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Turkey tenderloins--please help me cook these :)

I have an almost 4 lb. package of turkey tenderloins sitting in the fridge, and really need some help with how to cook them. These are not the pre-marinated type of turkey tenderloins, by the way.

So far, I haven't been able to find many recipes on my own. I'm guessing these need to be baked in the oven, or maybe they can be breaded and pan fried like chicken tenders? Maybe even grilled too? I really don't know, but I'm open to any and all ideas and recipes! I'm really hoping some of you can help me, as I'd like to be able to make something good out of these. Many thanks in advance :)

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  1. I would treat them like chicken breasts - they're probably much the same size. If they seem to thick to saute/pan-fry/grill, just butterfly them or pound them to your desired thickness.

    4 Replies
    1. re: biondanonima

      Um, I think the OP is asking about turkey TENDERLOINS. Not the same thing as "turkey TENDERS".

      "Turkey Tenderloins" are a really large breast/side piece of the turkey, sort of like a pork loin.

      1. re: Bacardi1

        Maybe a confusion of nomenclature, but I would assume biondanonima is not talking about tenders. In my head, tenders would be a breaded and fried tenderloin. The tenderloin is the smaller part attached under the breast. If the OP has a package of tenderloins, they have a package of separated tenderloins, not breasts with tenderloins attached. As such, they likely are a similar size to a chicken breast and can be treated much the same.

        1. re: TeRReT

          No - not the same as "chicken tenders". I don't know where you're located, but "chicken tenders" aren't sold "breaded and fried"; they're sold raw, & are the little 1"- 2" x 6" strip that's normally attached to the chicken breast halves. These days they're removed, packaged, & sold on their own.

          "Turkey Tenderloins" are large, long, thick pieces of turkey (10"-12" x 3" or so) sold in pairs. In the package, & before you separate the two pieces, they look exactly like a pork tenderloin.

          Marinated or not, cubed they make terrific kabobs, but can also be grilled or baked whole & sliced. I've also had success placing a stuffing between the two pieces, tying them together with kitchen twine, & baking them. Delicious.!

          1. re: Bacardi1

            They are the same thing as chicken tenderloins just bigger. They have the same flat tendon as a chicken tenderloin. Both are a part of the breast pectoralis muscles that attaches to the breast bone or sturnum . It is a seperate muscle, the pectoralis minor from the more common beast muscle the pectoralis major but part of the two breast muscles in poultry

    2. I treat them like chicken breasts as well and usually mix with some EVOO, herbs, spices and pan sear for whatever dish I might use chicken breasts. My favorites are chicken parmesan, marsala, etc.

      1. My son beats them flat and makes Turkey Piccata with them. It is one of my favorite dishes.

        Also, I had an excellent Turkey Schnitzel at Strongbow Inn in Valparaiso IN last weekend. Pretty much the same thing as piccata, with a different sauce.

        1. I oil them and wrap in foil and bake, at 350 deg, I believe. Sometimes I slice and do a stir fry with them.

          If you bake, add some herbs to the surface of the tenderloins for flavor, and some fresh ground pepper. Serve with a spicy side.

          1. Also I use them to make shredded turkey for use in TexMex dishes - poach and shred in my Kitchen Aid

            1. Wow - I'd LOVE to have some of those on hand!!! Nearly all the ones offered here are pre-marinated. Non-marinated? Goulash, or any stew recipe that you'd normally use for veal/lamb/beef/etc. Really - the recipes are ENDLESS for turkey tenderloins. Think along the lines of light stews, fricasees, etc.

              3 Replies
              1. re: Bacardi1

                I find them all the time at Safeway if you have a store close to you. It's the Shady Brooks Farm brand usually and while they sell marinated tenderloins, they usually also sell unmarinated and cutlets in case that might help you find them. Also Harris Teeter sometimes has them as well.

                1. re: fldhkybnva

                  Yup - same here. Quality is top-notch, & we cube them & use them for kabobs or stews, etc. Good stuff.

                2. re: Bacardi1

                  I bought them frequently at Dierbergs in StL. They were a standard brand, but I forget the name. Didn't know they were rare. I haven't seen any in the PNW, though. I need to look.

                3. Haven't made them in a long time but use to toss them whole on the grill.

                  You can cook them so many ways. Cooked whole or cut into medallions. Medallions can be pounded if you want for a quick sear with or without breading. You can also fillet them open and stuff then tie and bake

                  1. I've made turkey kebabs on the grill with the marinade in the attached recipe a few times and it is delicious. The yogurt marinade keeps the meat very moist, but you don't know it is yogurt after it is grilled in case you have picky eaters. You could thread your tenderloin pieces on skewers for grilling. I like guilding the lily sometimes by brushing with a little melted butter while they are grilling.


                    Edit - I use lowfat yogurt and it works just fine.