Roasted Turkey Tenderloins are so easy to prepare and no waste! No bones, no skin, just turkey that is easy to slice and full of flavor.
Turkey Rub or your favorite seasonings
1.5 lbs turkey tenderloins, approx. (Mine came in a 20 oz package)
1/2 c chicken broth, stock or water, approx.
2 T butter
1 T chopped fresh sage
Pat turkey tenderloins dry with a paper towel. Coat all sides of the turkey tenderloins with olive oil and your favorite seasonings. Refrigerate covered until read to cook and bring to room temperature before cooking. (If you can leave this overnight, so much the better!)
Preheat oven to 325 when ready to bake.
Heat 1 T olive oil in an ovenproof skillet over medium-high heat. Place the turkey tenderloins in the skillet and brown on each side, about 2 minutes per side.
Place in oven and bake 15 minutes. Add 1/4 c of the chicken broth, stock or water and stir up all the good stuff to make a glaze. Brush over turkey tenderloins. Bake for 5 more minutes and brush with sage butter. Add more broth if needed.
Bake 5 more minutes or until internal temperature reaches 155 degrees. (This really depends on the size of your tenderloins.)
Remove from oven and baste with the drippings. Let rest for about 15 minutes before slicing.
You may or may not need all of the broth. The broth not only adds flavor, it helps keep the tenderloins moist.
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