Turkey Tenderloin With Rosemary Recipes

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TURKEY TENDERLOINS



Turkey Tenderloins image

A simple yet festive main dish. If you're not up to the task of roasting a turkey this dish is for you. Serve with Cranberry Chutney. Originally submitted to ThanksgivingRecipe.com.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Turkey

Yield 4

Number Of Ingredients 4

1 pound turkey tenderloins
3 tablespoons soy sauce
1 tablespoon Dijon-style prepared mustard
2 teaspoons dried rosemary, crushed

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.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 2 g, Cholesterol 79.4 mg, Fat 3.1 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 0.9 g, Sodium 824.9 mg, Sugar 0.2 g

GARLIC ROSEMARY TURKEY



Garlic Rosemary Turkey image

The house smells so good while this turkey is cooking that my family can hardly wait to eat! The garlic, herbs and lemon are so simple, but they're all you really need for this turkey to shine. -Cathy Dobbins, Rio Rancho, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 10 servings.

Number Of Ingredients 6

1 turkey (10 to 12 pounds)
6 to 8 garlic cloves, peeled
2 large lemons, halved
2 tablespoons olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage

Steps:

  • Preheat oven to 325°. Cut six to eight small slits in turkey skin; insert garlic under the skin. Squeeze two lemon halves inside the turkey; squeeze remaining halves over outside of turkey. Place lemons in the cavity., Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with oil; sprinkle with rosemary and sage. Roast 1 hour., Cover turkey with foil; roast 2 to 2-1/2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings., Remove turkey from oven. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.

Nutrition Facts : Calories 414 calories, Fat 14g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 159mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 66g protein. Diabetic Exchanges

GRILLED TURKEY TENDERLOINS WITH ROSEMARY



Grilled Turkey Tenderloins With Rosemary image

Make and share this Grilled Turkey Tenderloins With Rosemary recipe from Food.com.

Provided by gailanng

Categories     Turkey Breasts

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

2 green onions, chopped
1/2 cup orange juice
3 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons balsamic vinegar
1/2 lemon, zested
1/2 lemon, juiced
1 tablespoon honey
1/2 teaspoon salt
4 turkey tenderloins

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.

Nutrition Facts : Calories 134.2, Fat 10.3, SaturatedFat 1.4, Sodium 295, Carbohydrate 11, Fiber 0.8, Sugar 8.7, Protein 0.6

TURKEY TENDERLOIN WITH ROSEMARY



Turkey Tenderloin with Rosemary image

With this recipe, you season and bake a turkey tenderloin, then make a sauce-all in one dish. It's a great entrée to serve when you're in a hurry and even greater when you're the one cleaning up.

Yield Serves 4; 3 ounces turkey per serving

Number Of Ingredients 9

Cooking spray
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried, crushed
1 teaspoon fresh lemon juice
3/4 teaspoon salt-free lemon pepper
1 medium garlic clove, minced
1 1-pound turkey tenderloin, all visible fat discarded
1/4 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth
1 tablespoon dry white wine (regular or nonalcoholic)

Steps:

  • Preheat the oven to 350°F. Lightly spray a large glass baking dish with cooking spray.
  • Put the oil, rosemary, lemon juice, lemon pepper, and garlic in the baking dish, stirring to combine. Add the turkey, turning to coat. Tuck the ends under for even cooking.
  • Bake for 20 minutes. Turn over and bake for 20 to 25 minutes, or until the turkey registers 160°F on an instant-read thermometer. Transfer the turkey to a cutting board, retaining the liquid in the baking dish and leaving the oven on. Let the turkey stand for 5 minutes to continue cooking (it should reach at least 165°F). Thinly slice diagonally across the grain. Arrange the sliced turkey on a serving plate.
  • Meanwhile, pour the broth and wine into the baking dish, scraping to dislodge any browned bits. Stir well. Return the baking dish to the oven for 3 to 4 minutes, or until the broth is heated through. Pour the sauce over the turkey slices.
  • Substitute a 1-pound pork tenderloin for the turkey. Roast for 20 to 25 minutes, or until the pork registers 150°F on an instant-read thermometer, or is slightly pink in the very center. Transfer the pork to a cutting board. Let stand for about 10 minutes before slicing. The pork will continue to cook during the standing time, reaching about 160°F.
  • Sprigs of rosemary are hardy and will keep for about two weeks in an airtight plastic bag in the refrigerator.
  • (Per serving)
  • Calories: 162
  • Total fat: 4.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 2.5g
  • Cholesterol: 70mg
  • Sodium: 58mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 28g
  • Calcium: 19mg
  • Potassium: 355mg
  • 3 lean meat
  • (Per serving)
  • Calories: 159
  • Total fat: 6.0g
  • Saturated: 1.5g
  • Trans: 0.0g
  • Polyunsaturated: 1.0g
  • Monounsaturated: 3.5g
  • Cholesterol: 74mg
  • Sodium: 62mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 24g
  • Calcium: 13mg
  • Potassium: 475mg
  • 3 lean meat

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  • In a large bowl, whisk together the vinegar, brown sugar, mustard, garlic, seasonings, and 2 tablespoons of the olive oil until evenly combined. 2. Place the turkey in the bowl with the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, up to overnight, to let the flavors infuse.
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