Spice-Rubbed Grilled Turkey Tenderloins

By Sherry Rujikarn

Published September 4, 2025

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
4(43)
Comments
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While the sweet and smoky, barbecue-esque rub of this recipe would work just as well on mild-mannered chicken, it pairs particularly well with the meatier, richer taste of turkey. Though turkey is far too often relegated to just once a year, turkey breast tenderloins cook quickly, they’re just as lean as chicken and make great sandwiches. You’ll typically find them in packs of two, so grill them both, eating one now and saving the other for later, for meal prep made simple. Throw some peppers, onions, corn or zucchini on the grill to serve alongside the turkey for an easy, one-and-done dinner.

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Ingredients

Yield:4 servings

FOR THE RUB

  • 2 teaspoons ground coriander

  • 2 teaspoons kosher salt (such as Diamond Crystal)

  • 2 teaspoons sugar

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • ½ teaspoon black pepper

FOR THE TURKEY

  • 2 turkey breast tenderloins (about 1 ½ pounds total)

  • 2 tablespoons olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

5 grams carbs; 221 milligrams cholesterol; 614 calories; 14 grams monosaturated fat; 6 grams polyunsaturated fat; 7 grams saturated fat; 31 grams fat; 1 gram fiber; 819 milligrams sodium; 75 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, combine the ingredients for the rub. Rub mixture all over the turkey tenderloins. Grill right away or refrigerate, covered, for up to 24 hours.

  2. Step 2

    When ready to cook, heat the grill to medium. Brush the tenderloins all over with the olive oil.

  3. Step 3

    Place tenderloins on hot grill grate, close the grill and cook for 18 to 22 minutes, until they reach an internal temperature of 165 degrees, turning occasionally. Remove them from the grill and let rest 10 minutes before slicing. The grilled turkey will keep for up to 5 days, refrigerated.

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Ratings

4 out of 5
43 user ratings
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Comments

Patrick B

Turkey is sooo much more than a THXGiving meat. I like to get the whole breast, debone it and tie both sides tied together. Some salt, pepper, Old Bay and herbes de Provence are the fast and easy seasoning for this and I lightly coat my roast with EVOO. 2-1/2 hours in the oven at 300F will keep it juicy and tender. My temp target is 160F then 10 to 15 minutes out of the oven and covered with foil. Serve as a roast with your favorite garnish and keep the rest for salads or sandwiches.

Jayme

You can use this rub on a turkey breast - cook in the oven if you want. On the grill, I would put it in an aluminum foil pan in the centre of the grill and turn the burners under the pan OFF. This creates a convection oven. Adjust the outer burners to maintain heat of about 400F and use an instant read thermometer to check for doneness. Internal temp should be about 165F.

Jayne N

Can not find turkey tenderloins in MN. My friends in WA introduced me to them. It's frustrating!

Cheryl

VERY SALTY cut salt in rub in half

Diane

Easy peasy, yummy, moist! Made as directed! 💕

CarolFitz

Excellent. Made to recipe using natural turkey, brined in fridge 10hrs. Roasted using instructions from its' Connecticut certified organic producer Plainville Farms. May be the best white meat turkey we've made.

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