I revisited this recipe today and the new results were kind of shocking. Let me explain.
Instead of using the aluminum foil that I originally had the first go around, I used parchment paper. I was out of foil and didn’t really want to run to the store just for that one item. Since I’ve been doing some baking lately I knew I had parchment paper on hand.
I feel like I must let y’all know that when I did this recipe before (using the aluminum foil) that the tenderloins didn’t turn out dry…. well, not so dry that you had to coat them in gravy or ketchup. They were very good actually. Now that I’ve used the parchment paper in place of the foil this is how I’ll be making this from now on.
There is something about the parchment paper that holds in the moisture and flavor like nothing I’ve ever experienced before. It was so tender that it flaked when you touched it with a fork. Here is the only picture that I was able to get of the finished product (because like I have explained before, my family tends to be a bunch of vultures at dinner time):
Here is a picture of them as I put them into the crock pot to start cooking:
I hope y’all give this a try. It was super simple and very delicious.
Now here is the ORIGINAL POST from October of 2010:
Now that the cool weather has set in (in most parts of the country anyway) it has brought on an overwhelming need to start cooking holiday dishes. I thought this week would be a good week to share my crock pot turkey tenderloins recipe. It is supper easy to do and frees you from having to cook an entire turkey for dinner or for a small crowd.
Here is how I do it:
- 1 – 30 ounce package of marinated turkey breast tenderloins (there should be 2 in the package)
- 4 sheets of aluminum foil
Wrap each tenderlion in a piece of aluminum foil that will completely cover it. When wrapping with the second piece of aluminum foil make sure that the seam side is up when placing into the crock pot. Once they are placed into the crock pot, turn to low and cook for 3 – 4 hours. Make sure to let the tenderloins rest for 15 – 20 minutes once you remove them from the crock pot. This will insure that they remain juicy when you slice them. *NOTE* I usually use a 6 quart crock pot for this, but you just want to use a size that both tenderloins will fit in nicely.
Now share your crock pot turkey recipe with all of us. It doesn’t matter if you roast a turkey breast in your crock pot, make turkey tetrazzini or a turkey casserole….. we want to see your wonderful crock pot turkey recipe. Here are the guidelines:
- Make sure it’s a crock pot recipe. I’m sure you’ve done some wonderful turkey dishes on the stove top or in the oven, but we want to see the one you’ve done in your crock pot.
- Please link to your direct post, not your homepage. This will make it easier for all of us to find your post later on down the road.
- Mention that you shared your recipe here and link back to this post (just good blogger etiquette).
- This is a great way for us all to meet other crock potters so HAVE FUN!
This recipe shared at Tuesday Night Supper Club, Tasty Tuesdays, Tempt My Tummy Tuesday and Crock Pot Wednesday.
Leave a Reply