Grilling turkey tips is a quick and easy way to enjoy delicious turkey year-round. But getting the grill time right is key to ensuring the turkey comes out moist flavorful and safe to eat. This comprehensive guide will teach you exactly how long to grill turkey tenderloins based on thickness and doneness.
What Are Turkey Tips?
Turkey tips, also called turkey tenderloins or tenders, are oval-shaped cuts of meat from the tender muscle that runs along the turkey’s breastbone Turkey tips are very tender, lean and quick-cooking
Compared to chicken tenders, turkey tips are larger, thicker and need a bit more time on the grill. Their mild turkey flavor takes well to bold rubs and marinades.
Why Grill Turkey Tips?
Grilling turkey tenderloins has many advantages over cooking a whole turkey:
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Takes only 15-25 minutes to grill rather than hours to roast a whole bird.
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Produces juicy, flavorful white meat without drying out.
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The tenderloins cook evenly, unlike a whole turkey.
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Easy to grill year-round, not just for the holidays.
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Marinates quickly for extra flavor.
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Versatile and easy to pair with various seasonings.
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No need to truss, stuff or tend while cooking like a whole turkey.
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Portion control makes it easy to serve a few people.
How Long Should You Grill Turkey Tips?
The grill time for turkey tips depends on the thickness and desired doneness:
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For 1-inch thick tips, grill approximately 15-18 minutes total.
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For 1 1/2-inch thick tips, grill around 20-25 minutes.
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Grill 5-6 minutes per side over direct high heat to get grill marks and color.
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Then move to indirect heat and finish cooking until the internal temperature reaches 165°F for safe doneness.
Always use a meat thermometer to accurately determine doneness, as grill times are estimates. Turkey tips 1 inch or less may cook slightly faster.
Turkey Tip Grill Time Chart
Follow these general guidelines for how long to grill turkey tenderloins based on thickness:
| Thickness | Direct Heat | Indirect Heat | Total Time |
|---|---|---|---|
| 1 inch | 5-6 min per side | 4-6 min | 15-18 min |
| 1 1/2 inches | 6-7 min per side | 6-8 min | 20-25 min |
Step-by-Step Guide for Grilling Turkey Tips
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Prepare the turkey tips by trimming off any excess fat or tendons. Rinse and pat dry.
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Brine or marinate the tenderloins for added moisture and flavor.
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Remove turkey from marinade and pat dry. Coat all over with oil or dry rub.
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Preheat grill to medium-high heat, about 400-450°F. Use direct heat to start.
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Place tips on hot oiled grates. Grill 5-7 minutes until browned.
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Flip and grill 5-7 minutes more to get grill marks on second side.
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Move turkey tips to indirect heat, close grill lid. Cook until 165°F internally.
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Check temperature and flip turkey every 5 minutes while indirect grilling.
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Remove turkey from grill when it reaches 165°F internally.
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Let rest 5 minutes before slicing to allow juices to redistribute.
How to Tell When Turkey Tips are Done Grilling
The most reliable way to test doneness is by temperature, not color or texture. Use an instant-read meat thermometer to check the thickest part of the tenderloin. Turkey is safe to eat at 165°F.
Signs turkey tips are fully cooked:
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Internal temperature of 165°F
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Meat springs back when pressed
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Clear juices (not pink)
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Lightly charred exterior
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Opacity throughout
Tips for Grilling Juicy Turkey Tips
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Brine or marinate turkey in acidic ingredients like lemon juice, vinegar, wine or yogurt. This keeps the lean meat tender and moist.
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Pat turkey dry before grilling. Wet meat causes steaming instead of browning.
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Use medium-high heat for best results. Too high can burn the exterior before interior cooks.
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Flip only once during direct heat grilling to get crispy grill marks.
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Let rest 5 minutes before slicing to retain juices.
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Take care not to overcook turkey or it will dry out. Use a thermometer for accuracy.
Safety Tips for Turkey on the Grill
It’s important to follow safe grilling practices when cooking turkey:
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Defrost turkey completely before grilling. Do not grill partially frozen meat.
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Preheat grill before cooking. Scrape grates clean.
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Cook to an internal temperature of at least 165°F.
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Do not reuse marinade as a sauce unless boiled first to kill bacteria.
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Refrigerate leftovers within 2 hours. Discard if left out longer.
The Takeaway on Grill Times for Turkey Tips
Grilling is a fast and flavorful way to enjoy turkey tenderloins year-round. Allow 15-25 minutes of total grill time depending on thickness. Use a meat thermometer to determine 165°F internal temperature for safe doneness. Rest turkey 5 minutes before slicing for incredibly juicy and delicious grilled turkey tips!
Frequently Asked Questions
What are the best turkey tips to buy?
Look for turkey tenderloins that are 1-1.5 inches thick. Avoid extremely thin cuts that will dry out. Opt for tenderloins without excess fat or sinew. Kosher or organic turkey tips offer high quality.
Can you grill frozen turkey tips?
It’s unsafe to grill turkey from frozen. Always thaw turkey tips completely in the refrigerator before grilling. This ensures even cooking.
What is the minimum safe temperature for turkey tips?
Cook turkey tips to an internal temperature of at least 165°F as measured by a food thermometer. This minimum temperature kills potentially harmful bacteria.
How do you keep turkey tenderloins juicy on the grill?
Marinate turkey in acidic ingredients like lemon juice, wine or yogurt which breaks down its proteins. Pat dry before grilling. Use medium-high heat to sear and finish indirect. Do not overcook. Rest 5 minutes before slicing.
Can you grill turkey the same as chicken?
Turkey can be grilled similar to chicken but needs a little more cooking time due to its larger size and thicker cuts like tenderloins. Follow the same safe handling, marinating and temperature guidelines as chicken.
What are the best seasonings for grilled turkey tips?
Classic BBQ rubs pair deliciously with turkey. Herbs like rosemary, thyme and sage complement turkey. Spicy seasonings like chili powder, cumin and paprika also work well. Brine or marinate for extra flavor.
What sides go with grilled turkey tenderloins?
Grilled turkey tips pair nicely with lighter sides like green salads, grilled veggies, roasted potatoes or rice pilaf. Top turkey with chimichurri or pesto. Add sliced avocado or grilled pineapple salsa.
Is grilled turkey healthy?
Yes, grilled turkey is a lean, low-fat protein option. Look for tenderloins with no skin to reduce fat and calories while still getting plenty of protein, vitamins and minerals. Marinate and grill turkey to avoid frying.
Can you grill turkey tenderloins on a gas grill?
Gas grills are ideal for cooking turkey tips. Use direct heat to quickly sear both sides, then move to indirect heat on a cooler part of the grill to finish cooking without burning. Preheat grill fully before cooking.
Grilling turkey tenderloins is an easy way to enjoy juicy, flavorful turkey off the grill year-round. Follow the thickness-based grill times in this guide for perfect results. Use a meat thermometer to guarantee safely cooked meat. With a few simple tips, you’ll be a pro at grilling tender and delicious turkey tips.
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Why Grill?
I was more interested in exploring the distinct advantages of taking this flattened turkey to the grill, and those kept popping up one after another.
Advantage 1: Space. If youve ever cooked the Thanksgiving meal, youre all too familiar with the delicate dance of oven space to get everything done at just the right time. The biggest hog is usually the turkey, taking up nearly the entire oven for longer than anything else. Moving the turkey outside to a grill gives more leeway to what can be done indoors, at particular temperatures, and when.
Advantage 2: Smoke. Lets face it, turkey isnt all that exciting of a meat, but whats Thanksgiving without it? On the grill, the addition of smoke gives the meat a boost in flavor that, in my book, makes it more unique and delicious. With turkey, and most poultry, you want to use a minimal amount of light woods—one or two small chunks of apple or cherry will do—to keep the bird from becoming overly smoky, which can render the meat acrid.
Advantage 3: Heat delivery. Using either a charcoal or gas grill, you can control how heat is delivered to the bird in a more strategic fashion than you can in the oven. On a charcoal grill, this is done by arranging your coals to build the right intensity of heat and placing the bird in the appropriate location; on the gas grill this is done by selecting which burners are turned on and which are left off. This turned out to be a pretty big deal for my spatchcocked turkey.
So how do you do it? Lets take a quick look.
How to Grill a Butterflied Turkey
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When it came time to grill my beautiful beast, I lit up a full chimney of charcoal. After the coals were covered with gray ash, I spread them out in a crescent moon shape along one side of the charcoal grate. While I let my covered grill warm up, I considered putting a foil tray with stock and vegetables on the cool side of the grill to collect the turkey drippings, but then decided against it. In the past, these dripping collected ash and gained a smoke flavor a little too harsh to be usable for gravy. I could have jury-rigged a solution that let drippings into the pan while keeping most ash out, but I had already made a really delicious gravy by using the backbone and neck and just dropped the idea to focus more on getting a perfectly cooked bird this time around.
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Once sufficiently warmed, I added one chunk of apple wood to the fire; everything was a go for turkey liftoff. As I sat with the giant bird, considering the perilous transfer to the grill, I decided to make life easy on myself and just put the entire wire rack on the grill, which worked great, allowing me to move the bird around without danger of it falling apart or tearing the skin.
I situated the turkey so its legs and thighs were closest to the fire, with the majority of the breast meat as far away from the heat as possible. With the crescent moon arrangement of coals, this meant the legs and thighs were all well surrounded by fire without being directly on top of it.
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I monitored my turkey pretty constantly after the first 45 minutes to ensure my suspicions would play out. My goal was to keep the breast meat cooking at a slower rate than the legs and thighs, and I found that throughout the cook, this proved true. About an hour in, the breasts were registering a solid 10°F below the thigh meat. At this point, I added half a chimney of new coals to keep the bird roasting at a medium-high temperature—around 425°F (220°C), give or take 25°F (5°C).
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Another 30 minutes in and that new batch of coals helped the legs and thighs cook even faster. They were now just above 165°F (74°C), while the breast meat was at my ideal 150°F (66°C). In just 1 1/2 hours, I had this turkey done to perfection, temperature-wise at least.
I let it rest for 20 minutes at room temperature and began carving. After separating the legs and thighs, I cut the breasts away from the bone and sliced them up, exposing glistening meat that even had my white-meat dissing self eagerly awaiting the chance to eat it. I sliced up the thighs next, which had gotten a nice rosy hue around the edges of the meat from the smoke theyd picked up.
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Every piece of meat from this bird was moist and flavorful. The breasts had a delicate kiss of smoke and were juicy enough that they didnt need any enhancement, although gravy never ceases to be a requirement for me. The dark meat was smokier, which worked with the relatively more intensely flavored meat (and made for the most delicious parts of bird in my opinion). Ive cooked a lot of turkeys over the years, and this was the first that required absolutely no Band-Aids like bacon, injections, herbs, rubs, etc. to cover up deficiencies.
This is a bird thats absolutely perfect in its simplicity.