Category: Turkey
The Ultimate Roast Turkey
Meaty Pasta Bake
Grilled Turkey Tenderloins
Turkey tenderloins are basically the chicken tender of a turkey breast
It is a strip of meat that is cut away from the breast that doesn’t get that much of a workout and remains very tender
Besides being tender they also work real well with a marinade (which means tasty!)
They are sometimes tricky to find in the meat section of your local supermarket so be sure to ask the butcher about them as they are really quite delicious
So let’s get started with the marinade
We will need 1/4 cup of balsamic vinegar, 1/8 cup of olive oil, 2 tablespoons of honey, 1 tablespoon of dijon mustard, 2 grated garlic cloves, 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder, 2 fresh sprigs of oregano and 1 fresh sprig of rosemary
Remove the rosemary and oregano leaves from the stems (discard stems) and give the leaves a rough chop
Combine all of the ingredients in a bowl
Whisk and set aside
Next, we have 2 turkey breast tenderloins which are roughly 1.5 pounds together
These were very well trimmed but if you have any excess fat or sinews then go ahead and remove them and discard
Add the turkey to a large resealable baggie one tenderloin at a time
Add half the marinade
Add in the other tenderloin and the rest of the marinade
Force the air out of the bag and seal
Squish the turkey and marinade around to ensure maximum coverage
Refrigerate at least 2 hours or overnight (even better)
Remove the tenderloins from the baggie and allow the turkey to come up to room temperature
Heat your grill to 400 F
I’m cooking over direct heat but not at a super hi temp so I have my 3 burners set to MLM which is Medium, Low, Medium
Place the turkey in the middle over the low heat
Cook for 4-5 minutes then turn (not flip)
Cook another 4-5 minutes then flip
Cook 4 minutes then turn and cook another 4 minutes or until a thermometer inserted into the thickest part registers 170 F
Remove to a cutting board and allow to rest at least 10 minutes before slicing
Once rested, slice thinly
Dig in!
We know you won’t be disappointed!!!
Enjoy!!!
Simply Sundays! ~ Grilled Turkey Tenderloins
Ingredients
2 turkey tenderloins (around 1.5 pounds together)
1/4 cup of balsamic vinegar
1/8 cup of olive oil
2 tablespoons of honey
1 tablespoon of dijon mustard
2 grated garlic cloves
1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder
2 sprigs of fresh oregano
1 sprig of fresh rosemary
Directions
In a bowl whisk together 1/4 cup of balsamic vinegar, 1/8 cup of olive oil, 2 tablespoons of honey, 1 tablespoon of dijon mustard, 2 grated garlic cloves, 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder. Remove the leaves from 2 fresh sprigs of chopped oregano and 1 fresh sprig of rosemary (discard the stems). Give the herbs a chop and whisk into the rest of the marinade
Trim any excess fat and sinews from two turkey tenderloins. Add one into a large resealable baggie and pour in half the marinade. Add the second tenderloin and the rest of the marinade
Force the air out of the bag and seal. Squish the turkey and marinade around to ensure maximum coverage. Refrigerate at least 2 hours or overnight (even better). Remove the tenderloins from the baggie and allow the turkey to come up to room temperature
Heat your grill to 400 F. Cook over direct heat but not at a super hi temp, so set the burners to MLM which is Medium, Low, Medium. Place the turkey in the middle over the low heat. Cook for 4-5 minutes then turn (not flip). Cook another 4-5 minutes then flip. Cook 4 minutes then turn and cook another 4 minutes or until a thermometer inserted into the thickest part registers 170 F
Remove to a cutting board and allow to rest at least 10 minutes before slicing. Once rested slice thinly. Serve and enjoy
Architec Carving Board, Gripperwood
Wilton 3 Piece Cookie Sheet Set
© Simply Sundays 2018
All rights reserved
Roast Turkey Breast
This may be the easiest turkey you will ever make
The best part is that with very little effort your going to get a very moist and flavorful bird
How are we going to accomplish this with minimal effort you might ask?
The answer is by brining the turkey
So lets talk about brining
Brining meats and poultry not only adds flavor, it adds much needed moisture. Which you definitely want in a turkey
Lets get the brining liquid cooking first
We have 4 cups of water, 1 cup of kosher salt, 1 cup of sugar, 1/2 cup of apple cider vinegar and 1 tablespoon of black peppercorns
Place all of the ingredients in a sauce pan, bring to a boil, reduce the heat to a simmer and whisk until the sugar and salt are dissolved, remove from heat and allow to cool completely
Now for the bird
We have about a 7.5 pound turkey breast that I placed in a large pot and covered with 2 gallons of water (or 32 cups)
Add in your completely cooled brining liquid
I like to flip a plate over and lay on top of the bird
This keeps it from bobbing out of the brine
Cover this and let it brine for at least 24 hours (for even more flavor brine for 2 days)
Once your ready to roast the turkey preheat your oven to 350 F
Thoroughly rinse the turkey with cold water to wash off any excess salt from the brine then pat dry with paper towels
Place the turkey breast in a roasting pan with a rack
Pour 2 cups of chicken stock in the bottom of the pan
Click on our link to make Homemade Chicken Stock
We are going to go very simple with the seasonings
Extra virgin olive oil and 2 teaspoons each of kosher salt, ground black pepper, garlic powder and onion powder
Drizzle olive oil over the skin of the bird and rub it in
Then sprinkle with the seasonings
Place this in the oven and cook for around 2 hours or until a thermometer inserted in the thickest part registers 170 F
Our breast came with a handy little timer, but I check with my own thermometer as well just to ensure I don’t over cook the bird
Remove the bird from the oven and let rest for at least 10 minutes
While the bird is resting I’m going to make some gravy
Bring the pan juices to a boil and scrape up any bits from the bottom
Strain the pan juices into a small pot and whisk in 1 tablespoon of Gravy Master. Bring to a simmer
Melt 2 tablespoons of butter in a separate pot and whisk in 1/4 cup of flour
Allow this to cook until lightly browned
Then whisk it into the pan juices to thicken, then voilà! the gravy is done!
Slice the turkey breast along the rib cage
Remove the breast in a whole piece
Now you can slice the breast crosswise into thin slices
You can see just how juicy the meat is
We served this with some gravy, collard greens and cornbread
Click on our link to make our Collard Greens!
Enjoy!!!
Simply Sundays! ~ Roast Turkey Breast
Ingredients
7.5 pound turkey breast
For the brining liquid
4 cups of water
1 cup of kosher salt
1 cup of sugar
1/2 cup of apple cider vinegar
1 tablespoon of black peppercorns
2 gallons of water
For the turkey
2 cups of chicken stock
extra virgin olive oil
2 teaspoons each of kosher salt, ground black pepper, garlic powder and onion powder
For the gravy
2 tablespoons of butter
1/4 cup of flour
1 tablespoon of Gravy Master
Directions
Place 4 cups of water, 1 cup of kosher salt, 1 cup of sugar, 1/2 cup of apple cider vinegar and 1 tablespoon of black peppercorns into a pot. Bring to a boil, reduce heat to a simmer and cook until the salt and sugars have dissolved. Remove from heat, uncover and allow to cool completely
Place the turkey breast in a large pot. Add in 2 gallons of cold water, along with the completely cooled brining liquid. Flip a plate over and lay on top of the bird to keep it from bobbing out of the brine. Cover this and let it brine for at least 24 hours (for even more flavor brine for 2 days)
Preheat the oven to 350 F. Remove the turkey, discard the brining liquid. Rinse the turkey thoroughly under cold water to remove any excess salt. Pat the turkey dry with paper towels and place it on a rack in a roasting pan
Add 2 cups of chicken stock to the bottom of the pan. Drizzle the turkey with extra virgin olive oil and rub it in. Sprinkle the skin of the bird with 2 teaspoons each of kosher salt, ground black pepper, garlic powder and onion powder. Place it in the oven and cook for around 2 hours or until a thermometer inserted into the thickest part registers 170 F Remove from the oven and let rest at least 10 minutes
Heat the pan juices to a simmer then strain into a small pot along with 1 tablespoon of Gravy Master. Melt 2 tablespoons of butter in a separate pot and whisk in 1/4 cup of flour. Let this cook until it is lightly browned, then whisk it into the gravy to thicken it
Slice the breast down the rib cage to remove in one whole piece. Cut the breast crosswise into thin slices. Serve with the gravy
Tools used to make this recipe
Calphalon Contemporary Roasting Pan with Rack 5 pc. Set
© Simply Sundays 2016
All rights reserved