{"id":2749,"date":"2015-11-22T06:00:02","date_gmt":"2015-11-22T12:00:02","guid":{"rendered":"https:\/\/extraordinarybbq.com\/?p=2749"},"modified":"2023-09-27T12:11:49","modified_gmt":"2023-09-27T17:11:49","slug":"bacon-wrapped-turkey-tenderloin","status":"publish","type":"post","link":"https:\/\/extraordinarybbq.com\/bacon-wrapped-turkey-tenderloin\/","title":{"rendered":"Bacon Wrapped Turkey Tenderloin Smoked to Perfection!"},"content":{"rendered":"

Sometimes you will have the entire extended family together for Thanksgiving and will feel the need to cook a whole turkey…or maybe even two!\u00a0 However, for some holidays, you might find that you are only cooking for two or three people and cooking a whole bird is simply overkill.<\/p>\n

Here is a spectacular recipe for bacon wrapped turkey tenderloins that is easy, inexpensive, delicious and perfect for when you are only cooking for a few people.\u00a0 Enjoy!<\/p>\n

\"Bacon

Bacon.<\/strong><\/p>\n

\"Bacon

Let’s not over think this, ok?<\/p>\n

Turkey Tenderloin is absolutely delicious.\u00a0 So why try to do too much?\u00a0 Why not just rely on the fatty tasty deliciousness of bacon for an assist?<\/p>\n

Let bacon do the heavy lifting on this one.<\/p>\n

A Big Tip for the Bacon<\/strong>….use the cheapest bacon that you can find!\u00a0 You want a thin cut bacon with plenty of fat for this recipe.\u00a0 Thin bacon wraps around the tenderloin incredibly easy and the fat really bastes the meat. The thin bacon will also crisp up much nicer than a thick cut variety.<\/p>\n

\"Cooked

\u00a0Smoke.<\/strong><\/p>\n

And that’s really it.\u00a0 Bacon and Smoke.\u00a0 Read the recipe for the rest of the details, but those two words encapsulate the fantasticness of this dish. So if you’re looking to cook a different kind of turkey this Thanksgiving, now you’ve got this idea.\u00a0 By the way, you could also try making this delicious smoked boneless turkey breast<\/a> as well!<\/p>\n

\"Sliced

This recipe uses a brine but please check the package the tenderloin came in first.\u00a0 These days most tenderloins have already been brined\/pumped with salt, stock and phosphates.<\/p>\n

If the turkey tenderloins you have bought have already been brined then skip the brine in this recipe.<\/strong><\/p>\n

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