Web jump to recipe print recipe once you make this turkey tenderloin recipe, you’ll never go back to making turkey any other way!

Brine for turkey tenderloin. Brine 24 to 48 hours in the fridge. Then, make sure the salt and sugar completely dissolves in the cold water. Gently stir and scrape the bottom continuously for 5 minutes to prevent burning.

Web a dry rub or dry brine is a great way to introduce tons of flavor to a lean cut like turkey tenderloin. Make sure the entire turkey is in the brine. Bring it to a boil and turn off the heat.

Bring to a boil, stirring frequently, then reduce to a simmer and cook until salt and. Web mix the marinade for turkey tenderloins: Take the turkey out of the brine.

Nine times out of 10, i prefer a dry brine over a wet brine. It will seem like a lot of rub, but make sure to use all of it for maximum flavor! A dry brine is easier than a wet brine.

Place the container in the refrigerator for 30 minutes or up to 24 hours. Add a gallon of ice and the onions. Each brining method has its pros and cons.

Web bring 4 cups of water to a simmering boil. Web put a stop to dry, flavorless birds. I rarely get messages from friends and family members wondering how to brine a pork loin or a whole chicken.