Dinner Recipes Poultry Recipes Smoker Recipes Turkey turkey tenderloin

Easy Maple Glazed Smoked Turkey Tenderloin Recipe

7 November 2024

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Want a smoky, juicy turkey dish without the hassle of a whole bird? Our smoked turkey tenderloin delivers big flavor with minimal effort.

A plate with sliced turkey tenderloin, mashed potatoes, and peas, garnished with herbs and pomegranate seeds. A fork rests on a wooden table next to the plate.

When it comes to smoking turkey breasts, we’ve found that simple is best. Our tried-and-true combination of SPG and paprika creates the perfect foundation while slow smoking locks in moisture and builds layers of flavor. A final brush of maple glaze adds just the right touch of sweetness.

We make this recipe year-round in our own backyard, and it never fails to impress. This recipe proves you don’t need complicated ingredients or techniques to create something special on your smoker.

Two raw turkey breast tenderloins on a pan with small bowls of seasoning, including black pepper and paprika, on a dark tile surface.

Ingredients for Smoked Turkey Tenderloin

Turkey tenderloin: The star of the dish is Jennie-O turkey breast tenderloins. Two come in a pack that weighs around one and half pounds.
SPG (Salt, Pepper, Garlic) spice blend: A classic trio that builds the foundational flavors.
Paprika: Adds a sweet earthiness and vibrant color.
Chicken stock: Used in the drip pan to add moisture during the smoking process, enhancing the meat’s flavor.
Maple syrup: Brings a natural sweetness that complements the savory spices.
Butter: Infuses richness and helps the glaze adhere to the meat.
Cayenne pepper: A hint of heat to balance the sweetness.

How to Make Smoked Turkey Tenderloin

Prep the Smoker: Preheat your smoker to 250°F, setting up for indirect heat.
Season the Turkey: Mix SPG blend and paprika. Rub this mixture all over the dried turkey tenderloins.
Set Up for Smoking: Place a drip pan filled with chicken stock under the grill grates.
Smoke the Turkey: Lay the seasoned tenderloins on the grill. Smoke until the internal temperature reaches 160°F, about 45 minutes to 1 hour.
Glaze the Turkey: Whisk together maple syrup, melted butter, and cayenne pepper. Baste the turkey with this glaze every 10 minutes in the final 30 minutes of smoking.
Rest and Serve: Allow the turkey to rest tented under a loose piece of foil before slicing. This step helps the juices redistribute, ensuring each slice is moist and flavorful.

Open grill with two pieces of seasoned turkey tenderloins on the grate, surrounded by outdoor foliage.

Two seasoned turkey tenderloins smoking on a barbecue.

Recipe Tips for juicy smoked turkey tenderloins

Fuel: We recommend hardwood charcoal like Cowboy brand Oak and Hickory charcoal briquets with only one small chunk of maple, pecan, or hickory wood so that you don’t overpower the small cut of meat. If you’re using a pellet grill, we recommend B&B apple or cherry pellets for a mild smoky flavor.
Monitoring Temperature: Use a reliable meat thermometer to check the turkey’s doneness in the thickest part of the meat without repeatedly opening the smoker, which can lead to heat loss.
Glazing Tip: Apply the maple glaze later in the cooking process to prevent excessive caramelization or burning.
Resting Time: Don’t skip the resting period; it’s crucial for a juicy outcome.

How to Serve Smoked Turkey Tenderloin

Serve this smoked turkey tenderloin sliced thinly alongside a light salad, roasted butternut squash, peas, air fryer veggies, or your favorite creamy mashed potatoes or sweet potatoes. Its versatile flavor profile allows it to pair beautifully with both simple sides and more elaborate dishes.

Sliced roasted turkey with garnish of herbs and pomegranate seeds, served with peas and mashed potatoes, on a plate with autumn leaves in the background.

How to Store Smoked Turkey Tenderloin

Store leftover smoked turkey tenderloin in an airtight container in the refrigerator for up to four days. For longer storage, freeze slices wrapped individually in cling film, then placed in a freezer-safe bag for up to three months.

To Reheat: To keep your turkey juicy, reheat the turkey gently in a covered skillet over low heat or wrapped in foil in the oven preheated to 275°F until just heated through.

A plate of sliced smoked turkey tenderloin, mashed potatoes, and peas with pomegranate seeds is on a wooden table, surrounded by autumn leaves and a small pumpkin.

More easy turkey recipes

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Simple ingredients give you spectacular results. A classic SPG (salt, pepper, garlic) and paprika rub create a savory foundation, while slow smoking brings out the meat’s natural flavors. Finished with a sweet maple glaze, this lean cut transforms into a juicy, flavorful dish that proves turkey isn’t just for Thanksgiving.

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Prep the turkey tenderloin:

In a small bowl, whisk the salt, pepper, and garlic rub together with the paprika.
Remove the turkey tenderloins from the package and pat them dry with paper towels.
Season the turkey on all sides with a heavy coating of the SPG Paprika rub.

Smoke the turkey tenderloins:

When the grill has preheated, clean, and oil the grill grates
Nestle a drip pan with the chicken stock under the grill grate.
Place the spice-rubbed turkey tenderloins on the grill grate and close the lid.
Smoke the turkey for about 45 minutes to 1 hour, until it reaches 160 degrees F with a digital meat therm
After 30 minutes of smoking, combine the maple, melted butter and cayenne in a small bowl.
Baste the turkey every 10 minutes with the maple glaze.

To make your own SPG rub, use equal ratios of kosher salt, coarse black pepper, and granulated garlic. Shake well. Store in an airtight container until ready to use.
According to the USDA, turkey breast is safe to eat at 165°F. make sure to use an instant-read meat thermometer inserted into the thickest part of the breast meat for the most accurate results.
For a gas grill:

Prep the turkey as directed.
Preheat your gas grill by turning all of the burners on. Clean and oil the grill grate.
Then add a smoker box filled with wood chips (we recommend apple, cherry and maple woodchips)
When ready to smoke the turkey, create a 2 zone fire by turning off 2of the 3 or 3 of the 4 burners.
Close the lid and allow the grill to preheat to 250°F.
When the grill has preheated, nestle the turkey on the cooler side of the grill along with the drip pan. If needed for space, you can use a wire rack over the drip pan to elevate the turkey above it to catch the drippings and keep the environment moist.
Smoke the turkey as directed until cooked through.

For a charcoal grill:

Prep the turkey as directed.
Preheat your charcoal grill for a 2-zone fire by arranging lit coals on one side of the grill.
Add a wood chunk to the coals and nestle the grilling grate in place.
Clean and oil the grate, cover the grill with the lid and adjust the air vents to allow the grill to preheat to 250 degrees F.
When the grill has preheated, and the wood smoke is a clean, whispy blue smoke (not a heavy, dark, cloudy smoke), add the turkey tenderloins to the cool side of the grill over the drip pan and smoke as directed in the recipe card.

For a pellet smoker:

Prep the turkey tenderloins as directed.
Preheat your Traeger grill or pellet smoker by preheating the grill to 250 degrees F. Check that the auger has pellets.
Clean and oil the grill grate, close the lid, and allow the grill to preheat.
When the grill has preheated, add the drip pan to the grill. Place a wire rack over it and nestle the turkey tenderloins on top to smoke.
Close the lid and smoke as directed.

Course: Main Course

Cuisine: American

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