Turkey Tenderloin Recipe (2024)

FAQs

What is the difference between turkey breast and turkey tenderloin? ›

Not quite! The turkey tenderloin is a portion of the turkey breast and it is boneless and skinless. A turkey breast, on the other hand, is usually bone-in, skin-on. We have a great roasted turkey breast recipe if you're looking for one!

Preparation Instructions

Oven: Preheat oven to 325°F. Place in pan and bake 50 to 60 minutes until internal temperature in thickest part of tenderloin reach 165°F when measured with a meat thermometer. Grilling: Preheat grill. Sear 5 to 8 minutes on each side.

Preheat oven to 350°F. Place tenderloins in a shallow baking pan. Bake until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 60-70 minutes. Remove from oven, cover and let rest 5-10 minutes before slicing.

According to USDA Food Safety Guidelines, the internal temp. of turkey tenderloin should reach 165 degrees F. before consuming it. However, I recommend removing your tenderloin from the oven when it reaches 155 degrees F.

The real benefits of turkey tenderloins are the flavor and texture. Although 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 moist and tender. You also save a few calories.

They have great flavor and are tender and juicy.

Preparation Instructions

Oven: Preheat oven to 325°F. Place in pan and bake 50 to 60 minutes until internal temperature in thickest part of tenderloin reach 165°F when measured with a meat thermometer. Grilling: Preheat grill. Sear 5 to 8 minutes on each side.

Great for a quick dinner that's also healthy and easy. Just perfect! I recently tried these amazing extra lean turkey breast tenderloins and was blown away by their taste and quality. These fat-free tenderloins are a perfect addition to a healthy meal without compromising flavor.

To find out if your turkey is done without a thermometer, pierce the mid-thigh muscle with a fork, explains Johnson. "When the juices run clear, and no longer reddish or pink in color, it's a good indication that your turkey is done." In most cases, the deep thigh is the last part of the turkey to be done.

Preheat oven to 350°F. Place tenderloins in a shallow baking pan. Bake until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 60-70 minutes. Remove from oven, cover and let rest 5-10 minutes before slicing.

Is turkey tenderloin supposed to be pink? ›

The color of cooked poultry is not always a sure sign of its safety. Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F.

The color of cooked meat and poultry is not always a sign of its degree of doneness. Only by using a meat thermometer can one accurately determine that a meat has reached a safe temperature. Turkey, fresh pork, ground beef or veal can remain pink even after cooking to temperatures of 160°F. and higher.

For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F) and 45 to 50 minutes for medium (150°F) doneness. For roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare (135°F) and 60 to 70 minutes for medium (150°F).

The safe time limit for refrigerating raw poultry is 1-2 days; 3-4 days if it's cooked. Your turkey may have begun to spoil. Even without spoilage indicators like an off-odor or sticky surface, harmful bacteria may be present.

The boneless breast is the brick house of the bird providing a tender, juicy cut that can be sliced into any size or shape. If you're fancy, pound it thin and roll it up in a roulade.

You might dig into the plentiful pile of turkey breast, which is typically considered the "healthier" choice.

It's basically still breast meat, just really tender and soft breast meat. It cooks fast, and then gets dry, same as breast meat, so you'll want to take that into account. Mainly it's the really soft and almost mealy texture that makes it stand out from ordinary breast meat.

It also tends to be more tender and moist due to the higher fat content. Some people prefer the taste and texture of dark meat because of these qualities. On the other hand, white meat is leaner and has a milder flavor. It is generally considered healthier because it contains less fat and fewer calories than dark meat.