Thanksgiving Turkey Tenderloin | Blackstone Griddles

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing flavor.

Prep turkey tenderloins by removing them from the package and patting them dry with paper towels.

Season the turkey tenderloins on both sides with Blackstone SPG seasoning and chicken griddle seasoning.

Preheat the griddle to about 325-350°F and place the turkey tenderloins on it.

Cover the turkey with a dome to create convection heat.

Add 2 bags of frozen sweet corn to a buttered griddle in an even layer.

Season the corn with salt and black pepper, stirring occasionally to ensure even cooking.

Dice about half a block of cream cheese and add it to the corn, mixing until it starts to warm through.

Pour about 1/4 cup of heavy whipping cream over the corn and cream cheese, mixing well for about 2-3 minutes.

Check the turkey after about 3 minutes for browning, turning it every 2-3 minutes until it reaches an internal temperature of 165°F.

Prepare a slurry by mixing 1/4 cup of heavy whipping cream with 1/4 cup of flour, then pour it over the corn to thicken.

Add about 1/4 cup of Parmesan cheese to the corn and mix until thickened.

Remove the turkey from the griddle and let it rest for about 7 minutes, tented with foil.

Slice the turkey tenderloins and plate them alongside the creamed corn.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens