Posted 11/9/2023 09:57 (#10474966 - in reply to #10474611) Subject: grilled turkey tenderloin
If you ever see turkey tenderloins fresh in a meat case, try grilling them just like you would a steak. Take them off when the middle the diameter of your little finger is still a little glossy or not quite totally done. Stack them and cover them and the last little bit of cooking will finish them from the residual heat. Don't over cook or they will get dry and tough.
Tastes nothing like roasted turkey. It is very good. Had a guy that used to do them that way commercially and for free for different farmer meetings and feeds (we had a commercial turkey processing plant in the area he could get boxes of the fresh turkey tenderloins about 25 or 50 pounds at a time).
That said, since we quit raising turkeys commercially, about once or twice a year is all we have it now too. Mostly beef and pork. Used to eat a lot of chicken but it just does not seem to do it for us as far as satiety goes. We used to buy a whole box of tenderloins and wife would split them up and freeze them seperately. They would only sell whole boxes at a time. The processing plant was mostly a "canner" plant (BIG birds for processed meat) although around Christmas and Thanksgiving they would run the "bagged" smaller turkeys for retail sale that would fit in the oven.
Edit: the tenderloin in the turkey would be the best part of the breast. If you have a bone in chicken breast there will be a streak in one portion that is the most tender streak of meat in the breast. That is the poultry tenderloin.