For a smaller Thanksgiving gathering or an easy weeknight meal, try these spiced turkey tenderloins.
Or, if you’re looking for a delicious weeknight option, consider turkey tenderloins.
What Is a Turkey Tenderloin?
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A turkey tenderloin is a boneless, skinless strip of meat near the turkey breast.
It’s tender and sized just right for a smaller holiday meal.
At about 8 ounces per tenderloin, they’re also great for a weeknight dinner.
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Turkey tenderloins are about the size of chicken breasts and cook similarly.
They’re also readily available at most supermarkets.
Many brands sell tenderloins year-round; others offer them only during the holidays.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
They may also be called turkey fillets, turkey breast loins, or turkey medallions.
Ingredients for Spiced-Rubbed Turkey Tenderloin
This baked turkey tenderloin recipe calls on some heavy-hitting spices and herbs.
It’s a fairly simple recipe, even with the homemade gravy.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
The full recipe for turkey tenderloins is below, but here’s a brief recap.
How long should you cook a turkey tenderloin?
Turkey tenderloins are quick-cooking proteins.
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This should take 15 to 20 minutes, depending on the size of the tenderloin.
To reheat, microwave the turkey, or bake in a 350F until warmed through.
To defrost, move the turkey to the fridge, and let the meat thaw overnight.
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Reheat in the oven or microwave, depending on how you plan to serve it.
Other Turkey Recipes
This isn’t the only great turkey recipe.
Try one of these next:
Ingredients
2(8 oz.
Season turkey tenderloins:
Preheat oven to 325F.
Pat tenderloins dry with paper towels.
Rub mustard evenly over both tenderloins.
Sprinkle mixture evenly over both sides of the tenderloins, pressing lightly to adhere.
Cook turkey tenderloins:
Heat oil in a large ovenproof skillet over medium-high until oil shimmers.
Add tenderloins, and cook until lightly browned, about 2 minutes per side.
Transfer turkey to a cutting board.
Let rest 10 minutes.
Temperature will continue to rise to 165F.
Do not wipe skillet clean.
Make gravy:
While turkey rests, melt butter in the same skillet over medium.
Slowly whisk in stock.
Whisk in remaining 1/2 teaspoon salt.
Remove from heat, and strain gravy through a fine mesh strainer.
Slice turkey, and serve with gravy.
