Top Rated Turkey Tenderloin Recipes
Turkey, while delicious once cooked, needs a little love beforehand. Give your turkey tenderloins a delicious rub of honey, lemon, and spices.
Have turkey tenderloins for dinner any night o f the week is sort of like getting to enjoy Thanksgiving whenever you feel like it. This poultry main dish is easy to work with and always soaks up a lot of flavor- so make sure you're seasoning appropriately. While it doesn't take as long as a regular Thanksgiving turkey, it isn't quite as fast as other pultry, so be sure to allow for some time to cook.
If you want a holiday recipe without the fuss then this is the perfect recipe. Make a turkey tenderloin sandwich with cranberry sauce and cheese.
In the mood for a holiday meal, but can't wait until the big day? Try making turkey tenderloins for dinner. This roasted turkey tenderloin recipe takes one third of the time of a big Thanksgiving or Christmas turkey, but promises to have all of the flavors. This savory dish is all you need for a mini holiday dinner. Guy Fieri's Bacon-Roasted Turkey recipe.For our 101 best Thanksgiving recipes click here.
Turkey tenderloin is a great recipe to make during busy weeknights because you can just throw it in the oven and let it cook. It’s best to marinate the tenderloin beforehand to impart flavor — this recipe calls for soy sauce and mustard.
For thoe who love Thanksgiving, turkey is a welcomed dinner any day of the week. But who wants the hassle of having to cook an entire turkey? Turkey tenderloins are the perfect solution for your Thanksgiving cravings. Smother them in this savory lemon, basil marinade for a super flavorful dish.
This rosemary herb crusted turkey tenderloin recipe is simple enough for any home cook to reproduce and feel like a professional cook.
Start With Turkey Tenderloins
Turkey tenderloins are a boneless and skinless part of the turkey breast. Since that area of the turkey is not exercised frequently, turkey tenderloin can be a very tender cut of meat. They are sold separately in many supermarkets. The tenderloin will cook quickly and because they are low in fat, they can dry out quickly with just a little overcooking. These quick and easy turkey tenderloin recipes prevent that by coating the tenderloins in crumbs, marinating them in sweet and savory ingredients, and cooking them by roasting, grilling, and sauteing.
If you are hosting a small holiday dinner, turkey tenderloin can provide enough meat for a few people without all the hassle and fanfare of cooking a whole turkey. Turkey tenderloin is also a healthy and tasty protein to add to your dinner rotation throughout the year.
Remove the plain, fresh turkey breast tenderloin from its package. One package contains up to three strips of meat. Rinse the tenderloin carefully with cold water, taking care not to cross-contaminate anything with the splatter, as any packaged raw turkey product may contain bacterial contaminants.
Brush each turkey tenderloin generously with olive oil and then season to taste with salt and ground black pepper. The olive oil helps the seasonings adhere to the tenderloin and gives it a crisp, brown coating while cooking.
Use different types of seasonings and liquids to spice up your turkey. Try rosemary, garlic, lemon pepper or sliced shallots or substitute dry white cooking wine or barbecue sauce for the chicken broth.
Turkey Tenderloin Recipe
You can prep and cook this recipe so easily. Start by spraying a baking dish with cooking spray. I prefer coconut oil cooking spray.
Next, melt the butter in a microwave-safe dish for 10-15 seconds.
Place the tenderloins in the baking dish and pour the butter over the top. Use a pair of tongs to turn the turkey tenderloins over a couple of times in the butter being sure to coat both sides well.
Sprinkle each tenderloin with salt, pepper, and garlic powder. Set a sprig of rosemary on top. You don’t want to chop the rosemary, you just are placing it on top and this aromatic herb will season the meat while it cooks.
There are many ways to serve this dish, from pasta to mashed potatoes and from rice to sauteed vegetables, I chose to serve them with a vegetable stew and it was delicious.
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Small Holiday Meals
Doesn&rsquot that look delicious? This meal is so simple that it would be perfectly suitable to enjoy a taste of the holidays any time of the year.
What are your favorite holiday sides? I have a lot of them but I must cut back on my menu this year. I&rsquoll invite my mother and father over for dinner so it will be a small party.
With a turkey dinner there must be dressing, even if I make a smaller version of it. That&rsquos the law in the South. All joking aside I&rsquom thinking that we&rsquoll have the cornbread dressing, macaroni and cheese, green beans and potato salad. There will be plenty of deviled eggs too.
My people seem to be crazy about deviled eggs and I have to make a lot of them. It&rsquos some sort of deviled egg addiction gene going on.
Any Day Can Be Turkey Day!
Here’s the thing: I was hungry for turkey and stuffing so I made some. It was a random Sunday afternoon and I just went for it and I will not apologize.
Sounds kind of dramatic but I can assure you it was not – but what WAS dramatic was the best baked turkey recipe ever!
It didn’t take me any thawing time, brine time, paranoia about a big bird leaving salmonella on my countertops, and I didn’t have to stick my hand into some cavity to pull out some other *bleh* parts.
The best part about it all: it was fast, it was easy, and it was delicious. I guess that’s three things but I think you get me.
Slow Cooker Turkey Breast
Yield: 8-10 servings
prep time: 20 minutes
cook time: 4 hours 10 minutes
total time: 4 hours 30 minutes
Moist, tender, perfectly seasoned crockpot turkey. No oven space needed! Includes the best turkey gravy using the drippings!
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 3/4 teaspoon poultry seasoning
- 3/4 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 1 large onion, sliced
- 2 celery ribs, cut into thirds
- 3/4 cup chicken stock
- 1/4 cup dry white wine
- 2 (1 1/2 to 2 pound) boneless, skin-on turkey breast halves
- 8 tablespoons unsalted butter, at room temperature and divided
- 3 tablespoons all purpose flour
- In a small bowl, combine paprika, thyme, poultry seasoning, onion powder, 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
- Place onion and celery into a 6 or 8-qt oval slow cooker add chicken stock and wine.
- Using your fingers, carefully loosen the skin from the breast meat, spreading 4 tablespoons butter under the skin. Secure skin over the butter with wooden picks brush skin with 1 tablespoon melted butter and season with paprika mixture.
- Place turkey, breast side up, on top of the vegetables. Cover and cook on low heat for 3-4 hours, reaching an internal temperature of 165 degrees F. Remove turkey from the slow cooker let rest 10-15 minutes.
- Strain slow cooker drippings through a fine-mesh sieve discard solids.
- Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in pan drippings. Bring to a boil reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
- Serve turkey immediately with gravy.
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2 pound turkey breast tenderloins
• 1/4 cup olive oil
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup teriyaki sauce
• 1 t. hot sauce such as Tabasco
• 1 T. maple syrup
• 2 tablespoons red wine vinegar
• 2 T. Worchestershire sauce
• 1 tablespoon spicy brown or Dijon mustard
• 3 garlic cloves, minced
• ½ cup wine, beer or cola
• Grill or Steak Seasoning (enough to sprinkle both sides of tenderloins)
Sprinkle all sides of turkey will steak or grill seasoning. (Or salt and pepper.) In a 2-cup measuring cup or bowl with pourable “spout” – whisk all the ingredients for marinade. Pour 2/3 cup into a Ziplock bag add turkey. Seal bag and turn to coat refrigerate for 4 hours to overnight, turning at least once more during that time. Cover and refrigerate remaining marinade.
When ready to cook, discard marinade that is in the bag with the tenderloins, then proceed to cook using one of the following methods.
Outdoor Grill: Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for about 7-9 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.
Alternative Indoor Method: Use a nonstick grill pan that has been generously coated with olive oil and grill tenderloins on both sides until dark golden brown grill marks appear.
Put in a preheated 350 degree oven and cook about 10 more minutes or until internal temp reaches 170 degrees. Remove from oven, immediately cover with foil to let juices redistribute before slicing. Heat reserved marinade to boiling in a small sauce pan and drizzle over the tenderloins.
Turkey Tenderloin — Off the Beaten Aisle
If you think you’ve done nearly everything a cook can with boneless, skinless chicken breasts, it might be time to talk turkey.
Other than the big bird at Thanksgiving and ground turkey when they’re craving a healthier burger, most people overlook turkey.
Fair enough. Ground turkey can be dry and tasteless. And who has time to roast a bird (or even a massive breast) most nights of the week?
But the turkey tenderloin — a thick strip of meat cut from between the bird’s breasts — turns out to be a convenient, delicious and healthy alternative.
Because the tenderloin doesn’t get much of a workout when the bird is alive, the meat is particularly tender.
And like chicken breasts, it is incredibly versatile, taking well to the grill, skillet or oven and working well with any flavor or marinade.
The tenderloins — which average anywhere between eight ounces and one pound — also are agreeable to a variety of cuts. Slice them crosswise into medallions, lengthwise into tenders for breading and baking, or into chunks for stir-fry.
Because of their size, tenderloins also take well to being stuffed. Use a paring to knife to cut a slit along one side of the meat (without cutting all the way through). This creates a pocket, which can be filled with a blend of ricotta cheese, egg, herbs and chopped greens.
The real benefits of turkey tenderloins are the flavor and texture. Though they resemble chicken breasts and can be used in just about any recipe that calls for them, the flavor is more robust and the texture more tender and moist.
You also save a few calories. A four-ounce serving of turkey tenderloin has 130 calories and 0.5 grams of fat. The same serving of boneless, skinless chicken breast has 144 calories and nearly six grams of fat.
Banish all notions of dried-out ground turkey burgers. This technique produces truly moist burgers. In fact, when you form the patties, they will be very moist and messy. Once they hit the grill, they will hold together fine.