ROSEMARY HERB CRUSTED TURKEY TENDERLOIN
This rosemary herb crusted turkey tenderloin recipe is simple enough for any home cook to reproduce and feel like a professional cook.
Provided by Chef Kevin Winston
Yield 4
Number Of Ingredients 7
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.
- Bake in oven until thermometer reads 160 or about 35-40 minutes.
- Let rest about 10 minutes before slicing.
Nutrition Facts : ServingSize 1 serving, Calories 228 calories, Fat 10 g, Carbohydrate 0.9 g, Cholesterol 92 mg, Fiber 0.5 g, Protein 31 g, SaturatedFat 3 g, Sodium 342 mg
PEPPERY HERBED TURKEY TENDERLOIN
I won the North Carolina Turkey Cook-Off one year with these full-flavored tenderloins in rich sauce. Marinating the turkey in wine, garlic, rosemary and thyme gives it a fantastic taste. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Pat tenderloins dry; flatten to 3/4-in. thickness. In a small bowl, combine the wine or juice, onions, parsley, 4 teaspoons oil, garlic, rosemary and thyme. Pour 3/4 cup marinade into a large shallow dish; add turkey and turn to coat. Cover and refrigerate for at least 4 hours, turning occasionally. Cover and refrigerate remaining marinade., Drain turkey, discarding marinade. Sprinkle turkey with pepper and 1/2 tsp. salt. In a large nonstick skillet, cook turkey in remaining oil for 5-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm., In a small bowl, combine the cornstarch, broth, reserved marinade and remaining salt until smooth; pour into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Slice turkey; serve with sauce.
Nutrition Facts : Calories 203 calories, Fat 4g fat (0 saturated fat), Cholesterol 60mg cholesterol, Sodium 479mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 38g protein. Diabetic Exchanges
TURKEY TENDERLOIN WITH ROSEMARY
With this recipe, you season and bake a turkey tenderloin, then make a sauce-all in one dish. It's a great entrée to serve when you're in a hurry and even greater when you're the one cleaning up.
Yield Serves 4; 3 ounces turkey per serving
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Lightly spray a large glass baking dish with cooking spray.
- Put the oil, rosemary, lemon juice, lemon pepper, and garlic in the baking dish, stirring to combine. Add the turkey, turning to coat. Tuck the ends under for even cooking.
- Bake for 20 minutes. Turn over and bake for 20 to 25 minutes, or until the turkey registers 160°F on an instant-read thermometer. Transfer the turkey to a cutting board, retaining the liquid in the baking dish and leaving the oven on. Let the turkey stand for 5 minutes to continue cooking (it should reach at least 165°F). Thinly slice diagonally across the grain. Arrange the sliced turkey on a serving plate.
- Meanwhile, pour the broth and wine into the baking dish, scraping to dislodge any browned bits. Stir well. Return the baking dish to the oven for 3 to 4 minutes, or until the broth is heated through. Pour the sauce over the turkey slices.
- Substitute a 1-pound pork tenderloin for the turkey. Roast for 20 to 25 minutes, or until the pork registers 150°F on an instant-read thermometer, or is slightly pink in the very center. Transfer the pork to a cutting board. Let stand for about 10 minutes before slicing. The pork will continue to cook during the standing time, reaching about 160°F.
- Sprigs of rosemary are hardy and will keep for about two weeks in an airtight plastic bag in the refrigerator.
- (Per serving)
- Calories: 162
- Total fat: 4.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.5g
- Cholesterol: 70mg
- Sodium: 58mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugars: 0g
- Protein: 28g
- Calcium: 19mg
- Potassium: 355mg
- 3 lean meat
- (Per serving)
- Calories: 159
- Total fat: 6.0g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 3.5g
- Cholesterol: 74mg
- Sodium: 62mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugars: 0g
- Protein: 24g
- Calcium: 13mg
- Potassium: 475mg
- 3 lean meat
SOUS-VIDE TURKEY BREAST WITH MAPLE AND ROSEMARY
Cooking a turkey breast using sous vide makes for especially tender meat that's never dried out. You'll want to bring the meat to 145 degrees, which leaves it delicately pink, very juicy and perfectly safe because the long, steady heat of the sous vide machine pasteurizes the meat. That said, if you like your turkey slightly firmer and well done - more like a traditional roast bird - cook it to 152 degrees. Lastly, make sure to take the skin off the meat before cooking; the moist environment of the sous-vide bag makes it irreversibly soggy. Fans of crisp, golden skin can bake it separately instead.
Provided by Melissa Clark
Categories poultry, main course
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, simmer maple syrup, butter, rosemary and salt until the butter melts and the maple syrup thickens slightly, about 5 minutes. Let cool.
- Place the turkey in a large bowl and pour the cooled maple mixture over it, turning to coat pieces with syrup. Cover and refrigerate overnight.
- Using a sous-vide machine, heat a large pot or heatproof container of water to 145 degrees. Transfer turkey to a reusable silicone sous-vide bag or resealable plastic bag, laying breasts end-to-end so the thin side of one is against the thick side of the other. Discard marinade. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed.
- Cook until the turkey reaches 145 degrees when checked in the center with a meat thermometer, 2 1/2 to 3 hours. Once the turkey is at 145 degrees, leave it in the bag in the water for an additional 15 minutes to pasteurize it. Serve immediately with crisp turkey skin, if you like, or leave turkey breast in the water at 145 degrees for up to 12 hours total.
ROAST TURKEY WITH ROSEMARY AND LEMON
Flavorful rosemary-lemon oil is great for the turkey-it helps create crispy, golden-brown and an aromatic, earthy flavor. You can also use it to season vegetables before roasting or after steaming, or to dress up a vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 3h
Number Of Ingredients 8
Steps:
- Let turkey sit at room temperature 30 minutes. Preheat oven to 400 degrees, with rack in lower third. In a small saucepan, heat oil, rosemary, garlic, and lemon zest. Bring to a simmer over medium-high and cook until garlic is soft and lemon is slightly shriveled, 1 minute. Remove rosemary-lemon oil from heat and let cool.
- Tuck wing tips underneath body of turkey. Season inside of turkey with salt and pepper. Loosely fill large cavity and neck cavity with stuffing; fold neck skin over opening. Tie legs together with kitchen twine. Brush turkey all over with 1/2 cup rosemary-lemon oil and season with salt and pepper.
- Place onion in a heavy-bottomed roasting pan. Set a roasting rack over onion and place turkey on top. Roast until turkey is golden brown, 45 minutes to 1 hour. Reduce heat to 375 degrees, add 1 cup water to pan, and roast, brushing turkey with remaining rosemary oil every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh reads 165 degrees, 1 1/2 to 2 hours (add some water, if pan becomes dry).
- Transfer turkey to a platter or cutting board and loosely tent with foil; let rest 30 minutes. Reserve pan with drippings for White Wine Gravy. To serve, scoop out stuffing and carve turkey.
Nutrition Facts : Calories 663 g, Fat 33 g, Protein 83 g
TURKEY TENDERLOINS
A simple yet festive main dish. If you're not up to the task of roasting a turkey this dish is for you. Serve with Cranberry Chutney. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L.
Categories Meat and Poultry Recipes Turkey
Yield 4
Number Of Ingredients 4
Steps:
- Place the turkey tenderloins in a sealable plastic bag and set aside.
- In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
- Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 2 g, Cholesterol 79.4 mg, Fat 3.1 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 0.9 g, Sodium 824.9 mg, Sugar 0.2 g
GRILLED TURKEY TENDERLOINS WITH ROSEMARY
Make and share this Grilled Turkey Tenderloins With Rosemary recipe from Food.com.
Provided by gailanng
Categories Turkey Breasts
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the first 9 ingredients in a resealable plastic bag.
- Add the turkey tenderloins to the marinade, seal the bag, and shake to mix. Marinate the turkey for at least 1 hour.
- Remove the turkey from the marinade and place it on the grill over medium heat. Grill for 5 minutes; then turn to grill the other side an additional 3-5 minutes.
- Brush the turkey with the marinade during grilling. Note: I would boil the marinade for about 5 minutes and allow to cool prior to brushing.
- Remove from the grill and serve immediately.
Nutrition Facts : Calories 134.2, Fat 10.3, SaturatedFat 1.4, Sodium 295, Carbohydrate 11, Fiber 0.8, Sugar 8.7, Protein 0.6
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