Ingredients
Turkey
- 3 turkey tenderloins, defrosted to room temperature if frozen
Brine
- 5 cups water
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 1/4 cup whole peppercorns
- 4 bay leaves
Turkey Spice Seasoning
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion flakes
- 2 tablespoons Italian seasoning
- 1 tablespoon chive flakes
- 1 tablespoon paprika
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
Searing and Roasting
- 3 tablespoons butter
- 6 garlic cloves
- 1/4 cup orange juice
- 6 sprigs fresh oregano, rosemary, or thyme
- 1 1/2 cups stock (chicken or turkey stock preferred)
- 4 tablespoons butter (for roasting pan)
Gravy
- 2 cups milk
- 2 tablespoons flour
Instructions
- Brine the Turkey: In a large bowl, mix the water, kosher salt, sugar, whole peppercorns, and bay leaves to create the brine. Submerge the turkey tenderloins fully in the brine. Allow them to soak for at least 30 minutes, or up to 12 hours, to ensure maximum flavor and juiciness.
- Dry and Season: Remove the turkey tenderloins from the brine and thoroughly pat them dry with paper towels. This ensures the seasoning will adhere properly. In a separate bowl, combine brown sugar, garlic powder, onion flakes, Italian seasoning, chive flakes, paprika, salt, and pepper. Generously sprinkle this seasoning mix over all sides of each tenderloin.
- Preheat and Sear: Preheat your oven to 375°F (190°C). Heat 3 tablespoons of butter in a heavy, oven-safe skillet over medium-high heat. Once hot, add the turkey tenderloins and sear them for about 8-10 minutes on one side until golden brown. Flip and sear the other side for an additional 7 minutes.
- Add Flavorings and Prepare for Roasting: After searing both sides, add the garlic cloves to the skillet. Pour the orange juice over the turkey and lay the fresh herb sprigs on top. Next, pour in the stock and distribute the remaining 4 tablespoons of butter evenly around the pan.
- Roast the Turkey: Cover the pan tightly with foil. Place the skillet in the preheated oven and roast for 25-35 minutes, depending on the thickness of the tenderloins. Use an oven thermometer to check doneness; the internal temperature should reach 170°F (77°C) in the thickest part.
- Rest the Turkey: Remove the skillet from the oven. Transfer the turkey tenderloins to a cutting board and cover loosely with foil. Let rest while preparing the gravy. This resting period lets juices redistribute, ensuring moist meat.
- Make the Gravy: In a jar or bowl, mix the milk and flour until smooth. Pour this mixture into the skillet drippings and pan sauce over medium heat. Bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally. Use a potato masher to mash any solids for a smoother gravy consistency.
- Strain and Serve: Strain the gravy through a fine mesh sieve into a bowl to remove any lumps or solids. Pour the smooth gravy over sliced turkey tenderloins and serve immediately for a delicious, comforting meal.
Notes
- Brining the turkey tenderloin greatly enhances flavor and moisture; do not skip this step.
- If you don’t have fresh herbs, dried herbs can be substituted but use half the quantity.
- Use an oven-safe skillet to simplify transferring from stovetop to oven; otherwise, transfer seared meat and juices carefully to an oven dish.
- Ensure the turkey is cooked to an internal temperature of 170°F to avoid undercooking or toughness.
- The gravy can be thickened more by adding an extra tablespoon of flour if preferred.
- Leftover turkey and gravy can be refrigerated for up to 3 days.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American, British, Italian
