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.