Turkey Tenderloin Recipes

MELT IN YOUR MOUTH TURKEY TENDERLOINS

Steps:

• Preheat your oven 400°F.
• Spray baking dish with cooking spray. Place turkey tenderloins in baking dish.
• Coat the turkey tenderloin completely in butter on both sides. The turkey will absorb the oils from the butter while cooking and you want your tenderloin to be moist. So, don't be shy with coating the turkey breasts well.
• Sprinkle both sides with salt, pepper and garlic powder.
• Place rosemary on top of each turkey tenderloin. Roast for about 45 minutes or until a cooking thermometer registers 161°F. Allow the turkey breast tenderloins to rest for 10-15 minutes before slicing and serving.

BAKED TURKEY TENDERLOIN

Steps:

• In an 8x8 glass dish (or something similarly sized) lay a large piece of foil (large enough to wrap the veggies and meat.)
• Place the vegetables on top of the foil, followed by the turkey loin. Rub the seasoning (I use Tony's) on top of the meat. Lay the butter on top.
• Wrap the packet completely with the foil. Use an additional piece of foil, and wrap it again. Try to get both seams on top.
• Bake in a 350*F oven for an hour and 20 minutes, or until the meat reaches 160* and the vegetables are tender. I just stick a thermometer through the foil to keep the moisture inches Let it rest for 10 minutes or so before serving.

ROASTED TURKEY TENDERLOINS

Steps:

• Heat oven to 400 degrees F.
• Coat a large baking dish with the oil. Salt and pepper the turkey tender and place in a large baking dish. In a seperate bowl mix wine, broth, and seasionings together and pour over tenderloins.
• Cover in foil and allow to cook for 35 to 40 minutes or at least until the turkey tenderloin reaches 160 degrees F.

ROASTED TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BROTH

Steps:

• Preheat oven to 400 degrees F.
• Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan.
• In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey.
• Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top. Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals.

HERB CRUSTED TURKEY TENDERLOIN

Steps:

• Preheat oven to 400 degrees F. Coat a shallow baking pan with cooking spray.
• Season the turkey with salt and pepper all over.
• Brush the honey mustard over the turkey, then coat with the zest, rosemary and oregano. (I combine the zest and spices first.).
• Bake in oven until thermometer reads 160 or about 35-40 minutes.
• Let rest about 10 minutes before slicing. Enjoy :).

TURKEY TENDERLOIN WITH ROASTED VEGETABLES AND GRAVY

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
• Add cubed potatoes and carrots to a bowl along with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried thyme. Toss to coat. Pour onto one third of your prepared baking sheet and spread into an even layer.
• Season turkey tenderloin on all sides with poultry seasoning and 1/2 teaspoon of salt. Place onto prepared baking sheet with potatoes, leaving space to add green beans in a later step.
• In a bowl, add green beans, 1 tablespoon of olive oil, 1/4 teaspoon salt, 1/4 teaspoon of pepper, and minced garlic. Toss to coat and set aside (do not add to sheet pan yet).
• Bake turkey, potatoes, and carrots for 20 minutes. Remove sheet pan from oven and add green beans. Return to oven and bake for an additional 15 minutes, or until turkey tenderloin is cooked through to 165 degrees Fahrenheit (I recommend using a meat thermometer for best accuracy).
• Remove from oven. Allow turkey to rest for 5 minutes before slicing and serving.
• In a pan over medium heat, melt butter. Add minced onion and cook until softened and lightly browned. Add garlic and cook an additional 30 seconds.
• Add flour and stir to coat onions and garlic. Cook for one minute.
• Slowly add broth to pan, whisking continuously. Add poultry seasoning and whisk to incorporate. Cook for 3-4 minutes or until desired thickness is achieved, while whisking continuously.
• Remove pan from heat. Season with salt to taste.

TURKEY TENDERLOIN

Steps:

• Make the marinade by combinging all of the ingredients in a small bowl.
• Put the turkey in a sealable container. Pour the marinade over the turkey tenderloin. Place the container in the refrigerator for 30 minutes or up to 24 hours.
• Preheat the oven to 350 degrees. Spray a baking dish with cooking spray. Take the turkey out of the marinade and place in the baking dish, discarding the rest of the marinade.
• Bake uncovered for 45 to 50 minutes or until the turkey registers 165 degrees. We highly recommend checking the temperature at 40 minutes as this recipe can quickly go from undercooked to over done.

TURKEY TENDERLOINS

Steps:

• Place the turkey tenderloins in a sealable plastic bag and set aside.
• In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
• Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.