Smoked Turkey Tenderloin

Cooking turkey is tricky, I recently got a real smoker and decided to try some tenderloin.  First you need to marinate or brine it for at least 4 hours. This was a Cajun style rub with freshly ground peppers.


  • 2 Turkey tenderloins
  • 1 dried Guajillo pepper (ground)
  • 1 tspn rosemary
  • 1/2 tspn onion powder
  • 1/2 tspn garlic powder
  • 2 tbls soy sauce
  • 1 tbls mustard
  • 1/2 tspn Cajun seasoning
  • 2 tbls melted butter
  • 1 tspn salt


If your tenderloin was pre marinated wash it off.  Break you pepper apart and toast in a pan, then grind it in a coffee grinder or processor. Season the loins with all the ingredients and stash covered in fridge.


The loin is an uneven size so I decided to tye them up into an equal piece. Pardon my non tying abilities.


Start the smoker with some apple or pecan wood and heat to 250 F or so. Put the loin on and let is smoke for an hour.  Then baste with melted butter, continue to cook and baste for approximately another 30 minutes.


Your looking for 160 degrees F in the thickest part of the loin. I overshot a little but it was fine. Serve on sandwiches or as a meal, bon appetite.




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