TURKEY TENDERS RECIPES RECIPES

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BEST TURKEY TENDERLOIN RECIPE - HOW TO MAKE TURKEY TENDERLOIN



Best Turkey Tenderloin Recipe - How To Make Turkey Tenderloin image

This turkey tenderloin recipe is a healthy, easy way to make a low-fuss turkey for Thanksgiving.

Provided by Kat Boytsova

Categories     gluten-free    nut-free    Christmas    dinner party    Thanksgiving    poultry

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 - 6 serving(s)

Number Of Ingredients 10

2 tsp. garlic powder
2 tsp. packed light brown sugar
2 tsp. paprika
1 tsp. dill seed, lightly crushed (optional)
1 tsp. whole coriander seeds, lightly crushed, or 1 1/4 tsp. ground coriander
1/2 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
2 turkey breast tenderloins (1 1/2 to 2 lb. total)
1 tbsp. vegetable oil

Steps:

  • In a medium bowl, combine garlic powder, brown sugar, paprika, dill seed, if using, coriander seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper. Pat turkey dry with paper towels and transfer to bowl with spice mixture. Press spices into meat until well coated. Cover and refrigerate at least 2 hours or up to overnight.
  • Preheat oven to 325º. In a large cast-iron or heatproof skillet over medium-high heat, heat oil. Cook turkey, turning occasionally, until a golden crust forms on all sides, about 2 minutes per side.
  • Transfer skillet to oven and bake turkey until an instant-read thermometer inserted into thickest part registers 155°, 25 to 30 minutes. Let rest 15 minutes before slicing.

ITALIAN TURKEY TENDERS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Italian Turkey Tenders Recipe: How to Make It - Taste of Home image

Flavorful and crispy, this healthier version of a kids’ favorite should delight the whole family. Seasoned bread crumbs or ranch dressing would make tasty variations. —Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 13

1 large egg, beaten
1/2 cup fat-free Italian salad dressing
1/2 cup all-purpose flour
1-1/4 cups dry bread crumbs
1 teaspoon dried parsley flakes
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
2 pounds boneless skinless turkey breast half, cut into 1-inch strips
Cooking spray

Steps:

  • In a shallow bowl, whisk egg and salad dressing. Place flour in another shallow bowl. In a third shallow bowl, combine bread crumbs and seasonings. Coat turkey with flour, then dip in egg mixture and coat with bread crumb mixture., Place on baking sheets coated with cooking spray. Spritz turkey with cooking spray. Bake at 375° until no longer pink, 20-25 minutes, turning once.

Nutrition Facts : Calories 309 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 117mg cholesterol, SodiumContent 674mg sodium, CarbohydrateContent 22g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 40g protein.

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ITALIAN TURKEY TENDERS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Flavorful and crispy, this healthier version of a kids’ favorite should delight the whole family. Seasoned bread crumbs or ranch dressing would make tasty variations. —Mary Shivers, Ada, Oklahoma
From tasteofhome.com
Reviews 4.5
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 309 calories per serving
  • In a shallow bowl, whisk egg and salad dressing. Place flour in another shallow bowl. In a third shallow bowl, combine bread crumbs and seasonings. Coat turkey with flour, then dip in egg mixture and coat with bread crumb mixture., Place on baking sheets coated with cooking spray. Spritz turkey with cooking spray. Bake at 375° until no longer pink, 20-25 minutes, turning once.
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ALWAYS-TENDER ROASTED TURKEY RECIPE: HOW TO MAKE IT - TASTE …
For years I prepared my Thanksgiving turkey only to have it turn out dry. That's when I decided to give this recipe a try. Baking the bird in an oven bag keeps it moist and tender—and there's no basting involved. —Shirley Bedzis, San Diego, California
From tasteofhome.com
Reviews 5
Total Time 03 hours 30 minutes
Category Dinner
Calories 512 calories per serving
  • In a small bowl, combine butter and garlic. Pat turkey dry. Carefully loosen skin of turkey; rub butter mixture under the skin. Sprinkle salt and pepper over skin of turkey and inside cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan; add celery and onions. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Let stand for 15 minutes before carving. Skim fat and thicken drippings if desired., If preparing turkey the day before, pour drippings into a measuring cup; skim fat. Arrange slices in an ungreased shallow roasting pan; pour drippings over turkey. Cool completely. Cover and refrigerate overnight., The next day, bake at 350° for 45-65 minutes or until heated through.
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ALWAYS-TENDER ROASTED TURKEY RECIPE: HOW TO MAKE IT - TASTE …
For years I prepared my Thanksgiving turkey only to have it turn out dry. That's when I decided to give this recipe a try. Baking the bird in an oven bag keeps it moist and tender—and there's no basting involved. —Shirley Bedzis, San Diego, California
From tasteofhome.com
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Total Time 03 hours 30 minutes
Category Dinner
Calories 512 calories per serving
  • In a small bowl, combine butter and garlic. Pat turkey dry. Carefully loosen skin of turkey; rub butter mixture under the skin. Sprinkle salt and pepper over skin of turkey and inside cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan; add celery and onions. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Let stand for 15 minutes before carving. Skim fat and thicken drippings if desired., If preparing turkey the day before, pour drippings into a measuring cup; skim fat. Arrange slices in an ungreased shallow roasting pan; pour drippings over turkey. Cool completely. Cover and refrigerate overnight., The next day, bake at 350° for 45-65 minutes or until heated through.
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Classic flavors come together quickly tonight with this family-pleasing roasted turkey and gravy. And you won't have to prepare a veggie side dish, because it's all cooked together. Simple & Delicious Test Kitchen
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Total Time 50 minutes
Category Dinner
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  • Preheat oven to 425°. In a small bowl, mix the first six ingredients. Combine 2 teaspoons of the seasoning mixture with butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, 15 minutes., Meanwhile, rub oil over turkey; sprinkle with remaining seasoning mixture. Move vegetables to edges of pan; place turkey in the center. Bake, uncovered, 20-25 minutes or until a thermometer inserted in turkey reads 165° and vegetables are tender., Save half of turkey for Buffalo Turkey with Linguine (recipe also in Recipe Finder) or save for another use. Remove remaining turkey and vegetables to a serving platter and keep warm., Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and vegetables.
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PLEASE READ this regarding TEMP & TIME! There is no "right" temperature. If you roast it at 250°F it will just take longer to cook than at 325°F. (Just like picking High or Low on a crock-pot) I cannot tell you exactly how long it will take. It depends on what type of oven you have & how warm/cold your turkey is when you put it in the oven. You HAVE to use an instant read thermometer to know when it is cooked. (I roast my 18-20 lbs. fresh turkey at 250°F. It took about 4 hours to reach the correct temperature in my old convection oven. It took 5 hours in my new one.) Because of the mayo, the skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter & broth, you will not have enough pan drippings to make gravy. I've also added 1/2 cup of beer or wine to the mixture before & it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey.
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