Mesquite-grilled Turkey Tenderloins

Soak mesquite chips in water for at least 30 minutes, then drain well before using.

Pat turkey tenderloins dry with paper towels and season generously with pepper on both sides.

Prepare a charcoal or gas grill to medium-high heat (around 400°F), ensuring the grates are clean and lightly oiled.

Add drained mesquite chips to the grill, either directly on hot coals or in a smoke box for gas grills.

Place turkey tenderloins on the grill grates once mesquite smoke is visible.

Flip the tenderloins halfway through cooking to ensure even browning and cooking.

Cook until internal temperature reaches 165°F when measured with a meat thermometer in the thickest part.

Transfer cooked turkey tenderloins to a clean cutting board and rest for 5 minutes before slicing.

Slice against the grain and serve warm, optionally with additional pepper for seasoning.