Monday, February 20, 2012

Roasted Turkey Breast Tenderloins

This might be the easiest "recipe" in the world...and I'm not even sure you could call it a recipe.

I love turkey...LOVE it.  So lately, instead of going to the deli counter, I've been roasting my own.

It feels comforting (and that is sounds so weird that turkey could be comforting :)), to have roasted turkey in the fridge for sandwiches, wraps, salads, quesadillas...whatever.

Here's how to do it...

In my store, turkey breast tenderloins come in a pack of 2, weighing a little over 1.5 pounds total.

Rub them all over with olive oil....go ahead...your hands will feel good and moisturized, too.

Sprinkle on coarse salt and freshly ground black pepper.
{I was trying to be all PW and take one of those cool pictures with the salt and pepper falling from my didn't work.  I was also focusing so much on my fingers that the salt & pepper is highly concentrated in some areas, and not in others.  You'll sprinkle your S&P evenly.}

Bake.  That's it.  You can skip the deli counter this week.  {Unless you needed salami...I can't help you there.

Roasted Turkey Breast Tenderloins

2 turkey breast tenderloins, about 1.5 lbs. combined weight
olive oil
coarse salt
freshly ground black pepper

Preheat oven to 400.  Line a baking sheet with foil.

Rub the turkey with olive oil.  Sprinkle both side with salt and pepper.

Bake for 30 minutes, or until done.  (If using a meat thermometer, 140 degrees.  I just cut into the thickest part of the breast and make sure the meat is no longer pink.)

Let rest for 15 minutes.

Cut and eat or wrap in foil and store in the fridge.

{{ps...I'm testing that little "print" button up by the recipe.  You like?}}


  1. This looks perfectly juicy and would make a fabulous easy dinner :) Love!

  2. Oh my. This looks amazing. I am so bad at chicken... its always to dry! I have a feeling this recipe will convince my hubby that I *can* make a juicy chicken!! :)

    1. Try brining the chicken simple thing
      water, kosher salt, lemon juice if you like, spices and the chicken half hour or over night, cook as like and no more dry chicken.
      I brine my turkey too:)

    2. I have a great recipe so your chicken is never dry again Amanda. It's called a beer can chicken, you can make with a can of pop if you don't have any beer. Google " Beer can Recipe " And you 'll be amazed. I make them all the time. It's a never fail recipe. Nice and crispy on the outside and very juicy in the Inside. As a matter of fact I made one last week and am making another this week.

  3. Oh~M~Gee~Zee!
    You have a PRINT RECIPE button!
    You are COOL!!!!
    Can I just say how delighted I am that you featured this easy~peasy {turkey~LOVE} recipe.
    Every time I cook a tenderloin I call my sissy for instructions.
    Thank you!
    p.s. I like TURKEY too!

  4. What a great thing to ahve on hand! Might be doing this every Sunday night for weekly meals!
    Just now figuring out that I have to check out this side of the blog. Somehow I missed the memo that they weren't linked! I missed some good stuff!

  5. YUM!! I love turkey too - - in fact I made turkey tonight for dinner!! This is such great recipe, to have on hand to add to week day lunches :)

  6. That looks great! I've never even looked at turkey sold that way. Thanks! And the print button is nice:)

  7. Now I got an idea what am I going to cook this weekend. Thanks for this, I do have now a reason to buy a roaster oven. I'll gonna tell my honey to lend me some bucks for this recipe.

  8. So good - made it tonight for dinner - thanks for sharing!

  9. I cooked these for dinner last night and wow.....could not believe how tender and juicy the turkey tasted. My husband and 13yr old loved it, too! Hey, maybe we'll just skip the fuss of cooking a big turkey at Thanksgiving and just have the tenderloins!

    Thanks for a quick and easy dinner to add to my file!


  10. 400? 30 minutes?

  11. I read that turkey needs to be cooked to 165 internally. We discovered this while baking this recipe. We baked ours till 165 and it was delicious. Not dry. Are we overcooking or is this recipe undercooked?

  12. This is definitely a recipe, and a great one too! Just made it for some friends I had over. Thanks so much!

  13. How is this a recipe? Season and cook until done.........Isn't that what anyone would do?

  14. THANK YOU! I just recently learned how high in sodium deli meat is and thought I would try "making" my own - this will be PERFECT! Thank you!

  15. Made for dinner tonight added a little rosemary and tyme and it was amazing!