Turkey tenderloin is a versatile, overlooked meat


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Posted Online: Jan. 15, 2013, 9:54 am
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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.

















 



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  Today is Wednesday, April 23, the 113th day of 2014. There are 252 days left in the year.

1864 — 150 years ago: Some persons are negotiating for 80 feet of ground on Illinois Street with a view of erecting four stores thereon. It would serve a better purpose if the money was invested in neat tenement houses.
1889 — 125 years ago: The Central station, car house and stables of the Moline-Rock Island Horse Railway line of the Holmes syndicate, together with 15 cars and 42 head of horses, were destroyed by fire. The loss was at $15,000.
1914 — 100 years ago: Vera Cruz, Mexico, after a day and night of resistance to American forces, gradually ceased opposition. The American forces took complete control of the city.
1939 — 75 years ago: Dr. R. Bruce Collins was reelected for a second term as president of the Lower Rock Island County Tuberculosis Association.
1964 — 50 years ago: Work is scheduled to begin this summer on construction of a new men's residence complex and an addition to the dining facilities at Westerlin Hall at Augustana College.
1989 — 25 years ago: Special Olympics competitors were triple winners at Rock Island High School Saturday. The participants vanquished the rain that fell during the competition, and some won their events; but most important, they triumphed over their own disabilities.




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