Herb Crusted Turkey Tenderloin Recipes

HERB-ROASTED TURKEY BREAST

Steps:

• Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
• In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
• Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

HERB CRUSTED TURKEY TENDERLOIN

Steps:

• Preheat oven to 400 degrees F. Coat a shallow baking pan with cooking spray.
• Season the turkey with salt and pepper all over.
• Brush the honey mustard over the turkey, then coat with the zest, rosemary and oregano. (I combine the zest and spices first.).
• Bake in oven until thermometer reads 160 or about 35-40 minutes.
• Let rest about 10 minutes before slicing. Enjoy :).

HERB-CRUSTED TURKEY

Steps:

• Preheat oven to 350°F Lightly coat a baking sheet with cooking spray.
• In a bowl, thoroughly mix the milk and prepared brown mustard. In a separate bowl, mix the panko, herbs and garlic. Dredge each turkey breast first in the milk mixture, then in the crumb mixture to evenly coat.
• Bake turkey 30 minutes in the preheated oven, until the coating is crisp and the internal temperature of the turkey has reached a minimum of 180°F.
• In a bowl, mix the yogurt and whole grain mustard. Season with salt and pepper. Drizzle over the cooked turkey to serve, or use as a dipping sauce.