Turkey Tenderloin

This was the most flavorful and tender turkey I've ever made and I've made a lot of great turkeys in my life so far!

I'm seriously thinking about making this next Thanksgiving!

The brine

2 Cups water 

2 tsps salt

A few sprigs of rosemary and thyme

A small handful of black peppercorns

The dry rub

2 tsp Onion powder

2 tsp Garlic powder

2 tsp dried Parsley

1 tsp dry Mustard

2 fresh grindings of pepper

1 pinch salt

1 tsp oil

1 TBLSP high heat oil

Method

Add the water and salt to a small saucepan and heat until the salt dissolves.

Remove from the heat and add the herbs and peppercorns.

When cool, add the turkey and brine to a small bowl, a zip top bag or what I like to use ... my glass meatloaf pan.

Keep in the brine overnight.

When it's time to cook, preheat the oven to 400 and heat a cast iron pan over medium heat.

Pat the tenderloin dry with paper towels.

Drizzle with a tsp of oil and sprinkle with the rub and pat in all over.

Add the TBLSP of high heat oil such as (Avocado or Grapeseed).

Add the tenderloin. Increase the heat to medium high. Cook for about 5 minutes or until browned.

Flip over and put it in the oven.

Roast for about 25 minutes or until the internal temperature reaches 165-170. 

Let rest for 10 minutes before slicing.

Serve with a veggie and potatoes.

*Hint- I like to add fresh veggies like asparagus or broccoli during the last 15 minutes.

4 servings

3.5 grams of unsaturated fat per serving

.5 grams of saturated fat per serving