When it comes to seasoning turkey tenderloins, you can go in a few different directions. The two methods I like are made by using a simple seasoning mixture and using a simple marinade. The first one, coating them with a thin layer of seasoning, is the method I used in my Roasted Turkey Tenderloin recipe.
The second method, which I am covering here, is made by marinating turkey breast tenderloins in a soy sauce-based marinade for a few hours. The result is nothing short of a miracle with the most delicious and melt-in-your-mouth tender turkey tenderloins. Yes, there is a bit of advance prep and wait, but I think it is totally worth it.
Cooking a moist, tender turkey breast can be tricky. With very little fat, turkey breast is prone to drying out and becoming chewy. However, with a few simple techniques, you can ensure perfect results every time. In this article, I’ll share the best methods for tenderizing turkey breast before cooking so you can enjoy ideal texture and flavor.
Why Tenderizing Turkey Breast Matters
Turkey breast needs tenderizing because of its low natural fat and collagen content Thighs and legs have more of these components to keep the meat juicy when cooked But turkey breast can quickly turn dry and stringy when exposed to heat since it contains minimal fat or connective tissue.
Tenderizing helps break down the tough muscle fibers in advance. This prevents the meat from seizing up and drying out later on. When turkey breast is properly tenderized, it remains moist and tender no matter how you end up cooking it.
Acidic Marinades
One easy tenderizing technique is letting the turkey breast soak for a few hours in an acidic marinade. Ingredients like lemon juice, vinegar, yogurt, buttermilk, and wine have enough acidity to gently break down the proteins.
To marinate, combine your acidic liquid of choice with oil herbs garlic, and any other seasonings. Place the turkey breast in a sealed bag or baking dish, making sure it’s fully submerged. Let it soak in the fridge anywhere from 2-12 hours. The acid will start working to tenderize the meat.
Enzyme Tenderizers
Specialized enzyme tenderizers like papain or bromelain also help to pre-treat turkey breast. These powdered fruit extracts contain natural proteases that efficiently break down proteins.
Simply coat the turkey in a paste of the powder and water. Let it sit 30-60 minutes before cooking. The enzymes relax muscle fibers and disconnect collagen strands to significantly improve tenderness.
Mechanical Tenderizing
You can mechanically tenderize the turkey to skip marinating time. Use a meat mallet or roller to flatten the breast to an even thickness. Forking or scoring the meat also helps by disrupting muscle fibers so they relax and become more tender.
Low, Slow Cooking
Cooking the breast low and slow at around 300°F is foolproof for tenderness. Gentle oven roasting, braising, or poaching lets collagen transform to gelatin without seizing up fibers. Basting as it cooks provides added moisture too. Use a meat thermometer and stop at 165°F.
Brining
Soaking the breast in a saltwater brine infuses moisture and seasons the meat. The salted liquid gets fully absorbed, ensuring juiciness even with high-heat cooking later on. For 1 gallon of water, use 1 cup salt and flavor with sugar, herbs, or spices. Rinse after 1-4 hour soak before roasting or grilling.
Quick Tenderizing Tips
- Score the breast in a diamond pattern to help it cook evenly.
- Fold over and tie the breast to create a uniform thickness.
- Incorporate baking soda into a marinade to increase tenderness.
- Let the breast rest 10 minutes after cooking so juices redistribute.
- Slice against the grain for optimum tenderness.
- Avoid overcooking or the breast will toughen and dry out.
Moisturizing Sauces & Glazes
- Compound butter with herbs
- Red wine or pomegranate juice reduction
- Mango chutney
- Maple & mustard glaze
- Cranberry or cherry compote
- Creamy mushroom sauce
With techniques like brining, marinating, and mechanical tenderizing, it’s easy to end up with tender, melt-in-your-mouth turkey breast texture. Use a few of these tips before cooking your next turkey meal. A little extra effort makes all the difference in mastering perfectly juicy, delicious turkey breast.
:max_bytes(150000):strip_icc()/Roasted-Turkey-Breast-108-step4-4b73b91c24424c2491e59749f08737db.jpg)
Ingredients You Will Need?
To make this marinade for turkey tenderloin, gather olive oil, soy sauce, fresh lemon juice, Dijon mustard, brown sugar, onion powder, paprika, dried thyme, dried sage, black pepper, and minced garlic.
To complete your oven-roasted turkey tenderloin, you will also need two turkey tenderloins that weigh about 4 ounces (~113 grams) each.
Making my go-to marinade for turkey breast tenderloin does not require many ingredients, but if you are missing an ingredient, you can substitute with the following ingredients:
- Sugar: Coconut sugar is a natural sweetener substitute for brown sugar in this easy turkey tenderloin recipe. It doesn’t add a coconut-y taste while still offering the sweetness that we are after.
- Lime juice: Lime juice makes an excellent substitute for lemon juice.
- Garlic: You can use 1 tablespoon of garlic powder as a substitute for garlic cloves.
- Italian seasoning: Missing a few ingredients for your turkey tenderloin seasoning? Don’t stress! Italian seasoning can be used in place of ingredients like sage and thyme.
How to Bake Marinated Turkey Breast Tenderloins
Wondering how long to bake turkey breast fillets? Curious about how to bake turkey breast tenderloins without drying them out? This how-to guide has everything you need for baking turkey tenderloin like a pro.
- Prepare the oven: Fifteen minutes before you roast the marinated turkey tenderloin, preheat the oven to 350 degrees F.
- Transfer the loins: Remove the marinated turkey tenderloins from the seasoning mixture. Transfer the meat to an ovenproof dish and discard any remaining marinade.
- Roast: Place turkey tenderloins in the preheated oven and roast them until a meat thermometer registers 155 degrees F. when inserted into the thickest part of the meat. For 4-oz. pieces, the turkey tenderloin cook time should be 20-23 minutes, though larger tenders may require more time. Remove the turkey from the oven.
- Let the turkey loins rest: Place a sheet of tin foil over the baked turkey tenders, and let the meat rest for 10 minutes. During this time, the internal temp. for turkey tenderloin should reach 165 degrees Fahrenheit.
- Serve: Slice the turkey fillets, drizzle them with the reserved marinade, and serve.
How to Tenderize a Turkey Breast : Dinners & Desserts
FAQ
What’s the best way to tenderize a turkey?
Submerge it in a salt water mixture in the refrigerator for 8 to 24 hours before cooking. This causes the protein strands in the meat to break down so the meat tenderizes, absorbs flavors, and retains moisture. Despite the moisture lost during roasting and the long cooking time, you end up with a juicy bird.
What to marinade turkey breast in?
Add the onion, garlic, olive oil, vinegar, brown sugar, thyme, salt, and pepper and stir well to combine. Pour the marinade over the breast, cover the container (or seal the bag), and marinate in the refrigerator for 24 hours before roasting. If the liquid does not cover the breast, turn the turkey occasionally.
Should you soak a turkey breast in salt water?
Yes—you want every inch of that bird in brine so that it absorbs as much flavor as possible. If you don’t have enough liquid to submerge the turkey, just add more water. How long should you brine a turkey? Shoot for at least 16 hours but no longer than 24 hours.