Slow Cooker Turkey Tenderloin – Slim Kitchen

If you’re hosting a small Thanksgiving or just want more turkey this holiday season, this Crockpot Turkey Tenderloin recipe is for you!

Turkey breast tenderloin has become increasingly popular over the past few years. This “other” white meat is a great alternative to chicken breast. It’s also a great option for those who just want to cook a white meat turkey or a small meal.

While turkey tenderloins can be cooked in a variety of ways, I like cooking them in the slow cooker because they stay super tender and juicy.

Now let’s talk about the sauce in this recipe! While you might not immediately think of sauce or mustard for turkey, it’s delicious. It has a delicious, slightly sweet taste that will keep you coming back for more.

Why we love this recipe!

• Perfect for small holiday gatherings
• No complicated brining or cooking techniques required – easy meal prep
• Let go and cook
• It comes out tender and juicy every time! No dry turkey breast
• Versatile! Easily change up the flavors and enjoy them year-round

What is turkey tenderloin?

The turkey tenderloin is the part of the turkey breast closest to the breastbone. It’s a long strip of white meat and is the juiciest, most tender part of the turkey breast. Hence the name tenderloin. This part of the muscle doesn’t get much exercise, so it stays soft.

Since this is the inner part of the turkey breast, it is lean, boneless, and skinless. If you’ve ever bought a chicken tenderloin, it’s the same thing, just bigger because it comes from turkey.

In the grocery store, turkey breast tenderloin is usually found in freezer bags and sometimes in a brine or marinade. Popular brands include Jennie O. and Butterball. Many times, there will be two turkey tenderloins included in the package. They usually weigh between 8-16 ounces.

If you ever buy chicken tenderloin, this is the same thing, just bigger because it comes from turkey.

Ingredients and easy replacement

Here’s everything you need for this recipe.

• Turkey Tenderloin: Most of the time, turkey tenderloins come in two tenderloins in a package. The slow cooker requires about 2-2.5 pounds of turkey. You can cut this recipe in half and use one, but only use a smaller slow cooker or the sauce will burn. You can also use a whole turkey breast for this recipe and just double the sauce if it’s heavier.
• soy sauce: Soy sauce isn’t just great for Asian recipes, it’s also a great way to add a rich, umami flavor to dishes. The soy sauce in this recipe gives it a nice flavor and adds salt. Soy sauce and coconut amino acids also work.
• Dijon mustard: Mustard is a great ingredient to add complex flavor with just one ingredient. Use only Dijon whole grain mustard. Yellow mustard does not work in this recipe.
• Maple syrup: Maple syrup balances the flavors of soy sauce and mustard, as does honey or brown sugar.
• Apple cider vinegar: Vinegar adds brightness and subtle flavor to dishes. Add balsamic vinegar if you wish.
• Thyme: Thyme, rosemary, dried parsley, or sage can all be used to add herbal flavor to the sauce.

Looking for more classic Thanksgiving flavors? Don’t miss the instructions below.

How to Make Turkey Tenderloins in a Crock Pot

One of the best things about this recipe is that it’s so easy! In just a few steps, you have a super-tender, flavorful turkey. What to do:

1. Prepare turkey tenderloin: Remove turkey from all packaging and rinse if there is a lot of liquid. Pat dry with paper towels. If there is any silvery skin or fat, trim it as needed.
2. Make the sauce: The liquid in the slow cooker will become the sauce for the turkey. Simply combine soy sauce, chicken broth (or turkey broth), mustard, maple syrup, cider, garlic, thyme, and black pepper in the bottom of your slow cooker. Add the turkey tenderloin and coat both sides. They won’t be covered in liquid, that’s okay.
3. Cook over low heat: This is the most important part! Cook turkey tenderloin on low for 3-4 hours or until internal temperature reaches about 160 degrees. It should be 165 degrees when eating, but will continue to cook while resting. If you like your turkey juicy, you may want to get it out sooner. Do not cook the turkey over high heat or it may become dry and overcooked.
4. Let’s take a break: Be sure to let the turkey rest for at least 10 minutes before slicing. The juices will be redistributed and the end result will be more tender.
5. Thick sauce: While turkey rests, thicken sauce if desired. It’s probably thick enough, but you may need to add a little cornstarch to thicken it.

Side dish ideas

Whenever I cook turkey, I always crave classic holiday side dishes.

Go classic! Crockpot Turkey Tenderloin Gravy

While I absolutely love the maple mustard flavor of the sauce in this recipe, you might be craving a classic Thanksgiving twist. Here’s what to do!

1. To the bottom of the slow cooker, add a quarter of the onion, 2 peeled carrots, and 1-2 celery stalks. Pour in 1 cup chicken or turkey broth.
2. In a small bowl, combine 2 tablespoons softened butter (or olive oil) with 1-2 teaspoons poultry seasoning or your favorite spice blend. I love paprika, garlic powder, onion powder, thyme and black pepper. Cover the turkey tenderloin with this mixture.
3. Place tenderloin on top of vegetables. Simmer for 3-4 hours until the temperature reaches about 160 degrees. Take the turkey out and cover with foil to rest.
4. Make turkey gravy: Melt 2 tablespoons butter in a pot over medium heat. Once melted, add 2 tablespoons of flour to make a batter. Stir together and cook for 1-2 minutes, until flour is completely incorporated and lightly browned. Add 1 cup of the strained cooking liquid from the slow cooker. Continue stirring and cooking until thickened. This usually takes about 5 minutes. Taste and season as desired. This can also be done with cornstarch for a lighter option.
5. Slice turkey tenderloin, drizzle with gravy and serve.

Can you cook frozen turkey tenderloin in a slow cooker?

It’s a good idea to thaw meat before cooking it in the slow cooker. The best way to thaw tenderloin is to place it in the refrigerator. It takes 4-5 hours per pound.

If you need to speed up the process, place the airtight-packed turkey in a bowl of room temperature water, changing the water every 15 minutes or so. This takes about an hour.

How do you know when turkey tenderloin is done?

According to the USDA, turkey breast should be cooked to 165 degrees. However, since turkey tenderloin will continue to cook as it sits, most people remove it between 150-160 degrees to ensure the tenderloin stays nice and juicy.

Advance options and storage

After many recipe tests, this turkey actually gets better after sitting in the refrigerator overnight.

If you want to make it ahead of time, your biggest concern is drying out the turkey. Therefore, I recommend removing the tenderloin when it reaches 150 degrees. Don’t slice it.

Let it come to room temperature, then store in the refrigerator. The sauce can also be made ahead of time.

When ready to serve, heat in a 350-degree oven in a covered baking pan and add ½ cup chicken broth until heated through. You can also add it back to the slow cooker and cook with the sauce (or chicken stock) for about 30 minutes.

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Love left

Just like classic turkey, this turkey tenderloin makes for delicious leftovers.

• Make a classic leftover turkey sandwich with cranberry sauce and stuffing.
• Add sliced ​​turkey to a large green salad
• Make delicious fresh turkey wraps with your favorite veggies
• Place sliced ​​turkey tenderloin in grain bowl with remaining roasted vegetables. Pour excess sauce on top