Turkey tenderloin is a versatile, overlooked meat


Share
Posted Online: Jan. 15, 2013, 9:54 am
Comment on this story | Print this story | Email this story
By J.M. Hirsch
If you think you've done nearly everything a cook can with boneless, skinless chicken breasts, it might be time to talk turkey.

Other than the big bird at Thanksgiving and ground turkey when they're craving a virtuous burger, most people overlook turkey. And fair enough. Ground turkey can be dry and tasteless. And who has time to roast a bird (or even a massive breast) most nights of the week?

But the turkey tenderloin — a thick strip of meat cut from between the bird's breasts — turns out to be a convenient, delicious and healthy alternative. Because the tenderloin doesn't get much of a workout when the bird is alive, the meat is particularly tender. And like chicken breasts, it is incredibly versatile, taking well to the grill, skillet or oven, and working well with any flavor or marinade.

The tenderloins — which average anywhere between 8 ounces and 1 pound — also are agreeable to a variety of cuts. Slice them crosswise into medallions, lengthwise into tenders for breading and baking, or into chunks for stir-fry.

Because of their size, tenderloins also take well to being stuffed. Use a paring to knife to cut a slit along one side into the meat (without going all the way through). This creates a pocket which can be filled with a blend of ricotta cheese, egg, herbs and chopped greens.

The real benefits of turkey tenderloins are the flavor and texture. Though they resemble chicken breasts, and can be used in just about any recipe that calls from them, the flavor is more robust and the texture more tender and moist.

You also save a few calories. A 4-ounce serving of turkey tenderloin has 130 calories and 0.5 grams of fat. The same serving of boneless, skinless chicken breast has 144 calories and nearly 6 grams of fat.

Chopped smoky turkey burgers with manchego
Banish all notions of dried out ground turkey burgers. This technique produces truly moist burgers. In fact, when you form the patties, they will be very moist and messy. Once they hit the grill, they hold together fine.
Start to finish: 20 minutes
Servings: 4
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
Pinch kosher salt
1 1/4 pounds turkey tenderloin, cut into large chunks
2 ounces prosciutto
4 hamburger buns
4 ounces manchego cheese

Heat a grill to medium. Oil the grates, or coat them with cooking spray.
In a large bowl, whisk together the egg, garlic powder, mustard powder, paprika, black pepper and salt. Set aside.
In a food processor, combine the turkey and prosciutto. Pulse until the meat is well chopped but still chunky, about 10 seconds total. Scrape the sides of the bowl and pulse again if any large pieces remain unchopped.
Transfer the meat to the bowl with the egg mixture, then mix well. Form the meat into 4 loose patties. They will be moist and not hold together well.
Use a spatula to carefully place the burgers on the grill and cook, covered, for 4 to 5 minutes. Flip the burgers — they should be firm enough to easily move now — and cook for another 4 to 5 minutes, or until they read 165 F at the center. Top each burger with a quarter of the cheese, then serve on a bun.
Nutrition information per serving (values are rounded to the nearest whole number): 420 calories; 130 calories from fat (31 percent of total calories); 15 g fat (6 g saturated; 0 g trans fats); 145 mg cholesterol; 23 g carbohydrate; 52 g protein; 1 g fiber; 1070 mg sodium.

















 



Local events heading








  Today is Thursday, July 31, the 212th day of 2014. There are 153 days left in the year.

1864 -- 150 years ago: A corps of surgeons now occupies the new hospital quarters at the Garrison Hospital on the Rock Island Arsenal. A fence has been installed to enclose the prison hospital.
1889 -- 125 years ago: B. Winter has let a contract to Christ Schreiner for a two story brick building with a double store front on the south side of 3rd Avenue just west of 17th Street. The estimated cost was $4,500.
1914 -- 100 years ago: Germany sent simultaneous ultimatums to Russia and France, demanding that Russia suspend mobilization within 12 hours and demanding that France inform Germany within 18 hours. In the case of war between Germany and Russia, France would remain neutral.
1939 -- 75 years ago: Civil service offices at the post office and the Rock Island Arsenal were swamped as more than 700 youths sought 15 machinist apprenticeships at the Arsenal.
1964 -- 50 years ago: Last night, American Legion Post 246 in Moline figuratively handed over the trousers to a female ex-Marine and petticoat rule began. Olga Swanson, of Moline, was installed as the first woman commander of the post .
1989 -- 25 years ago: The Illinois Quad City Civic Center captured the excitement and interest of a convention of auditorium managers this weekend in Reno, Nev. Bill Adams, civic center authority chairman, said the 10,000-seat arena planned for downtown Moline has caught the eye of construction firms, suppliers, management teams and concession groups.








(More History)