Are you having a small(ish) Thanksgiving this year? Or people over who claim "I just don't like turkey!"? What about guests that will only eat white meat? Or picky children who refuse their plate if a piece of dark meat touched something on it? If you answered "yes" to any of the preceding questions, turkey tenderloins might be for you! Turkey tenderloin is soooooo moist and flavorful, and you won't have near the leftovers you would cooking a whole turkey. Plus, everybody loves that breast meat, right? You might even win over that person who doesn't like turkey! 😁
I'd never tried cooking them before until I saw organic turkey tenderloins on close-out at the grocery store. I couldn't resist trying something new!
One of the hubby's favorite dinners is roasted chicken with potatoes and carrots. I decided to take a traditional approach with these tenderloins, and cook something similar. Let me tell you- everything that works with roasted chicken, works with roasted turkey. Turkey? Good. Potatoes? Good. Carrots? Goooooooood.
That was a "Friends" reference for those not in the know 😂
Part of the trick to guaranteeing a nice, moist piece of turkey?
BRINE THOSE TENDERLOINS!
A brine is a salty liquid that is saturated into the meat. I brined mine in a combination of buttermilk, minced garlic, lots of salt, and a smattering of pepper. I let mine sit for 24 hours to allow that buttermilk mixture to really permeate the tenderloins.
After the tenderloins have soaked up that salty mixture, it's time to get them in the pan. I placed the tenderloins in a large pan, and scattered baby carrots and chopped potatoes around the turkey. Next, I mixed up a chicken broth/wine/apple cider vinegar mixture to cook everything in.
By the way, I love one pan meals. No muss, no fuss. Hardly any cleanup. A true win in the cooking world.
Anyhoo, by the time everything is done roasting, it's soaked up all that wonderful broth mixture. You are left with a perfectly seasoned and delicious dinner.
Since it was just the hubby and I, I had plenty of leftover turkey for sandwiches. Because this turkey is the bomb.com for sandwiches. True story 😁
And speaking of turkey sandwiches- now that I'm getting around to posting this turkey recipe, I have an amazing sandwich recipe to publish next. Stay tuned!
I hope everyone is having a great week! Happy Wednesday!
Recipe adapted from: Food Network
Ingredients (serves 4):
4 cups buttermilk
2 tbsp minced garlic
1 tbsp kosher salt
1/2 tsp black pepper
2 (1 1/2 lbs) turkey tenderloins
1 tbsp olive oil
2 lbs yellow or red potatoes, chopped into wedges
1 cup baby carrots
salt and pepper
1 cup dry white wine
1 cup chicken broth
2 tbsp apple cider vinegar
2 tbsp fresh thyme leaves
1. In a large Tupperware or ziplock bag, combine buttermilk, garlic, salt, and black pepper. Take a fork and pierce the tenderloins all over. Place tenderloins in buttermilk mixture and chill in the fridge for 24 hours. 1 hour before cooking, remove tenderloins from fridge and allow to come to room temperature on the counter.
2. Preheat oven to 400º.
3. Remove tenderloins from buttermilk mixture. Discard buttermilk mixture. Spread olive oil in a large roasting pan and place tenderloins in pan. Spread carrots and potatoes around tenderloins. Season everything with salt and pepper.
4. In a small bowl, combine wine, broth, vinegar, and thyme leaves. Stir to combine. Pour mixture over roasting pan. Place pan in oven and bake for 40 minutes, basting every 15 minutes or so. Tenderloins are done when a meat thermometer inserted reads 160º. Allow tenderloins to rest of 10 minutes. Slice tenderloin into thick slices and serve with potatoes and carrots.
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