Montana Grills

Recipes - Poultry - Turkey Tenderloin


  • 6 turkey tenderloins (the inner portion of the turkey breast)
  • 12 leaves fresh sage
  • 6 sprigs fresh thyme
  • 2 - 3 tbsp olive oil
  • 1 large garlic clove
  • fine sea salt
  • Northern White Cedar Platter-Sized Plank soaked in water for about 20 minutes - 1 hour


Prepare the grill for direct grilling at about 400° F. Place the grilling plank on the preheated grill for one minute with the side you want to put the turkey on facing down, and then remove. Cut the large garlic clove in half, and then rub one half of the clove (cut side) into the plank. Rub one tablespoon of olive oil into the plank.

Place the turkey tenderloins onto the plank with one sprig of thyme and two sage leaves under each tenderloin (between the turkey and the plank). Rub the other garlic clove half into the tops of the turkey tenderloins, and then very lightly brush them with olive oil. Sprinkle the tenderloins with a pinch of fine sea salt.

Place the loaded plank on the grill in the center of the direct grilling zone and close the grill. Cook until the juices run clear (about 30 minutes at 400° F). Check the plank every 5 minutes to see if it is burning. Stand ready with a squirt bottle to douse any flames that may erupt from the plank.

Remove the plank and turkey from the grill. Discard the herbs from the bottoms of the tenderloins. Replace the tenderloins onto the plank, and place the plank on a platter in the middle of the table for serving. For individual plating, you may wish to thinly slice the tenderloins and fan on each plate.