March 21, 2017
Grilled turkey tenderloin, the inner part of the turkey breast
Grilled turkey is one of my easiest and quickest main dishes. I do it with a lot of extra virgin olive oil, at a moderate temperature so that the oil does not lose its properties. I like to dip the turkey in the oil. Sometimes I accompany the dish with whole bread or a microwaved potato. Others, I have it alone. It depends on the carbohydrates I have consumed or plan to consume.
I buy turkey tenderloins, that are the inner part of the turkey breast. It is a juicy meat and one of the healthiest. It has less fat than chicken.
I heat the oil over 110 Cº in order to seal both sides of the turkey . Once it’s done, I cover the pan with a dish, instead of a lid. Lids generally have slits or holes and I want to keep the steam and the moisture. Normally, I use a transparent dish, but this time I chose a white one for the photography purposes. The dish is an important part of the process.
After that, I turn the temperature level from 9 to 5 and leave the pan for 7 minutes for a piece of about 250-300 grams. Then, I turn over the piece of meat and leave it for another five minutes. Finally, I switch off the power of the hob and leave it another three minutes.
|INGREDIENTS CALORIES IN 100 GRAMS|
|Raw lean Turkey||120|
|Extra Virgin Olive Oil (you normally use a few grams)||900|