This recipe features Norbest Turkey Tenderloins coated in duck fat, seasoned with DB's Citrus Kissed Smoked Prime Rub, and grilled on a Kamado Joe Jr with mesquite chunks. It's described as a perfect quick and flavorful weeknight dinner.
Coat turkey tenderloins in a thin layer of duck fat to act as your binder. Season generously on all sides with DB's Citrus Kissed Smoked Prime Rub. Fire up the Kamado Joe Jr with Bear Mountain Mesquite Chunks to 300°F. Grill turkey tenderloins until internal temp reaches 165°F, flipping as needed for even color. Transfer to the DripEZ Tub to rest for 5-10 minutes — this catches all those juices instead of losing them to the cutting board. Slice right in the tub with the Spaceman Knives Dark Matter Slicer, keeping every bit of that juice with the meat. Pro tip — resting and slicing in the same tub means nothing goes to waste. Full circle, just like it should be.
