Recipe(tried): Jill/TX - Turkey tenderloin marinades

Jill, sorry your heatwave has lasted so long. We only had it for a
week or so. I don't know how you do it. I know you are trying to
stay away from the grill, but these marinades are really fabulous,
so try them during a cooler time. The first one was given to me by
a turkey farmer and the second comes from the Minnesota State Fair.

Carlson Recipe for Grilled Turkey Fillets

When making this recipe use on approx. 15 lbs. of fresh turkey
breast tenderloins. (DO NOT CUT RECIPE IN HALF FOR LESS MEAT!)
Make sure you have enough marinade to cover the meat completely
& keep refrigerated. These are also great cold.

Marinade:

1 C cold water
2 T salt (less if you like)
1/2 C lemon juice (REAL LEMON)
2 good sprinkles Tabasco
1 tsp liquid garlic oil (use more if garlic juice)

Marinate overnite in a covered pan in the refrigerator, making sure
all the meat is covered completely by the marinade. (This will turn
the meat to an unsitely grey color - don't be alarmed by this.)

Combine the following for basting the tenderloins

2 T salt
1/2 C salad oil
1/2 C lemon juice (REAL LEMON)
1/4 C soy sauce
1 T oregano

Combine over heat until blended, approx. 5 min. DO NOT BOIL!

Brush on tenderloins while on grill. Lightly, but frequently. Make
sure the grill is not too hot. Do not overcook the meat or it will
be very dry. When the turkey is no longer pink in the center & is
uniformly white, it is done. Figure 1/2 lb per person, but cook more.
It's that good!Minnesota State Fair Marinated Turkey Serves 3-4

1 lb turkey tenderloins

Marinade:

1/4 C peanut oil
1/4 C soy sauce
1/4 C sherry wine
2 T lemon juice
dash black pepper
dash garlic salt
2 T minced dry onion
1/4 tsp ginger

Combine all marinade ingredients. Place turkey tenderloins in glass
or plastic container & cover w/marinade. Marinate 6 to 8 hrs or
overnite in refrigerator, Grill 3 to 4 minutes per side over hot
coals or 8 to 10 minutes over medium fire.

* If tenderloins are thick, slice them in half or pound thickest part
to prevent curling or pulling during cooking & to cook meat more evenly.
(More than 12,000 sandwishes are sold each yr. @ the MN State Fair
using this recipe)