Are you burnt out on the same old boneless skinless chicken breast? How about trying out some turkey?
Hold up! Before you leave, I’m not talking about the tasteless, bland ground turkey or the dried out bird from the holidays. I’m talking about turkey tenderloins.
Wait, what? The turkey has a tenderloin?!
The tenderloin is the thick cut of meat from between the breasts. Since that muscle doesn’t get much use, it is more tender than the rest of the bird. I find it is similar to chicken in texture, but with more flavor. And just like chicken, it is highly versatile! Pretty much any recipe that you would use chicken in you can sub with turkey tenderloin. Grill, roast, stir fry, breaded, pan fried, stuffed, you get the idea.
The tenderloin is a quick cooking very lean cut of meat. It has 8% more protein than chicken breast and depending on how you prep it, it can be ready to eat in just a few minutes. 3 ounces of cooked turkey tenderloin has only 120 calories, 1 gram of fat and 26 grams of protein.
The biggest (only?) knock on turkey tenderloin is, just like the whole bird, it does dry out if overcooked. So make sure you use a thermometer. You’ll want to cook it till it reads 160, then let it rest for 10 minutes (to finish cooking).
Below is my favorite super quick and easy way to make it. Be prepared to see more recipes incorporating turkey tenderloin in the coming months. I’m envisioning maybe an Asian inspired stir fry and a fall-ish dish with roasted squash, Brussel sprouts, and pomegranates?
Quick and easy Turkey Tenderloin
2 Lbs. Turkey tenderloin
3 Tb Soy sauce (use Tamari if gluten Free)
1 Tb Dijon Mustard
2 tsp Poultry seasoning (or rosemary, sage and thyme)
1/2 tsp Garlic powder
1 tsp Salt
- Preheat broiler to high, and move rack to 4 inches below heat.
- Remove turkey from packaging and blot dry with paper towels. Place on a cooking sheet lined with foil.
- Season meat liberally with salt and garlic powder.
- In a small bowl mix soy sauce, Dijon mustard and herbs.
- Pour half sauce over the turkey. Flip turkey and pour on the rest.
- Insert thermometer in middle of the tenderloin.
- Place in oven and broil for approximately 20 minutes, flipping half way through cooking
- Remove turkey from oven when it reaches 160 and move to cutting board and let rest for 10 mins.