Turkey Breast Tenderloins

Store raw turkey breast tenderloins in their original packaging or in an airtight container in the coldest part of your refrigerator. For longer storage, freeze.

Because they are lean, turkey tenderloins can dry out quickly. Avoid overcooking them; they are done when the internal temperature reaches 165°F (74°C).

Marinating or brining the tenderloins for even 30 minutes can add moisture and flavor.

Cut them into smaller pieces for stir-fries or skewers for faster cooking.

They are excellent pan-seared, grilled, or baked.

Fresh herbs (rosemary, thyme, sage)

Garlic and onion

Lemon and citrus zest

Creamy sauces

Roasted vegetables (broccoli, asparagus, sweet potatoes)

Rice, quinoa, or pasta

Overcooking, leading to dry, tough meat.

Not letting the meat rest after cooking, causing juices to escape.