This Smoked Turkey Tenderloin is the perfect centerpiece for a special meal without the hassle of preparing a whole bird. The tenderloins are coated in a smoky, aromatic spice rub and oven-roasted to juicy perfection, delivering flavorful, smoky meat without the need for a smoker. Pair it with Turkey Shallot Gravy, cranberry sauce, and Parmesan Thyme Potato Gratin for a festive feast that works year-round.
To ensure even cooking and reduce roasting time, tie the tenderloins separately with cotton kitchen twine, or ask your butcher to do it for you. The preparation is simple, yet the results are impressively elegant—perfect for holidays or a celebratory dinner.
This recipe works for people with chronic kidney disease because it creates a lot of flavor without a lot of added salt. You can also adjust how much of a serving size fits to your protein needs with kidney disease. If you are on dialysis, you may need extra protein and can eat larger portions. If you have chronic kidney disease and are limiting your animal protein, you can stick to smaller portions.
Dr. Blake’s Top Tip: For maximum flavor, allow the spice-rubbed tenderloins to rest in the refrigerator for at least 3 hours or overnight. Searing the tenderloins before roasting locks in the juices and creates a beautiful crust. Don’t forget to let the meat rest for 5 minutes after roasting to retain its moisture and ensure the perfect slice!
- Yield: 8 Servings
Ingredients
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
2 teaspoons light brown sugar
1 teaspoon dried thyme
1 teaspoon dried sage
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 boneless turkey breast, trimmed and tied, about 2 pounds
1 tablespoon olive oil
Roasted shallot, clementine and fresh sage, for garnish, optional
Turkey Shallot Gravy, for serving, optional
Instructions
1 Using a small bowl, combine the paprika, onion powder, garlic powder, chili powder, sugar, thyme, sage, salt and pepper. Mix all the spices, fresh herbs, sugar, salt and pepper in a small bowl.
2 Line a baking sheet with a wire rack, set aside, Using a paper towel, dry the turkey, removing as much moisture as possible. Place the turkey on a cutting board or piece of parchment paper. Coat the tenderloins, rubbing the spice mixture to completely cover. Transfer turkey to the prepared baking sheet and refrigerate 3 hours or overnight.
3 Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 325°F. Using a large saute pan over medium high heat, heat the oil. Brown the tenderloins, about 2 minutes per side. Transfer the turkey to a rimmed baking sheet. Roast until an internal temperature on an oven thermometer reaches 165°F, about 25-30 minutes.
4 Allow tenderloins to sit for 5 minutes before slicing. Transfer sliced tenderloin to a serving platter, garnish with shallots, clementine and sage, if desired. Serve with Turkey Gravy, on the side, if desired.
Notes
- Low Sodium
- Low Sugar
- High Protein
