Grilled Turkey Breast

For this recipe, I used Jennie‑O All Natural Turkey Breast Tenderloins. Even living in a rural area, I’m able to find them regularly, which tells me they’re widely available and easy for most home cooks to source. The tenderloins are lean, cook evenly, and take on marinades beautifully, making them a reliable choice for fall recipes. They’re versatile too, you can bake them in the oven for a simple, hands‑off approach, or sear them in a grill pan if you want that smoky, caramelized edge. Either way, the maple‑vinegar marinade brings out their juicy, balanced flavor.

In a small bowl, whisk together 1/2 cup apple cider vinegar, apple cider or apple juice, 2 tablespoons Dijon mustard, and 2 tablespoons maple syrup until smooth. Season lightly with salt and cracked pepper. Before adding the turkey, reserve 1/4 cup of the marinade in a separate bowl. This portion will be used for basting during grilling or baking, ensuring it stays safe and uncontaminated.

Remove the turkey from its packaging. Rinse briefly under cold water, then pat dry with paper towels. Place the turkey in a covered bowl or a zip‑top bag. Pour the maple–vinegar marinade over the turkey, turning to coat evenly. Cover and refrigerate and let the turkey marinate for 2–4 hours. This timing gives the meat a balanced sweet‑tangy flavor while keeping the texture tender.

Preheat the grill to 375–400°F (medium‑high). Once hot, lightly oil the grates by dipping a folded paper towel into a high‑heat oil (vegetable, canola, or avocado) and using long tongs to rub it over the grates. This prevents sticking and keeps your hands safely away from the heat. Grill the turkey tenderloins over direct heat, turning occasionally, until golden and caramelized, about 20–25 minutes total. Brush with the reserved 1/4 cup marinade halfway through cooking, then again just before finishing. Cook until the internal temperature reaches 165°F. For oven‑baking: Preheat the oven to 375°F. Place the marinated turkey tenderloins in a baking dish and roast for 25–30 minutes, basting with the reserved marinade halfway through and again near the end. Bake until the internal temperature reaches 165°F.

Remove the turkey from the grill (or oven) and transfer to a cutting board. Loosely cover with foil and allow it to rest for 5 minutes before slicing. This pause lets the juices redistribute, keeping the meat tender and flavorful.

Slice and serve.

Enjoy!

For delicious side dishes, here are a few of our flavorful favorites:

• Tomato Cucumber Feta Salad with Orzo (pictured)
• Ranch Potato Salad
• Zucchini & Yellow Squash Sun-Dried Tomato Gratin
• Homestyle Cornbread Stuffing
• Mom’s Ambrosia (fruit salad)
• Broccoli & Cheese Stuffed Baked Potatoes
• Honey Dijon Sautéed Corn🌽
• Fluffy Mashed Potatoes
• Tomato Cucumber & Grilled Squash Salad