Ingredients
A. Turkey Tenderloin
Purchase fresh (1–1½ lb) or frozen tendon (thawed). Trim excess fat and silver skin before marination.
B. Basic Marinade Components
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Oil Base
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Olive oil, avocado oil, neutral oils
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Acid
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Lemon, lime, orange juice
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Vinegars like balsamic, red wine, apple cider
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Salt Component
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Soy sauce, tamari, coconut aminos, kosher salt
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Flavor Builders
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Garlic, onion, herbs, spices
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Sweeteners (Optional)
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Honey, maple syrup, brown sugar
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C. Ready-To-Use Marinade Blends
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Classic Lemon-Herb: Lemon juice, garlic, rosemary, thyme
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Soy-Ginger: Soy sauce, ginger, garlic, sesame oil
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Honey Mustard: Dijon, honey, apple cider vinegar
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Spicy Chipotle: Chipotle in adobo, lime, cumin
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Italian Balsamic: Balsamic, oregano, garlic
Instructions
A. Trim & Prep
Trim silver skin and pad. Pat dry with paper towels—helps marinade adhere.
B. Score (Optional)
Light diagonal slashes let marinade penetrate deeper.
C. Marinate Properly
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Combine ingredients in a zip-top bag or sealable container.
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Add tenderloin, press out air, seal, and massage.
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Marinate at least 1 hour, ideally 4–12 hours, up to 24 hours.
D. Cooking Methods
Oven-Baking (Most Versatile)
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Preheat oven to 375°F.
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Place tenderloin on a rack over a baking sheet.
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Bake for ~20–25 minutes or until internal temp reaches 165°F.
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Rest 5–10 minutes before slicing.
Grilling
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Preheat grill (medium-high, 425–450°F).
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Grill 4–5 minutes per side, then indirect heat until 165°F inside.
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Rest before slicing.
Stovetop Pan-Seared
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Heat skillet; sear all sides for 2–3 minutes each.
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Finish in 375°F oven (or covered) until 165°F inside.
Slow Cooker / Instant Pot
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Marinate then cook on low for 2–3 hours (crockpot) or 12 min high pressure (Instant Pot), followed by quick release and optional broil for crust.
E. Rest and Slice
Always rest turkey before slicing—5–10 minutes to lock in juices, then slice into diagonal cuts for presentation.