I would have a riot on my hands if did not serve turkey at Thanksgiving dinner. No joke. So, I started researching options. I almost always roast an extra turkey breast or two on the side when I do a whole turkey, anyway. We love our leftovers. But I steered in a different direction this year - towards turkey tenderloins.
Now, my daughter was a bit disappointed, because the skin of a bird is her favorite part. But the amazing flavor of both the meat and the gravy made up for that. Basically.
This dish is at the same time elegant and home, and better yet, it's easy enough to make for supper on a weekday.
Turkey Tenderloins with Madeira Gravy
These turkey tenderloins in Madeira gravy are elegant enough to serve for the holidays, yet quick and easy enough to serve on a weekday.
Prep Time: 10 minutes (+ 2-4 hours unatte
Cook Time: 25 minutes
Keywords: bake entree sauce alcohol turkey Christmas Thanksgiving American fall winter
Ingredients (serves 10-12)
- 3 cups dry Madeira
- 1/4 cup + 2 tablespoons red wine vinegar
- 1/4 cup + 2 tablespoons white balsamic vinegar
- 12 garlic cloves, crushed
- 18 fresh thyme sprigs
- 2 teaspoons sea salt
- 4 pounds turkey tenderloins
- ~2 tablespoons vegetable oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 3 large shallots, finely chopped
- 2 teaspoons all-purpose flour
- fresh thyme sprigs, to serve
Stir all of the marinade ingredients together in a large measuring cup until the salt dissolves. Set 1-1/4 cups of the marinade aside.
Place the turkey tenderloins in a large storage container with lid or a couple of gallon-sized zippered baggies. Pour the remaining marinade over the turkey. Seal/cover, pressing out air, and refrigerate for 2-4 hours, turning occasionally.
Preheat oven to 450° F. Lift the turkey tenderloins out of the marinade (you can discard it) and pat them dry. Rub the tenderloins with 1 tablespoons of the oil, and sprinkle all over with the salt and pepper.
Heat remaining tablespoon of oil in a large cast-iron skillet over high heat. Add turkey and sear on each side, 2-3 minutes or until browned. Do this in batches, if necessary, adding a little more oil, if needed. Transfer to a 9x13 baking dish or a roasting pan, and discard any residual oil.
Reduce the heat to medium and add the butter and shallots to the pan, stirring until butter melts. Stir in the flour and allow to cook for about 3 minutes, or until shallots are just tender. Whisk in the reserved marinade from the first step, and bring it to a simmer; simmer until thickened, 2-3 minutes. Pour over the turkey tenderloins.
Slide into preheated oven and bake for 10-12 minutes, or until the temperature reaches 165° F. Transfer the tenderloins to a cutting board and tend with foil; let rest 10 minutes. Taste the gravy and adjust seasoning, if necessary. Transfer to a gravy boat.
Slice the turkey into 1/2-inch medallions and serve with the gravy.
-slightly adapted from The Lee Bros. Simple Fresh Southern