24 Turkey Tenderloin Recipes We're Making for Dinner Tonight (2024)

FAQs

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

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!

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.

Sourced from the boneless, skinless part of the turkey breast, the tenderloin is a thick strip of meat cut from between the turkey's breasts.

Heat a sous vide water bath to 145°F (63°C), or to desired temperature according to chart above and in the notes section. With bag open, slowly lower bagged turkey into water, letting water pressure squeeze air out of bag until just the seal remains above the waterline.

99% Fat Free Turkey Breast Tenderloins

With 28g of protein and 1g of fat per serving, it's a feel-good way to feed your family. Simply season and make a sheet pan dinner or throw them on the grill for an easy meal.

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

Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink. To understand some of the causes of "pinking" or "pinkening" in fresh turkey, it's important to know first what gives meat its natural color.

"When the juices run clear, and no longer reddish or pink in color, it's a good indication that your turkey is done."

Check internal temperature with meat thermometer in thickest part of tenderloin. Cook to internal temperature of 165°F.

Limited Availability and High Demand

This cut is extracted from the tenderloin area of the animal, a relatively small muscle that produces only a small portion of meat per animal. As a result, there is a limited supply of filet mignon available compared to other cuts, which increases its overall value.

How long does turkey tenderloin last in the fridge? ›

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 tenderloin, a boneless, skinless portion of the turkey breast, is one of the most tender parts of a turkey. It's favored by turkey connoisseurs because it can be cooked in so many different ways. The tenderloin is a staple in a variety of cuisines, which is a testament to its versatility.

Knowing how long to cook and the right beef tenderloin temperature is key to any tenderloin recipe. Timings are based on meat removed directly from the refrigerator. 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.

Hold the thermometer still until the numbers stop increasing. If it is not ready, return it to the oven. According to the Department of Agriculture, a turkey must reach 165 degrees F to be safe, but you can take it out of the oven as low as 160 degrees F because the temperature will rise at it rests.

This should be inserted into the turkey at the beginning of the cooking time and remain inserted in the bird while cooking. The temperature indicator will rise slowly as the turkey cooks. An oven-proof thermometer is ideal for the whole turkey and the turkey breast.

The tenderloins are that smaller, finger-like piece of meat hidden below the breasts. They have different muscle striations and should be cooked separately. On a large spring gobbler, they can be the size of a pheasant breast. As you might have guessed, they are the most tender cut on a wild turkey.

1. The turkey breast. It is the best-selling and most prized cut of the whole animal; a lean, very tender meat, suitable for the preparation of thin slices, it can be cooked in cubes, strips and so on and so forth. Important thing; many people think that turkey breast and turkey rump are the same thing but they are not ...

The breast is considered the most prized part of a turkey. It's big and meaty and pairs well with various sides, especially gravy.

Turkey, fresh pork, ground beef or veal can remain pink even after cooking to temperatures of 160°F. and higher. The meat of smoked turkey is always pink. To understand some of the causes of “pinking” or “pinkening” in fresh turkey, it is important to know first what gives meat its natural color.