Mesquite Grilled Turkey Pinon Recipe

1      Reviews by:    Rickey James   Mesquite Grilled Turkey Piñon grills turkey breast tenderloin steaks over mesquite wood chips and serves with salsa made of pine nuts, hard-cooked egg yolks, capers, caper juice and half-and-half to create a delicious turkey dish. Food Category:    Chicken and Fowl Cuisine Origin:    Mexican    Servings:4 Nutrition facts:498 calories25.1 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   13 Minutes Total Time:   38 Minutes

INGREDIENTS

• For the Salsa:
• 3/4 cup toasted pine nuts
• 3 hard-cooked large egg yolks
• 2 tbsp. capers, drained
• 2 tbsp. caper juice
• 1 cup half-and-half or light cream
• salt and pepper to taste
• Other Ingredients:
• 1 cup mesquite wood chips
• 4 (6-oz.) turkey breast tenderloin steaks
• olive oil for brushing

DIRECTIONS

• To make the salsa, in a blender or food processor, combine the pine nuts, egg yolks, capers, caper juice, and half-and-half. Blend until smooth. Season with salt and pepper to taste and set aside.
• Prepare a medium-hot fire in your grill. For a charcoal grill, soak the mesquite chips in water in a bowl; drain. For a gas grill, place dry wood chips in a smoker box or an aluminum foil packet.
• Brush the turkey tenderloins with olive oil, and season with salt and pepper to taste. If using a charcoal grill, sprinkle the hot coals with the soaked mesquite chips. For a gas grill, place the smoker box or foil packet as close as possible to the gas flame. When you see the first wisp of smoke, place the turkey on the grill and close the grill lid.
• Cook, covered, for 6 minutes; turn, cover, and grill another 7 minutes or until a meat thermometer inserted in the thickest part registers 170°F. Serve hot with the salsa. Serves 4.

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