© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Try this recipe for a holiday meal or an amplified weekday dinner. Turkey is cooked to tender perfection and filled with flavorful stuffing. Did we mention the cider pan sauce? We won’t judge as you sop up every last bite.
2 lbs TURKEY TENDERLOINS
1 c apple cider
1/3 c apple vinegar
2 c plain croutons
1/2 c tart apples, peeled, cored and diced
1/4 c pecan pieces, toasted
1 tbsp fresh thyme
1 tsp salt
1 tsp freshly ground black pepper
1 tsp minced fresh garlic
1/4 c apple cider
1/4 c heavy cream
2 tbsp canola oil
1 c dry white wine
1 c apple cider
1 tsp minced fresh garlic
1 tsp freshly ground black pepper
1/4 c heavy cream
1/2 c cold water
1 tsp fresh sage, chopped
1 tbsp TURKEY OR CHICKEN BASE
2 tbsp roux
3 to 4 c garlic mashed potatoes
3 c thyme candied carrots
As needed fresh thyme
Butterfly tenderloin and pound it to an even thickness of 1/4-inch.
Mix apple cider and cider vinegar. Add tenderloin and cover.
Set aside to marinate in the refrigerator.
Mix croutons, apples, pecans, thyme, salt, pepper, garlic, cider and heavy cream together. Allow to macerate 10 minutes then mix again.
Spread stuffing atop tenderloin, leaving 1-inch of space along the edges.
Tightly roll tenderloin and tie with butcher's twine.
Heat oil in roasting pan and sear tenderloin until lightly brown.
Finish cooking tenderloin in a preheated 350 degree F oven until the internal temperature reaches 165 degrees F. Remove tenderloin from the pan and allow to rest.
Deglaze roasting pan with wine and remaining cider; reduce by 1/2. Reduce the heat and stir in garlic, pepper, cream, water, sage and turkey base.
Mix well, and when just below a simmer, thicken with the roux. Continue to cook until smooth and thicken.
Serve turkey with garlic mashed potatoes and thyme candied carrots.
Slice tenderloin into 2-ounce turkey medallions. Fan 3 to 4 medallions over potatoes. Ladle a small pool of cider sauce in front of the medallions.
Garnish with a sprig of fresh thyme.