Bacon-Wrapped Turkey Tenderloin with Chipotle Gravy

Bacon-Wrapped Turkey Tenderloin with Chipotle Gravy
24 servings


Ingredients Weights Measures
marinated turkey tenderloins (14 oz. each) 7 lb. 8 each
Monterey Jack cheese, shredded 2 lb. 2 qt.
orange peppers, small dice 14 oz. 3 cups
jalapeño peppers, minced 8 oz. 2 cups
scallions, chopped 4 oz. 1 cup
Pit Masters'- Choice BBQ Sauce 10 oz. 1 cup
OSCAR MAYER Turkey Bacon 3 lb. 88 slices
barbecue rub seasoning 2 oz. 1/2 cup
Cranberry-BBQ Sauce 15 oz. 1-1/2 cups
Chipotle Gravy
extra virgin olive oil - 1-1/3 Tbsp.
shallots, minced 1.4 oz. 1/4 cup
rubbed sage - 1 tsp.
dried thyme leaves - 1 tsp.
chipotle hot pepper sauce 2 fl oz 1/4 cup
turkey gravy mix (each pkg. yielding 1 cup prepared gravy) - 4 pkg.
2% milk 32 fl oz 1 qt.


FOR Trial Recipe (6 servings): Rinse turkey; place on cutting board. Cut lengthwise pocket in thickest side of each tenderloin, being careful to not cut through to opposite side. (Pocket needs to be large enough to fill with about 1-3/4 cups stuffing.) Stuff each tenderloin with 1/2 cup cheese, 6 Tbsp. orange peppers, 1/4 cup jalapeños, 2 Tbsp. scallions and additional 1/2 cup cheese. Press tenderloin to close pocket; secure with toothpicks. Brush each tenderloin with 2 Tbsp. Pit Masters' - Choice BBQ Sauce.

PREPARE a bacon weave with 11 bacon slices. Arrange 6 bacon slices horizontally on bottom of parchment-lined half-sheet pan, with long sides of bacon touching but not overlapping. Fold back every other bacon slice to center. Place additional bacon slice vertically down center; unfold bacon slices. Fold back opposite bacon slices; place another bacon slice next to first vertical slice, then unfold slices. Continue with 1 more bacon slice. Repeat on other side. Place 1 tenderloin on center of weave; remove toothpicks. Carefully roll up turkey and bacon. Place, seam side down, in prepared pan.

REPEAT in second parchment-lined pan with remaining bacon slices and stuffed tenderloin. Sprinkle each wrapped tenderloin with 1 Tbsp. barbecue rub.

BAKE in 375ºF convection oven 30 min. or until turkey is done (165ºF), occasionally brushing each tenderloin with 3 Tbsp. Cranberry-BBQ Sauce for the last 10 min. Remove from oven; let rest 15 min. Meanwhile, prepare Chipotle Gravy.

CHIPOTLE Gravy: Heat oil in saucepan on medium heat. Add shallots; sauté 5 min. or until tender. Stir in sage, thyme and pepper sauce, cook 1 min. Whisk in gravy mix and milk; cook and stir until slightly thickened. Keep warm until ready to serve.

CUT each tenderloin into 12 slices.

FOR each serving: Plate 4 turkey slices; top with 2 Tbsp. Chipotle Gravy.

Kraft Kitchens Tips

Serving Suggestion
Serve with a side of sautéed carrots or mashed potatoes.
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Nutritional Information

Nutrition Information

Total fat
 23 g
Saturated fat
 10 g
 140 mg
 2300 mg
 21 g
Dietary fiber
 1 g
 12 g
 42 g
Vitamin A
 15 %DV
Vitamin C
 30 %DV
 35 %DV
 15 %DV