American · main

Grilled Turkey Tenderloin with Apple Cider Glaze

Grilled Turkey Tenderloin with Apple Cider Glaze reads sourness 6.4, richness 5.2 and salinity 5.2 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 3 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.7 / 10
• Sweet & Fruity — 5.4 / 10
• Sour & Bright — 6.4 / 10
• Bitter & Earthy — 1.6 / 10
• Rich & Fat — 5.6 / 10
• Aromatic & Spice — 2.3 / 10

The measured notes (of 18)

Sourness 6.4 · Richness 5.2 · Salinity 5.2 · Sweetness 5.0 · Umami 3.1 · Warm Spice 2.1 · Funk & Ferment 1.6 · Bitterness 1.4 · Fruity 1.2 · Nutty 1.1 · Heat 1.0 · Floral 1.0 · Earthy 0.7 · Herbaceous 0.5

What's in it (13)

• cold water — 946 g
• salt — 44 g
• brown sugar — 38 g
• turkey breast butterflied — 680 g
• vinegar cider — 237 g
• apple cider vinegar — 30 g
• brown sugar — 25 g
• dijon mustard — 15 g
• unsalted butter — 14 g
• salt — 1 g
• cinnamon — 1 g
• olive oil — 27 g
• black pepper — 5 g

Time & effort: about 1 hr 3 min (38 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 60.5 kcal, 8.2 g protein, 1.2 g fat, 4.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Whisk the water with the kosher salt and brown sugar in a large bowl until dissolved, then submerge the turkey tenderloins. Refrigerate 20 minutes to season the meat through and keep it moist on the grill.
2. While the turkey brines, make the glaze: combine the apple cider, cider vinegar, brown sugar, and Dijon mustard in a small saucepan. Bring to a boil over medium-high heat, then reduce to medium and simmer, stirring occasionally, until reduced by half and syrupy, 10-12 minutes. Off the heat, whisk in the butter, kosher salt, and cinnamon; set the glaze aside.
3. Remove the turkey from the brine and pat it very dry with paper towels; discard the brine. Rub the tenderloins all over with the olive oil and black pepper.
4. Preheat the grill to medium-high (about 450F) and oil the grates.
5. Grill the turkey directly over the heat, turning every 2 minutes, until well-marked and lightly charred on all sides, about 8 minutes total.
6. Move the turkey to a cooler part of the grill (indirect medium heat) and brush generously with the apple glaze. Continue grilling, turning and basting every 2-3 minutes, until an instant-read thermometer inserted in the thickest part reads 165F, 8-10 minutes more.
7. Transfer the turkey to a cutting board, tent loosely with foil, and rest 5 minutes so the juices redistribute.
8. Slice against the grain and drizzle with the remaining glaze before serving.

Dishes with a similar flavor shape

• Creamed Kale (Grønlangkål) — Scandinavian
• Deviled Eggs — Southern
• Chicken Katsu Sandwich — Japanese
• Potato Salad — Southern
• Ploughman's Lunch — British

Keep reading: what sourness, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.