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 whole turkey 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.