This recipe shows how you can transform an economical cut of turkey into something extraordinary. It starts with a brine to infuse flavor and tenderize the meat, followed by a savory marinade. The tenderloin emerges from the oven in a rich sauce with a deep golden crust, incredibly moist and packed with delicious flavor! And if there are any leftovers, they can be repurposed in our fantastic Turkey and Ham Pie.
Buying Guide
Turkey tenderloin, a boneless, skinless cut from beneath the breast along the turkey’s backbone, offers tenderness and flavor. Follow the tips below as a buying guide. Kosher Salt: Regular table salt can be used as a substitute for kosher salt, but be sure to adjust the quantity by half, as table salt is saltier than kosher salt. Peppercorns: Any variety suffices; use half the ground pepper if whole unavailable. Brown Sugar: Both light/dark sugars work; granulated sugar or honey can be alternatives. Dijon Mustard: Choose your preferred brand; yellow mustard alters flavor slightly. Honey: Any kind works; vegan options include maple syrup or agave nectar. Soy Sauce: Low-sodium option recommended; Tamari or coconut aminos are gluten-free. Lemon Juice: Fresh best; adjust bottled juice to taste. Garlic: Fresh cloves preferred; garlic powder, 1/4 teaspoon per clove, is a substitute. Black Pepper: Freshly ground preferred; adjust pre-ground amount, potentially stronger. Fresh Herbs: Rosemary and thyme from the produce section add aroma and flavor. You can typically find turkey tenderloin fresh or frozen at your local grocery store. Fresh tenderloin is ideal if you plan to cook it soon, while frozen can be stored longer. Ensure frozen tenderloin is sealed correctly and has no signs of freezer burn.Look for turkey tenderloin that has a pinkish color with little to no discoloration. It should appear moist and without any off odors, indicating freshness.
Step By Step Instructions
In a large mixing bowl, dissolve ¼ cup of kosher salt, 1 teaspoon of baking soda, and ¼ cup of brown sugar in 4 cups of room-temperature water. Then stir in 1 tablespoon of peppercorns. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator. Fully submerge 1½ lbs of turkey tenderloin in the brine solution, then refrigerate it for at least 1 hour. Remove the tenderloin from the brine, rinse with cool water, and pat it dry. Preheat the oven to 375°F (190°C) and lightly grease a baking dish. In a small bowl, add 2 tablespoons of Dijon mustard, 2 tablespoons of honey, 1 tablespoon of soy sauce, 2 tablespoons of lemon juice, 2 cloves of minced garlic, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Whisk to combine, and place the turkey tenderloin in the prepared baking dish and pour the sauce over it, turning to coat well. Sprinkle 2 teaspoons each of fresh rosemary and thyme over the turkey and sauce. Bake the dish for 35 to 40 minutes, or until the internal temperature reaches 160°F (71°C). Allow the turkey to rest for 10 minutes before proceeding to slice and serve it. To elevate your meal with freshness and nutrition, roasted broccoli or Brussels Sprouts infuse vibrant color and flavor. Whether you prefer one or a combination of both, these options are guaranteed to please your palate!
