Grilled Plum-Glazed Turkey Tenderloins

Plum jam is the flavor secret for the sweetest grilled turkey.

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Prep Time 10 min
Total Time 1 hr 10 min
Servings 6

Ingredients

1: cup plum jam

1/4: cup dry sherry or Progresso® chicken broth (from 32-oz carton)

2: tablespoons olive or vegetable oil

2: teaspoons chopped fresh rosemary leaves

1 1/2: teaspoons garlic salt

1/4: teaspoon pepper

1: medium onion, finely chopped (1/2 cup)

2: lb turkey breast tenderloins (about 6 tenderloins)

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Directions

1 In small bowl, mix all ingredients except turkey. In shallow glass dish, place turkey. Pour half of the plum mixture over turkey; turn turkey to coat. Cover dish; refrigerate 30 minutes, turning once. Reserve remaining half of plum mixture to serve with turkey.
2 Heat gas or charcoal grill for indirect-heat cooking. Remove turkey from marinade; reserve marinade for basting.
3 Place turkey on grill for indirect cooking. Cover grill; cook over medium-high heat 25 to 30 minutes, turning and brushing occasionally with reserved marinade, until juice of turkey is clear when center of thickest part is cut (170°F). Discard any remaining marinade. Heat reserved plum mixture. Serve with sliced turkey.

EXPERT TIPS

Expert Tips

If turkey tenderloins are not available, use half of a boneless, skinless turkey breast.

Prepare the plum mixture ahead; cover and refrigerate up to one day.

If plum jam is not available, try your favorite fruit jam.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 35),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 100mg; 100%;
Sodium: 230mg; 230%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 0g 0% Sugars 17g 17% ),
Protein: 35g; 35%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 4%;
Calcium: 2%;
Iron: 10%;

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;