Turkey Mignon with Wine Mushroom Glaze

I think the highest compliment I can pay this recipe is that the consensus of everyone that ate it was this should replace our traditional smoked boneless turkey breast this Thanksgiving.

It’s that good.

The best part?  It’s quick and easy.

After slicing the tenderloins into three filets, I started with a basic brine in a Ziploc bag for a few hours.  The genius came immediately after that when I wrapped them in…what else…BACON.

Some extremely basic seasoning followed:  Salt, Pepper, Garlic, Onion.

Then came the smoke.

Keep it light – use fruit woods….I used apple chunks.  You only need to smoke them for about 20-30 minutes.  Turkey really takes in the smoke, so these little filets don’t need long.

Then came the fire.

Look at that picture.  Think I was having fun??

Another short step…just 15-20 minutes of searing – until the internal temp is 160.  Pull them off and let them rest for at least 10 minutes.  The internal temp should rise to 165 and they’ll be juicy perfection with crispy bacon.

Then came the glaze.

Let’s just say there’s wine and mushrooms…and a lot of happy bellies.

Like I said at the beginning, these Turkey Mignon’s with wine mushroom glaze might be replacing the traditional whole turkey at my Thanksgiving table this year.  They’re just that good.  Don’t believe me?  Try them.  You won’t be disappointed.

Turkey Mignons with Mushroom Glaze

Turkey mignons are wrapped in bacon and served with a mushroom glaze.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Calories 286 kcal

Ingredients

  

• 6 slices of bacon
• 2 good sized turkey tenderloins cut into 1 1/2 inch filets

Brine:

• salt and pepper
• brown sugar
• water

White Wine Sauce:

• 1 1/2 cups of sliced white button mushrooms
• 2 tbn butter
• 2 tbn flour
• 1/3 cup of white wine
• 1 cup smoked turkey/chicken stock
• 2 cloves of garlic

Instructions

 

For the brine:

• Simply mix the salt, pepper and brown sugar with the water in a bowl, then dump into whatever you're using to brine the tenderloins - I used a gallon ziploc bag.

For the sauce:

• In a sauce pan,cook the mushrooms until they shrink in size slightly.
• Add the flour and coat the mushrooms.
• Add the butter. This will look like a sticky mess, but trust me. It will work.
• Add wine, stock and salt and pepper. Let the sauce thicken.
• Add in the two cloves of garlic.

To cook the turkey tenderloins:

• Set up your grill for two zone/indirect cooking.
• Smoke the turkey for about 25 minutes using fruit wood.
• Then move over the direct heat and sear for 15-20 minutes, until internal temp is 160.
• Let rest for 10 minutes before serving.

Keyword Turkey Mignons with Mushrooms