where is the turkey tenderloin located

Where is the Turkey Tenderloin Located? A Guide to Finding This Prized Cut of Meat

For many home cooks, locating and extracting the turkey tenderloin can seem like a mystery This elusive cut of meat is tucked away out of sight within the turkey breast, obscuring it from view. But unearthing this culinary treasure is well worth the effort, as the tenderloin contains exceptionally flavorful, tender meat that surpasses even the breast Read on for a complete guide to demystifying the anatomy of the turkey breast and step-by-step instructions for successfully locating and removing the prized turkey tenderloin.

Anatomy of the Turkey Breast

To understand where the tenderloin resides, we first need to examine the structure of the turkey breast. The breast consists of two large, rounded masses of muscle, one on either side, which make up the majority of the breast meat. Nestled in the valley between these two larger breast muscles lies the long, slender tenderloin. Obscured by the surrounding breast meat, the tenderloin runs the length of the turkey breast.

Identifying the Landmarks

When examining an whole intact turkey breast there are no visible clues to the location of the tenderloin within. But there are a few key landmarks to look for on a boneless, skinless breast that will help pinpoint where to find that hidden strip of succulent meat

• Seam There will be a visible seam or separation between the two larger breast lobes Follow this seam to locate the tenderloin

• Change in Texture: Run your fingers along the length of the breast to feel for a change in texture. The tenderloin will feel smoother and softer.

• Shape: Visually, a boneless breast is thick and rounded on the sides, and thinner through the middle. This valley is where the tenderloin lies.

Step-by-Step Guide to Extracting the Tenderloin

Once you know what to look for, extracting the tenderloin is a delicate process requiring precision and finesse. Follow these steps:

1. Start with a boneless, skinless turkey breast. Removing bone and skin allows for easier access and visibility.

2. Lay the breast on a cutting board and identify the seam between the two larger breast muscles.

3. Using a very sharp, narrow boning knife, carefully cut into the seam to separate the breast muscles. Work slowly and gently.

4. Once opened up, you should see the tenderloin nestled in the valley between the breast lobes.

5. Run the blade of your knife under the tenderloin to detach it from the surrounding meat. Lift it out in one intact piece.

6. Trim away any excess tissue or membrane from the tenderloin. What remains is a perfect strip of turkey tenderloin!

Common Mistakes to Avoid

Locating and extracting the tenderloin does require some skill. Here are some common mistakes to guard against:

• Failing to locate the seam between breast muscles before cutting. Take time to visually identify key landmarks.

• Using a dull knife that shreds the tenderloin rather than lifting it out cleanly. A sharp, narrow knife is key.

• Ripping or severing the tenderloin while attempting to detach it. Work slowly and gently.

• Leaving pieces of tenderloin behind. Be thorough in lifting out the entire length of the tenderloin.

With practice and a gentle hand, you’ll be able to consistently remove the tenderloin in one solid, elegant strip. The effort is well rewarded by the exceptionally succulent, flavorful meat.

Where to Find Turkey Tenderloins

If extracting your own tenderloins seems daunting, you can often find pre-removed turkey tenderloins available at grocery stores. Check the refrigerated poultry section, near other packaged turkey cuts like breasts and cutlets. Turkey tenderloins are sometimes sold in pairs sealed in vacuum packaging.

When purchasing pre-packaged tenderloins, look for:

• Uniformly thick dimensions. Avoid any with tapered or thin ends.

• Little to no blemishes or tears. The tenderloin should be one solid strip.

• A fresh, pink color. Avoid any with dull, grayish meat.

• No strong odor. Should smell only mildly meaty.

For optimal freshness and flavor, use turkey tenderloins within 3-5 days of purchase. They can also be tightly wrapped and frozen for up to 9 months. Thaw frozen tenderloins overnight in the fridge before cooking.

The Prized Turkey Tenderloin

While it takes a bit of skill to extract, the turkey tenderloin is absolutely worth the effort. This often overlooked cut of meat contains incredibly tender, succulent flesh with a richer flavor than the breast meat. Taking the time to remove and prepare turkey tenderloins will reward you with exceptionally juicy and delicious cut of turkey. A true culinary treasure!