Blend all ingredients except turkey together in shallow pan. Add turkey, turning to coat; both sides.
Cover and marinate in refrigerator for several hours, turning occasionally.
Grill tenderloins over hot coals 8 to 10 minutes per side, depending on thickness.
Tenderloin is done when there is no pink in center of meat.
Do not overcook.
Serves 3 or 4.
Marinate turkey several hours in ingredients listed.
Grill turkey 8 to 10 minutes per side.
In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover. Marinate in the refrigerator several hours or overnight, turning occasionally. Grill the tenderloins over hot coals 8 to 10 minutes per side, depending on the thickness. Tenderloins are done when there is no pink in the center. Do not overcook. Serve in 1/4-inch thick slices in toasted buns. Yields 4 servings.
rom heat.
To butterfly turkey tenderloin, starting at long side, cut
Preheat oven to 375\u00b0F.
In a baking pan add tenderloin and sprinkle with lemon juice.
Combine spices and rub into tenderloin.
Top with onions and garlic.
Roast for 20 minutes.
Add saffron to chicken broth, let it stand for 5 minutes.
Pour over tenderloin and cook additional 15 minutes, remove to a platter.
Pour cooking juices into a saucepan, add cornstarch, cook until thickened, pour over turkey.
Cut turkey tenderloin crosswise into 1/2 inch
Preheat oven on the broiler setting. Broil tenderloins 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through.
In small sauce pan, brown 1 tablespoon of butter. Add in 1 cup of maple syrup and heat until warm.
Plate slices of tenderloin, drizzle syrup on top and cover with a sprinkle of almond slivers.
Serve!
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. (I combine the zest and spices first.).
Bake in oven until thermometer reads 160 or about 35-40 minutes.
Let rest about 10 minutes before slicing. Enjoy :).
In large skillet, brown Turkey in Butter.
Add Onions; cook for 1 - 2 minutes.
Combine Soup and Water; Pour over Turkey.
Bring to boil.
Reduce heat; cover and simmer 8 - 10 minutes or until meat juices run clear.
Yield 6 servings.
Place turkey in the crockpot. Add cranberries, apple and orange juice (do no dilute). Sprinkle spices on top, and place butter on top of tenderloin.
Wrap potatoes in foil, and place on top of the turkey.
Cook on low in the crockpot for 8-10 hours.
Remove foil from potatoes to serve (they will be like baked potatoes).
eat. Add ground turkey and fully cook. Stir turkey into the pot
Cut turkey into 1/2 inch thick
ag or pie dish. Add turkey and marinate 15 minutes.
Preheat oven to 400 degrees F.
Place oil in large baking dish (I use a Misto sprayer). Season Turkey with salt and pepper and place in the center of the dish.
Arrange potatoes around the turkey turn them to coat with oil and then season them with salt and pepper also.
Sprinkle your chopped shallots over the potatoes.
In a small both combine the wine, broth, vinegar and tarragon. Mix well and then pour over the turkey.
Roast for 40 minutes. Let the turkey rest for 10 minutes before slicing.
Place turkey in slow cooker. Sprinkle chili powder, cumin and salt over turkey; toss to coat.
Add beans, tomatoes, chilies, bell peppers, onion, salsa and garlic. Mix well.
Cover and cool on Low 5-8 hours or until turkey is no longer pink in center and vegetables are crisp-tender.
Ladle into bowls. Garnish with cilantro, if desired.
Makes 8 servings.
ginger and pepper; add the turkey. Seal bag and turn to
50 degrees F.
Sprinkle turkey tenderloins with 1/4 teaspoon
Melt margarine in a nonstick skillet over medium heat.
Add turkey and brown evenly on both sides.
Add lemon rind and juice. Cover and continue to cook 15 minutes or until turkey is no longer pink, turning once.
Transfer turkey tenderloins to small serving platter and keep warm.
Add almonds to skillet and saute until lightly browned.
Pour almond mixture over tenderloins and cut in half to serve.
Yields 4 servings.
Preheat broiler and line with foil.
In medium bowl, toss turkey tenderloins; toss with lemon juice.
Broil (4 inches from heat) for 5 to 6 minutes.
Turn.
Broil 3 or 4 minutes more to golden brown.
Remove, saving juices.
In a large skillet, brown the turkey in butter. Add onion, garlic and red pepper; cook for 2-3 minutes. Combine the soup and milk; pour over turkey. Bring to a slow boil. Reduce heat; cover and simmer for 8-10 minutes or until meat juices run clear.