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smoked turkey tenderloin on plate.

Smoked Turkey Tenderloin

Pam
Smoked Turkey Tenderloin is the perfect addition to your holiday meal but this healthy and flavorful meat can be enjoyed any time of year.
5 from 2 votes
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Prep Time 8 hours
Cook Time 2 hours
Course Main Course
Cuisine American
Servings 5 people
Calories 218 kcal

Ingredients
  

For the Brine

  • 1 quart water for the brine
  • 4 Tablespoons salt for the brine
  • 4 Tablespoons brown sugar

For the Turkey

  • 1½ pounds turkey tenderloin
  • 1 Tablespoon vegetable oil
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 Tablespoon brown sugar

Instructions
 

  • Dissolve 4 Tablespoons of salt and 4 Tablespoons of brown sugar in 1 cup of hot water. Add 3 cups of cold water and mix.
  • Pour brine solution over turkey make sure it's submerged. Cover and refrigerate 4-8 hours.
  • Remove turkey from brine and pat dry. Brush with oil.
  • Mix all seasonings and sprinkle over turkey, patting with fingers to adhere.
  • Smoke turkey at a temperature of approximately 215-225 degrees until internal temperature reaches 165 Fahrenheit.
  • Let rest 15 minutes before slicing and serving.

Notes

  • Use wood chips for smoking. Mesquite, apple, hickory or other can be used.
  • Brining step can be skipped, but is recommended.
  • Monitor temperature of turkey to ensure it does not go over 165 degrees.

Nutrition

Calories: 218kcalCarbohydrates: 12gProtein: 32gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 61mgSodium: 5918mgPotassium: 30mgFiber: 0.2gSugar: 12gVitamin A: 100IUVitamin C: 0.1mgCalcium: 22mgIron: 0.2mg
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