Turkey meat is a mild flavored meat. Otherwise, a several hour soak will work. Citrus is a good match up. Get it free when you sign up for our newsletter. Mix all ingredients as listed and season turkey tenderloin. Let the tenderloins marinate in the refrigerator for about 2 hours. Heat oil in deep fryer to about 360 F. Cut the turkey tenderloins into 1- to 1 1/2-inch pieces. Allow the tenderloin to now open up and lay flat on the block or cutting board. Subscribe to Podcast One distinctive feature of wild turkeys is having a large breast. Sprinkle with remaining seasoned salt, garlic-pepper blend and marjoram. Make sure to butterfly before freezing. The Spruce Eats uses cookies to provide you with a great user experience. On the inside, tucked into the breast itself, loosely attached by connective tissue is the muscle referred to as the tenderloin.
Starting at the thick end, and run your blade the whole length of the tenderloin, careful to not pass completely through the meat. Run a second cut if the tenderloin doesn’t lay flat. Turkey tenderloin pieces are marinated in a simple mixture of milk and spicy seasonings, then they're battered and deep-fried to perfection. Let the tenderloins marinate in the refrigerator for about 2 hours.

For larger cuts, like a roast or whole breast, marinating will get the surface, leaving the inside without the desired flavoring. Dip the strips into the egg bath, then roll in the chili-cheese crumbs, until completly covered. Naturally, a Lemon Pepper Marinade will bring out the best of your bird.

To butterfly the tenderloin, turn the fillet on its thin side, brace the meat with your off hand. Another great marinade is Zesty Italian Dressing. To meal prep, you could pour in the marinade when vac-sealing the tenderloins. When filleting the breast away from the keel-bone, be diligent to run your blade along the bones to save as much meat as possible.

In most cases, marinade will only work to the depth of a ¼ inch.

By using The Spruce Eats, you accept our Reserve 1 tsp of seasoning for sauté topping. https://sportsmensnation.com/blog/recipe-marinated-wild-turkey-tend… Straight from the bottle, the dressing is slightly acidic, mellowed out by the olive oil and seasonings.Lemon Pepper Marinade will bring out the best of your bird. Perfect for getting full penetration by the marinade. Nov 1, 2014 - Explore megmullin's board "Turkey Tenderloin Recipes", followed by 466 people on Pinterest. In a large food storage bag, combine the turkey tenderloins, half-and-half, garlic, and Creole or Cajun seasoning. Cover; cook 5 to 6 hours (if slow

Deep fry the turkey nuggets until golden brown, about 4 or 5 minutes. Arrange turkey slices over rice mixture. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. The Sportsmen's Nation is proud to be a certified business member of 2% For Conservation. See more ideas about Turkey tenderloin, Turkey tenderloin recipes, Tenderloin recipes. Place seasoned turkey tenderloin in smoker and cook for 35 minutes or until internal temperature reaches 160ºC (320ºF). In a large food storage bag, combine the turkey tenderloins, half-and-half, garlic, and Creole or Cajun seasoning. White meat by nature and not having attached skin, this muscle is extremely lean and needs careful cooking because it can be dried out very quickly. The breast lobes are attached to the sternum or keel-bone and run over the ribcage. If by chance you cut completely through, it’s not the end of the world, you will just have 2 halves. When it comes to marinating meat, the longer the better. If you plan ahead, overnight is best. However, with some preparation ahead of time, and a watchful eye, this cut can quickly become a springtime favorite.Marinating any piece of meat is only going to be effective as the depth the marinade will be able to penetrate. 3. Dredge the turkey pieces in the flour, coating well. Spray a cookie sheet with Pam, and lay the strips side by … So lighter flavors work best. With this cookbook, you’re never more than a few steps away from a down home dinner. Cut the turkey tenderloins into 1- to 1 1/2-inch pieces. Select an option to have podcasts automatically added to your preferred player. By doing so, the tenderloins can be saved. Shake off excess flour. In the case of the tenderloins, by butterflying them you get a larger surface area and a thinner profile.