Wandering through the grocery store the other day, I came upon a promising dinner option that was both cheap and healthy. I had no idea what I would do with it, but what I wound up with is a great option for Easter Dinner. I repeat: cheap and healthy.
Turkey Breast Tenderloin, as with Pork Tenderloin, is extremely versatile and can be prepared in a number of ways. But because I am averse to dry meat, I really like to put these in the slow cooker to prevent them from drying out. No matter your preferred cooking method, the common denominator is this: cook until the internal temperature reaches 165°F. Non-negotiable.
According to the Butterball website oven roasting and grilling are also two great options, though I came across methods for the cast iron skillet and Instant Pot as well.
Oven: Preheat oven to 325°F. Place in pan and bake 50 to 60 minutes until internal temperature in thickest part of tenderloin reach 165°F when measured with a meat thermometer.
Grilling: Preheat grill. Sear 5 to 8 minutes on each side. Grill for another 20 minutes, turning several times. Check internal temperature with meat thermometer in thickest part of tenderloin. Cook to internal temperature of 165°F.
If you are a gravy-loving people, as we are, I have included steps for making a roux and using the flavorful drippings to make gravy. It’s not necessary but it’s YUMMY.
Slow Cooker Turkey Tenderloin and Gravy
I tossed this together using what I had on hand and it turned out beautifully. This would make a wonderful entrée for any holiday gathering.
I have not included any salt in this recipe as the onion soup mix provides enough to start. You can of course adjust if more is needed.
The gravy is totally optional as the turkey is quite moist on its own. Learn more about making a basic roux for gravy here.
Ingredients
FOR THE TURKEY
- 1.5 lbs (24 oz) packaged Turkey Breast Tenderloin usually two pieces per package
- 1 medium onion, sliced
- 1 cup hot water*
- 1 tsp Better than Bouillon* roasted chicken, beef or pork flavor
- 1 packet dried onion soup mix
- 1 tsp dried sage**
- 1/2 tsp dried thyme**
FOR THE GRAVY
- 2 TBSP butter
- 2 TBSP all-purpose flour
- 1 cup strained liquid from the slow cooker
Instructions
FOR THE TURKEY
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Place sliced onions in the bottom of the cold slow cooker. Place the cold turkey tenderloins on top of the onions.
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Dissolve Better than Bouillon in hot water or substitute one cup of chicken or beef broth. Add to slow cooker with soup mix, sage and thyme (**or poultry seasoning.)
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Cook on low for 6 hours making sure that the internal temperature when finished is 165° F.
FOR THE GRAVY
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In a skillet, melt the butter over medium high heat and slowly sprinkle in the flour. Use a wooden spoon to whisk constantly, scraping the skillet, to dissolve all flour and form your roux. Keep whisking and cook for 3-5 minutes until all flour is incorporated and the roux is pale blonde in color.
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Strain one cup of the cooking liquid from the slow cooker and pour into the skillet. (If you do not have a full cup, use water, broth/stock or milk to get to the full cup.) Keep whisking until combined. Once everything is incorporated and bubbling, reduce the heat to a simmer.
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Keep stirring and allow the gravy to cook until it reaches your desired thickness. If it’s too thick, add a bit more cooking liquid/water/broth/milk to get it just right. Taste and adjust seasonings as needed.
Recipe Notes
*Substitute one cup of chicken or beef broth for the cup of water and Better than Bouillon.
**You may substitute 2 teaspoons dried poultry seasoning for the sage and thyme.
