- Drug-filled drone crash outside S.C. prison sends police on alert
- GOP to Obama: Take your ‘golf cap off’ and get down to coal country
- Hamas cleric tells Jews: ‘We will exterminate you’
- San Diego Costco, Target shoppers shocked by plane crash in parking lot
- George W. Bush penning biography of father
- Israel vows to destroy Hamas tunnels
- Spain evacuates staff from embassy in Libya
- Peace Corps evacuates over Ebola fears; 2 volunteers isolated
- House overwhelmingly approves $16 billion cash infusion for VA overhaul
- Obama admin to blame for HealthCare.gov woes, $840M cost: GAO
Full-flavored burger uses turkey tenderloin
Question of the Day
If you think you have done nearly everything a cook can with boneless, skinless chicken breasts, it might be time to talk turkey.
Other than the big bird at Thanksgiving and ground turkey when they are craving a virtuous burger, most people overlook turkey. Fair enough. Ground turkey can be dry and tasteless. And who has time to roast a bird (or even a massive breast) most nights of the week?
But the turkey tenderloin — a thick strip of meat cut from between the bird’s breasts — turns out to be a convenient, delicious and healthy alternative. Because the tenderloin doesn’t get much of a workout when the bird is alive, the meat is particularly tender. Like chicken breasts, it is incredibly versatile, taking well to the grill, skillet or oven, and working well with any flavor or marinade.
The tenderloins — which average from 8 ounces to 1 pound — also are agreeable to a variety of cuts. Slice them crosswise into medallions, lengthwise into tenders for breading and baking, or into chunks for stir-fry.
Because of their size, tenderloins also take well to being stuffed. Use a paring knife to cut a slit along one side into the meat without going all the way through. This creates a pocket that can be filled with a blend of ricotta cheese, egg, herbs and chopped greens.
The real benefits of turkey tenderloins are the flavor and texture. Though they resemble chicken breasts, and can be used in just about any recipe that calls from them, the flavor is more robust and the texture more tender and moist.
You also save a few calories. A 4-ounce serving of turkey tenderloin has 130 calories and 0.5 grams of fat. The same serving of boneless, skinless chicken breast has 144 calories and nearly 6 grams of fat.
CHOPPED SMOKY TURKEY BURGERS WITH MANCHEGO
Banish all notions of dried-out ground turkey burgers. This technique produces truly moist burgers. In fact, when you form the patties, they will be very moist and messy. Once they hit the grill, they hold together fine.
Start to finish: 20 minutes
1 large egg
½ teaspoon garlic powder
½ teaspoon mustard powder
½ teaspoon smoked paprika
TWT Video Picks
By Ted Cruz
Israel saves its enemies; Hamas endangers its friends
- Geraldo Rivera: Matt Drudge 'doing his best to stir up a civil war'
- Al Gore's climate-changers at EPA hearings foiled by cool temperatures
- Chicken pox outbreak puts illegal immigrant facility on lockdown
- EDITORIAL: The real Lois Lerner exposed in newly released emails
- NAPOLITANO: Is the president incompetent or lawless?
- House votes to sue President Obama over claims of presidential power
- 'Big Bang' star Mayim Bialik helps send bulletproof vests to IDF
- Lois Lerner hated conservatives, new emails show
- Star witness in Bob McDonnell corruption trial refutes 'crush' defense
- CRUZ: A tale of two hospitals: One in Israel, one in Gaza
Obama's biggest White House 'fails'
Celebrities turned politicians
Athletes turned actors
20 gadgets that changed the world