Smoked Turkey Tenderloin Recipe

A plate with sliced smoked turkey breast tenderloin, mashed potatoes with gravy, and green peas, garnished with pomegranate seeds and herbs.

5 from 1 vote

Smoked Turkey Tenderloin Recipe

Simple ingredients give you spectacular results. A classic SPG (salt, pepper, garlic) and paprika rub create a savory foundation, while slow smoking brings out the meat's natural flavors. Finished with a sweet maple glaze, this lean cut transforms into a juicy, flavorful dish that proves turkey isn't just for Thanksgiving.

Prep Time5

Cook Time45

Resting Time10

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 283kcal

Author: Kita Roberts

Ingredients

2 tbsp SPG salt, pepper, garlic spice blend
1 tbsp Paprika
1.5 lbs Turkey tenderloin
2 cups chicken stock
2 tbsp maple syrup
1 tbsp butter melted and cooled
1/8 tsp cayenne pepper

Instructions

Prep the smoker:

Preheat your smoker to 250 degrees F. See our notes below for gas, charcoal, and pellet smokers.

Prep the turkey tenderloin:

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

Smoke the turkey tenderloins:

When the grill has preheated, clean, and oil the grill grates
Nestle a drip pan with the chicken stock under the grill grate.
Place the spice-rubbed turkey tenderloins on the grill grate and close the lid.
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 smoking, combine the maple, melted butter and cayenne in a small bowl.
Baste the turkey every 10 minutes with the maple glaze.

Rest and serve:

Carefully transfer the smoked turkey tenderloins to a cutting board.
Tent them with foil and let them rest for 7 to 10 minutes before slicing into thin strips to serve.

Notes

To make your own SPG rub, use equal ratios of kosher salt, coarse black pepper, and granulated garlic. Shake well. Store in an airtight container until ready to use.

According to the USDA, turkey breast is safe to eat at 165°F. make sure to use an instant-read meat thermometer inserted into the thickest part of the breast meat for the most accurate results.

For a gas grill:

Prep the turkey as directed.
Preheat your gas grill by turning all of the burners on. Clean and oil the grill grate.
Then add a smoker box filled with wood chips (we recommend apple, cherry and maple woodchips)
When ready to smoke the turkey, create a 2 zone fire by turning off 2of the 3 or 3 of the 4 burners.
Close the lid and allow the grill to preheat to 250°F.
When the grill has preheated, nestle the turkey on the cooler side of the grill along with the drip pan. If needed for space, you can use a wire rack over the drip pan to elevate the turkey above it to catch the drippings and keep the environment moist.
Smoke the turkey as directed until cooked through.

For a charcoal grill:

Prep the turkey as directed.
Preheat your charcoal grill for a 2-zone fire by arranging lit coals on one side of the grill.
Add a wood chunk to the coals and nestle the grilling grate in place.
Clean and oil the grate, cover the grill with the lid and adjust the air vents to allow the grill to preheat to 250 degrees F.
When the grill has preheated, and the wood smoke is a clean, whispy blue smoke (not a heavy, dark, cloudy smoke), add the turkey tenderloins to the cool side of the grill over the drip pan and smoke as directed in the recipe card.

For a pellet smoker:

Prep the turkey tenderloins as directed.
Preheat your Traeger grill or pellet smoker by preheating the grill to 250 degrees F. Check that the auger has pellets.
Clean and oil the grill grate, close the lid, and allow the grill to preheat.
When the grill has preheated, add the drip pan to the grill. Place a wire rack over it and nestle the turkey tenderloins on top to smoke.
Close the lid and smoke as directed.

Nutrition