Let's talk turkey tenderloin. Turkey tenderloins are cut from the inside center of the bird's breast. They are a boneless, skinless, all white meat product that can be served whole, as butterflied fillets or cut into medallions. This makes them easy to cook, serve and incorporate into favorite recipes. In addition to being flexible, turkey tenderloins are also highly nutritious. A 3-ounce serving of turkey has 25 grams of protein, negligible fat and only 116 calories.
Things You'll Need
Nonstick roasting pan
Nonstick cooking spray
Turkey tenderloin fillets (10)
2 tablespoons extra-virgin olive oil
Preheat oven to 400 degrees Fahrenheit.
Spray roasting pan with nonstick cooking spray.
Remove turkey tenderloin fillets from packaging and place in pan.
Brush tenderloin fillets with olive oil on both sides and sprinkle with salt and pepper.
Put tenderloin fillets in preheated oven and bake for 30 minutes.
Remove pan from oven and insert meat thermometer in the thickest part of the tenderloin. The turkey is done when the thermometer registers 170 degrees F.
Marinating turkey tenderloins for 15 minutes before baking helps bring variety to the dinner table. For example, a simple citrus marinade is easy to throw together. Just combine garlic, lemon juice, salt and pepper to 1/4 cup olive oil in a ceramic or plastic bowl. Add tenderloins, cover and let sit for 10 minutes in refrigerator. Remove cover, turn tenderloins and return bowl to refrigerator. Marinate for another 5 minutes, then bake. Time strapped? There are many ready-made marinades available in the grocery store to spice turkey tenderloins up.
Always keep turkey tenderloins refrigerated until ready to cook.
Refrigerate leftovers within 2 hours of cooking to retard bacteria growth.
Use turkey leftovers within 3 days of refrigerating.
If freezing, use turkey leftovers within a month.
- National Turkey Federation; Tenderloins; 2014
- National Turkey Federation; Cooking Small Parts; 2014
- USDA Food Safety and Inspection Service; Let's Talk Turkey-A Consumer Guide to Safely Roasting a Turkey; August 2013
- USDA National Nutrient Database for Standard Reference; Basic Report: 05711, Turkey, retail parts; breast, meat only, cooked, roasted