Oven Roasted Turkey Tenderloin Recipe | Meal Prep Idea (2024)

FAQs

What temperature is turkey tenderloin done at? ›

According to USDA Food Safety Guidelines, the internal temp. of turkey tenderloin should reach 165 degrees F. before consuming it. However, I recommend removing your tenderloin from the oven when it reaches 155 degrees F.

Preheat oven to 350°F. Place tenderloins in a shallow baking pan. Bake until meat thermometer inserted into thickest portion of the meat reaches 165°F, approximately 60-70 minutes. Remove from oven, cover and let rest 5-10 minutes before slicing.

The turkey tenderloin is a portion of the turkey breast and it is boneless and skinless. A turkey breast, on the other hand, is usually bone-in, skin-on. We have a great roasted turkey breast recipe if you're looking for one!

As with all turkey, the recommended safe internal temperature is 165°F. You should take your tenderloins out of the oven when they reach 160°F. Then take them out of the skillet they're cooking in and transfer them to a plate or cutting board. Let them rest for 10 minutes before slicing.

Knowing how long to cook and the right beef tenderloin temperature is key to any tenderloin recipe. Timings are based on meat removed directly from the refrigerator. For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F) and 45 to 50 minutes for medium (150°F) doneness.

You can also check by feeling the meat and comparing it to the firmness of the fleshy tissue underneath your thumb. Poke the cooked loin with your finger and make a mental note of the firmness. Raw meat will feel like the fleshy area between your thumb and the base of your palm when your hand is relaxed.

Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink. To understand some of the causes of "pinking" or "pinkening" in fresh turkey, it's important to know first what gives meat its natural color.

99% Fat Free Turkey Breast Tenderloins

With 28g of protein and 1g of fat per serving, it's a feel-good way to feed your family. Simply season and make a sheet pan dinner or throw them on the grill for an easy meal.

For best results let fully thawed turkey soak in brine or marinade for at least 24 hours.

Is turkey tenderloin dark or white meat? ›

Turkey tenderloin is a part of the turkey breast and is boneless and skinless. A turkey breast usually has a bone inside and skin on. Is turkey tenderloin white or dark meat? Turkey tenderloins are considered white meat and are extremely tender.

The tenderloin is a thick strip of meat that's cut from the turkey breast. It's boneless, skinless white meat that is prized for being one of the most tender parts of the bird. The relatively small size of the tenderloin means it cooks in minutes rather than the hours that a whole turkey demands.

Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature. Season your Beef Tenderloin Roast well.

USDA recommends using cooked turkey within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. Turkey can be frozen for 3 to 4 months. Although safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in the freezer.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

The food-safe temperature for a turkey is 165°F, and it's best to temp between the thigh bone and the breast.

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F.

All poultry should reach a safe minimum internal temperature of 165 °F (73.9 °C) as measured with a food thermometer.