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Watch for sales on turkey tenderloins at the supermarket – then make these easy, delicious Grilled BBQ Turkey Tips.
With Thanksgiving just a few weeks away, our local supermarket has been running some great specials on packages of turkey tenderloin. And, I suspect they will be on sale after the holiday too!
So now is really the perfect time to make these Grilled BBQ Turkey Tips! If the weather is mild enough – grill these turkey tips outside. Or, if it’s too cold for outside grilling, cook them in a ribbed grill pan on the stove top.
How to you make BBQ Turkey Tips?
You’ll start by cutting each turkey tenderloin into four equal pieces. Place them in a zipper seal bag, then add some Italian dressing and freshly squeezed lemon juice. (You can make our homemade Italian dressing or vinaigrette, or use your favorite bottled dressing – whichever you prefer.)
Marinate the turkey tips overnight. Then, the next day – when you are ready to grill – remove the tips from the marinade and pat each piece of turkey with paper towels to remove any excess marinade.
Oil your grill or grill pan – then cook the tips for approximately seven to ten minutes, then flip and grill for another seven to ten minutes. Test the internal temperate with a instant-read probe thermometer – at this point, it should be around 145 degrees F (not quite cooked through).
Remove your grilled turkey tips to a bowl, then slather on your favorite BBQ sauce. (*See some ideas below.) Place the turkey tips back on the hot grill and cook for another five to ten minutes, turning occasionally and brushing on more BBQ sauce as needed.
Once the tips reach an internal temperature of 160 degrees F, remove to a platter and cover with a sheet of foil to rest. The residual heat will continue to cook the turkey tips to a safe internal temp of 165 degrees F.
Serve with more BBQ sauce on the side. These Grilled BBQ Turkey Tips cook up tender and juicy!
What kind of BBQ Sauce should I use on Turkey Tips?
For this recipe, you can use your favorite store-bought variety. Or if you want, you can *make one of our delicious homemade BBQ sauces:
- Bourbon Barbecue Sauce
- Guinness Barbecue Sauce
- Cranberry Barbecue Sauce
- Mozelle’s Barbecue Sauce
- Homemade BBQ Sauce
6 turkey tenderloins (about 4 ½ pounds)
2 cups of your favorite Italian dressing or vinaigrette (see a delicious homemade recipe here, or use your favorite store-bought dressing)
Juice from one lemon
¼ cup vegetable oil
3–4 cups of your favorite BBQ sauce, (see a delicious homemade BBQ sauce recipe here, or use your favorite store-bought dressing)
Cut each tenderloin into four equal pieces and place in a gallon zipper seal bag. Add Italian dressing and lemon juice, seal and refrigerate for at least six hours or overnight.
When ready to grill, drain and discard marinade and pat each piece dry with paper towels.
Heat grill to medium high so that when the cover is closed, the internal temperature is between 350- and 400-degrees F. Or heat ribbed grill pan to medium high.
Oil grill grates or ribbed grill pan with the vegetable oil and a bunched-up piece of paper towel. Use long handled tongs.
Place dried turkey pieces on the oiled grill and close the cover. Grill for about 7-10 minutes or until slightly charred then turn and repeat until the internal temperature when poked with a probe thermometer reaches 145 degrees F, about another 7-10 minutes once flipped.
If using a ribbed grill pan, cook over medium high heat.
As each piece reaches that temperature, remove to a large bowl. Once the bowl is full, pour on 2-3 cups of BBQ sauce and place each piece back on the grill.
Continue cooking for another 5-10 minutes turning occasionally and brushing with a little more BBQ sauce until the internal temperature of each piece reaches 160 degrees F. Immediately remove the finished pieces to a tray or platter and slather on more sauce, or serve the sauce on the side.
Try not to let the internal temperature exceed 160 degrees F. We kept checking each piece with a probe thermometer and removed them one by one as they reached 160 degrees F. The smaller pieces came off first and the thicker pieces took longer. Total cooking time was just under 30 minutes.
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