Turkey Tenderloin Recipe (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.

But the turkey tenderloin — a thick strip of meat cut from between the bird's breasts — turns out to be a convenient, delicious and healthy alternative.

Let the turkey smoke cook until it has reached 165°F in the thickest part. Remove the turkey from the heat and allow it to rest under a loose piece of foil for about 10 minutes. Slice and serve.

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.

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

Another check is to run a long-tined fork into thick muscle; the meat should feel tender and the juice should show no pink tinge.

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

Both chicken and turkey provide healthy protein. Generally, chicken tends to be higher in vitamin B6 and pantothenic acid, and turkey tends to be lower in calories, fat, and sodium while having more zinc, niacin, and vitamin B12.

Is turkey tenderloin white meat? ›

Turkey tenderloin is a part of the turkey breast and is boneless and skinless. A turkey breast usually has a bone inside and skin on. Is turkey tenderloin white or dark meat? Turkey tenderloins are considered white meat and are extremely tender.

Ensure the internal temperature has reached 165°F as measured by a meat thermometer. When the turkey is done, it should have a golden brown surface.

Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes). Remember, your roast will continue to warm after removing it from the oven. Transfer your roast to a carving board and tent loosely with aluminum foil.

The Right Way to Take the Temperature of Your Turkey

The government recommends cooking turkey breast to 165°F (74°C). I prefer my turkey breast at 150°F (66°F), at which point it is far, far juicier (especially if you dry brine it!).

Properly cooked bone-in and boneless breasts can be juicy and flavorful. However, bone-in turkey breasts have a slight advantage. The bone in the breast insulates the nearby meat during cooking, causing it to heat slower and retain moisture.

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.

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 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.