If you're looking for a simple yet elegant way to impress your guests this holiday season, look no further than this herb butter roast turkey tenderloin recipe.
Made from premium turkey breast fillets, Sealand's tenderloins won't dry out like a full-size turkey. Juicy, tender and full of festive flavour, they guarantee melt-in-your-mouth deliciousness in every bite! And with a 40 minute cook time, they offer ultimate holiday convenience!
This recipe elevates these white meat wonders to new heights with a flavour-enhancing brine and a rich herb butter. Roasted garlic and fresh herbs infuse into the meat as it cooks, with the herb butter drizzled on top before serving for unbeatable aroma and taste.
Serve with spiced pecan rice and a pear and cranberry salad for the perfect easy-to-prepare festive feast.
2 tbsp lemon parmesan blend (or omit the salt above and use lemon pepper salt plus 2 tbsp of grated parmesan)
¼ cup melted butter
1 head of garlic
Fresh sage leaves and other fresh herbs of your choice
½ cup stock
Herb butter
2/3 cup unsalted butter, melted
1 head of garlic, roasted
½ cup mixed herbs (fresh oregano, thyme, parsley), minced
Salt and pepper to taste
Pear and Cranberry Salad
3 cups salad greens
2 pears, thinly sliced
1 red onion, thinly sliced
½ cup pecans
Cranberry Vinaigrette
⅓ cup cranberry sauce (or canned cranberries)
2 tsp mustard
2 tbsp apple cider vinegar
2 tbsp balsamic vinegar
½ tsp each salt and pepper
1 ½ tbsp dried cranberries
1 tbsp cranberry juice (optional)
2 tsp fresh thyme leaves
⅓ cup olive oil
To Serve
Cooked spiced rice mixed with ½ cup dried cranberries and ½ cup chopped pecans
Cheese platter with fruits
Remaining herb butter
Directions
In a deep plate (a 9 inch by 13 inch oven dish works great) add all brine ingredients and mix with whisk or fork
Place defrosted turkey tenderloins in brine solution for a minimum of 30 mins and up to 3 hours
Preheat your oven to 400°F
Remove turkey tenderloins from brine and pat dry with kitchen towel
Season turkey tenderloins on both sides generously with dry seasoning ingredients (salt and pepper, granulated garlic, lemon parmesan blend)
In a 9 x 13 inch oven safe dish, add enough of the 1/4 cup of butter to coat bottom of dish
Arrange turkey tenderloins over butter and scatter herbs, head of garlic and remaining butter on top
Roast turkey for 30 minutes, then add stock and drop temperature to 375°F
Continue roasting until internal temperature of the tenderloins register 165°F (roughly a further 15-20 minutes). Turn broiler on high and broil tenderloins for 2 minutes for extra char on top
Remove dish from oven and cover turkey tenderloins for 8 minutes before slicing
Remove roasted head of garlic from dish and use to make herb butter by mashing garlic into melted butter along with the herbs and seasoning
Slice tenderloins into 1 cm thick slices (or to your taste) and drizzle with herb butter
For the pear salad: arrange all ingredients on salad platter
To make the vinaigrette: mix all ingredients in a bowl and pour 3 tablespoons of it over the salad
Serve turkey tenderloins and salad with cheese board and cranberry pecan rice
