Turkey Tenderloin Recipe
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!
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
Instructions
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The first step is to brine the turkey tenderloin, this can be for as little as 30 minutes and up to 12 hours.
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Mix the brine ingredients and pour over the turkey tenderloin.
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After 30 minutes, remove the turkey tenderloin from the brine and pat them dry. You need to make sure you dry them as best as you can so that the seasoning would stick to the meat.
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Mix all the seasoning ingredients in a bowl.
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Sprinkle the seasoning evenly over the both sides of the turkey tenderloins, Be generous with the seasoning.
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Preheat the oven to 375 dgereesF
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Preheat the butter in a heavy oven safe skillet (preferable), or a regular skillet and later transfer to an oven dish.
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Sear the turkey for 8-10 minutes on one side until golden, and then flip to cook for another 7 minutes.
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Once seared on both sides, add in some garlic.
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Add the orange juice, and herbs.
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Now pour the stock and dab the butter all around the pan.
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Cover the pan with foil and roast in the oven for 25-35 minutes depending on the thickness of your turkey tenderloins until an oven thermometer reads 170 degrees F in the thickest part of the tenderloin.
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If you're transferring to an oven dish, follow exactly the same step by removing the turkey from the skillet and add it to an oven safe dish. Add on the garlic, orange juice, herbs, butter and stock, cover the pan and roast.
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When done, place the turkey on a cutting board and cover with foil while you make the gravy.
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Mix the milk and flour in a jar and pour over the skillet drippings and sauce (if using an oven safe dish, transfer all ingredients back to the same searing skillet you used at first).
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Bring to a boil and use a potato masher to mash up all ingredients together. Cook the gravy for 15 minutes simmering on low heat.
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Strain the gravy into a bowl.
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Pour the gravy over the turkey and enjoy!
Recipe Video
Recipe Notes
Turkey Tenderloin Recipe Tips
- 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.
Are turkey tenderloins the same as turkey breast?
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.