- 1 tablespoon soy sauce, Kikkoman®
- 2 teaspoons pumpkin pie spice, McCormick®
- 2 tablespoons canola oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Rinse turkey with cold water and pat dry with paper towels. Place turkey in a large zip-top plastic bag; set aside. In a small bowl, whisk together orange juice, bourbon, molasses, mustard, soy sauce, and pumpkin pie spice; pour over turkey in bag. Squeeze air from bag and seal. Marinate in refrigerator for at least 4 hours or up to 6 hours. Remove turkey from marinade; discard marinade. Let stand at room temperature for 20 minutes.
- Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking. Pat tenderloins dry with paper towels. Brush with the 2 tablespoons oil; season with salt and pepper. Place turkey on hot oiled grill. Cook for 4 to 6 minutes per side or until cooked through and no longer pink in the center (170 degrees F). Slice tenderloins.
- Preparation Time: 30 minutes, plus 4-6 hours for marinading
- Yields: 6 servings
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