Turkey Tenderloin Recipe
User Reviews
4.7
39 reviews
Excellent
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Prep Time
35 mins
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Cook Time
35 mins
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Servings
6
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Calories
292 kcal
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Course
Main Course
Turkey Tenderloin Recipe
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Once you make this Turkey Tenderloin Recipe, you'll never go back to making turkey any other way! The turkey tenderloin is the utmost softest, juiciest part of the turkey breast and as a bonus it cooks in less than an hour! It's been such a crowd pleaser and every single guest has fallen in love with it!
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Ingredients
Turkey
- 3 turkey tenderloins Defrosted if frozen to room temperature
Brine
- 5 cups water
- 3 Tablespoons kosher salt
- 2 Tablespoons sugar
- 1/4 cup whole peppercorns
- 4 bay leaves
Turkey Spice
- 2 Tablespoon brown sugar
- 1 Tablespoon garlic powder
- 1 Tablespoons onion flakes
- 2 Tablespoons Italian seasoning
- 1 Tablespoon chive flakes
- 1 Tablespoon paprika
- 1 1/2 teaspoon salt and pepper
Searing and Roasting Turkey recipe
- 3 Tablespoons butter
- 6 garlic cloves
- 1/4 cup orange juice
- 6 sprigs fresh oregano or rosemary or thyme
- 1 1/2 cups stock
- 4 Tablesooons butter
Gravy
- 2 cups milk
- 2 Tablespoons flour
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Notes
- Choose quality turkey tenderloin --I buy mine from Sealand (you can read all about them in this baked Mahi Mahi Post)
- Take the extra 30 minute step to brine the tenderloins--it makes a difference!
- Season with a dry spice blend only--you don't want burnt pieces of garlic in your drippings!
- Pan sear before roasting to have a gorgeous crust!
- Stock is best for roasting the tenderloin, however water, wine, orange juice or a combo may also be used.
- Cover the pan while roasting to ensure the turkey is juicy.
- Use a meat thermometer to find out when the turkey is done--you absolutely don't wanna guess!
- It's best if you let the turkey cool down for 10 minutes before slicing.
- You got to make the gravy int he meantime instead of waiting, and you'll see the drippings are already there waiting for you.
- Cream is optional in the gravy, it adds an extra rich layer of silky-ness!
- Leftovers are great to add over pasta Burrata Pasta, Pasta Primavera, Spaghetti aglio e olio -Olive oil Pasta, Pesto Pasta with Pistachio Pesto are some of my favroite to pair with turkey.
- You can of course go for the sandwich leftover and make Mediterranean Turkey Sandwich.
- No. The turkey tenderloin is a boneless and skinless chunk of the turkey. It occurs between the turkey breast, so it's part of it but not the same.
Genuine Reviews
User Reviews
Overall Rating
4.7
39 reviews
Excellent
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