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How can I cook moist turkey tenderloin?

I'm aiming for a comfort food meal, suggestions on cooking the turkey tenderloin I have in my fridge?

asked by ginampen over 4 years ago

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6 answers 3725 views
926ee962 060e 44e6 a1d9 878262f34bf8  image
added over 4 years ago

http://food52.com/recipes..., shredded turkey in black bean chili with cornbread (its cold here today), pho, or saag turkey?

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516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 4 years ago

Consider papillote, or poaching.

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F91e24fe 9edf 4e15 ba6b 76906fc5f610  pasta fresca
added over 4 years ago

From our recipe book
TURKEY BREAST STUFFED WITH GRAPES AND HERBS

1 turkey breast
4 cloves garlic
3 rosemary branches
8 sage leaves
1 cup white wine
3 cups of milk or broth
8 grapes
olive oil
salt pepper

There are two herbs chopping.
Inside -Garlic, sage and little rosemary, salt and pepper.
Sauce -Garlic and rosemary.

Peel the grapes and cut in halves, take the seeds out and keep enough halves of grapes to pave a good part of the turkey.
Open the turkey breast and pound to have a flat surface. Cover the inside with the previously chopped herbs, add the grapes and roll closed. Tie the roll closed with kitchen string.

Heat the oil in a pan and place the turkey roll in the pan. Brown on all sides for 10 minutes.
Remove the oil used for browning, clean the pan with a paper or cloth. Add new olive oil.
When again at temperature add white wine. When the wine has evaporated, add the broth to cover half of the turkey and cook on a low flame for 25 minutes depending on the size of the turkey, add more broth if evaporates. Use hot broth not cold.
Add the milk to cover half of the turkey and let evaporate. Here check if the milk not sticking to the pan. Add the sauce herbs salt and pepper (but taste before as you don't want too much salt) when milk almost all evaporated, and cook another 5 minutes.

Cut in slices and serve the sauce on the slices

(www.cooking-class-authentic...)

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0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 4 years ago

Slice it and stuff with a bit of bread crumb, sage, finely chopped apples, and celrey. Season with salt on the inside.
Wrap with bacon slices and tie it up. Sear it off to start the crisp. Finish in a oven at about 325 for 20 mins. (or until temp reaches 140...let it rest..and slice and serve with a gravy, mashed potatoes, a veggie and green salad.

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0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 4 years ago

Slice it and stuff with a bit of bread crumb, sage, finely chopped apples, and celrey. Season with salt on the inside.
Wrap with bacon slices and tie it up. Sear it off to start the crisp. Finish in a oven at about 325 for 20 mins. (or until temp reaches 140...let it rest..and slice and serve with a gravy, mashed potatoes, a veggie and green salad.

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Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

Inject it with a brine that is 2 parts water to 1 part salt (you will need the tool for that but it's cheap) Inject a small amount of brine into the meatiest part. It will keep the interior moist as opposed to dried out and boring.

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