Butterball
Butterball Turkey Breast Tenderloins
What it is
These are boneless, skinless cuts of turkey breast, specifically the tenderloin portion. This part of the turkey is known for its tenderness and mild flavor, making it a versatile ingredient. The tenderloins are typically a uniform size, which helps with even cooking.
How people cook with it
Turkey tenderloins are a popular choice for quick weeknight dinners and more elaborate meals alike. Their mild taste makes them adaptable to many different flavor profiles.
- Pan-seared for a quick meal
- Baked with herbs and spices
- Sliced for salads or sandwiches
- Cubed for stir-fries
To prepare turkey tenderloins, you can start by patting them dry with paper towels. Season them generously with salt, pepper, and your favorite herbs or spices. For pan-searing, heat a tablespoon of oil in a skillet over medium-high heat and cook the tenderloins for about 5-7 minutes per side, until cooked through. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Let them rest for a few minutes before slicing.
How it differs from similar foods
Compared to whole turkey breasts, tenderloins are smaller, more uniform in shape, and cook much faster. They lack the skin and bone found in larger cuts, which simplifies preparation and reduces cooking time. Their inherent tenderness also means they are less prone to drying out when cooked properly.
How to keep the rest
Refrigerate any unused portion of the turkey tenderloins immediately after opening the package. Store them in their original packaging or in an airtight container. It is best to use them within a few days of purchase or before the 'sell-by' date indicated on the packaging.