© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
6 oz TURKEY TENDERLOIN
Pinch kosher salt
Pinch freshly ground black pepper
As needed extra-virgin olive oil
2 tbsp freshly squeezed lemon juice
4 oz wild mushrooms, sliced
2 tbsp truffle oil
2 tbsp fresh basil, chopped
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
1 tsp unsalted butter
1 tbsp shallots, chopped
1/2 c Marsala wine
1/4 c heavy cream
3 oz Parmesan cheese, freshly grated
Pinch fresh garlic, minced
Pinch freshly grated nutmeg
1/2 oz sun-dried tomatoes
4 oz fettuccine
As needed truffle oil
As needed Parmesan cheese, freshly grated
As needed fresh herbs for garnish
PREPARATION
Pound turkey tenderloins to an even thickness. Season with salt and pepper. In a small amount of olive oil, sear turkey on both sides, remove from pan. Sprinkle with lemon juice.
Bake in a 325 degree F convection oven for 15 minutes or until cooked through. Hold for service.
MUSHROOM MARSALA SAUCE
In same oven, roast mushrooms in truffle oil with fresh herbs. Transfer to sauté pan, add butter and shallots. Deglaze with wine, reduce by 1/2 of the volume.
Add cream and reduce by 1/3 of the volume. Add cheese, garlic and nutmeg.
SERVICE
Julienne turkey tenderloin. Add sun-dried tomatoes to turkey strips.
Cook fettuccine to al dente stage. Drain and toss with truffle oil to coat.
Mix fettuccine with Mushroom Marsala Sauce. Stir in turkey/tomato mixture and toss well to coat all surfaces.
Sprinkle with Parmesan. Garnish with fresh herbs.
Total Calories 1830
Calories from Fat 820
Total Fat 92 g
% Daily Total Fat 142
Saturated Fat 37 g
% Daily Saturated Fat 185
Cholesterol 280 g
% Daily Cholesterol 93
Sodium 1700 mg
% Daily Sodium 71
Total Carbohydrates 125 g
% Daily Total Carbohydrates 42
Dietary Fiber 8 g
% Daily Dietary Fiber 32
Sugars 21 g
Protein 98 g
% Daily Protein 50
% Daily Vitamin C 45
% Daily Calcium 110
% Daily Iron 50