Glazed Balsamic Turkey
I picked up this recipe from the local grocery store. It's very simple and I loved every bit of it.
I picked up this recipe from the local grocery store. It's very simple and I loved every bit of it.
- Carbohydrate 0.17012625 g
- Cholesterol 0 mg
- Fat 0.0085575 g
- Fiber 0.0695625 g
- Protein 0.02874375 g
- Saturated Fat 0.0025725 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.1155 mg
- Sugar 0.10056375 g
- Trans Fat 0.000367500000000001 g
- Calories 1 calories
Step-by-step
- Preheat oven 400F
- Sprinkle turkey with salt & pepper.
- In large oven safe skillet, heat oil over medium-high heat.
- Add turkey and cook 3-4 min turning occasionally to brown all sides
- Place skillet in oven. Bake 11 to 13 minutes until turkey looses its pink color.. or temp reaches 165. Transfer to cutting board.
- Meanwhile from 2 clementines or 1 orange squeeze about 1/3 cup juice. Peel remaining clementines or orange into segments.
- Place same skillet over med/low heat. Add vinegar, clementine wedges and clementine juice. Cook 2 minutes or until segments are soften, stirring to loosen any browned bits in the bottom of the skillet. Add butter and honey and cook just until sauce thickens, stirring constantly. To serve, slice turkey diagonally into 1/2 thick slices, spoon orange segments and sauce over turkey.
Swapping bottled orange juice for freshly squeezed clementines changes the sauce entirely by eliminating the metallic preservatives found in commercial cartons. Fresh citrus contains raw enzymes and bright acidity that react differently when reduced with balsamic vinegar and honey. Use a heavy cast-iron skillet or a thick stainless steel pan to retain the heat necessary for searing the tenderloin before it moves into the 400 degree oven.
The most common error with lean poultry is relying solely on timer estimates rather than internal metrics. Turkey tenderloins transition from juicy to dry within ninety seconds once they pass the target threshold. Insert an instant-read digital thermometer into the thickest part of the meat to verify the 165 degree final temperature precisely.
Managing two tasks simultaneously requires prep work before the heat goes on. Squeeze the citrus and peel the remaining segments before searing the meat so the hot skillet does not sit empty while you chop. Deglazing requires scraping the bottom fond vigorously with a wooden spatula while the vinegar simmers for two minutes to incorporate those browned proteins into the butter emulsion.
Slicing the rested meat diagonally across the grain shortens the muscle fibers for a more tender bite. Pouring the warm citrus segments and reduced pan sauce over the portions immediately prevents the fat from separating.
