Best Turkey Tenderloin With Rosemary Recipes

ROSEMARY HERB CRUSTED TURKEY TENDERLOIN

Steps:

• Preheat oven to 400 degrees F.
• Coat a shallow baking pan with cooking spray.
• Season the turkey with salt and pepper all over.
• Brush the honey mustard over the turkey, then coat with the zest, rosemary, and oregano.
• Bake in oven until thermometer reads 160 or about 35-40 minutes.
• Let rest about 10 minutes before slicing.

ROSEMARY ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
• Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
• Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
• Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

TURKEY TENDERLOINS

Steps:

• Place the turkey tenderloins in a sealable plastic bag and set aside.
• In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
• Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.

PEPPERY HERBED TURKEY TENDERLOIN

Steps:

• Pat tenderloins dry; flatten to 3/4-in. thickness. In a small bowl, combine the wine or juice, onions, parsley, 4 teaspoons oil, garlic, rosemary and thyme. Pour 3/4 cup marinade into a large shallow dish; add turkey and turn to coat. Cover and refrigerate for at least 4 hours, turning occasionally. Cover and refrigerate remaining marinade., Drain turkey, discarding marinade. Sprinkle turkey with pepper and 1/2 tsp. salt. In a large nonstick skillet, cook turkey in remaining oil for 5-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm., In a small bowl, combine the cornstarch, broth, reserved marinade and remaining salt until smooth; pour into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Slice turkey; serve with sauce.

GRILLED TURKEY TENDERLOINS WITH ROSEMARY

Steps:

• Mix the first 9 ingredients in a resealable plastic bag.
• Add the turkey tenderloins to the marinade, seal the bag, and shake to mix. Marinate the turkey for at least 1 hour.
• Remove the turkey from the marinade and place it on the grill over medium heat. Grill for 5 minutes; then turn to grill the other side an additional 3-5 minutes.
• Brush the turkey with the marinade during grilling. Note: I would boil the marinade for about 5 minutes and allow to cool prior to brushing.
• Remove from the grill and serve immediately.