Poultry

Tender

Turkey tender (tenderloin strip) is the small inner pectoral muscle sold for fingers, stir-fries, and quick grills. Very lean and fast—minutes in a hot pan. Brine or marinade helps; overcooking turns it stringy. As a tender section of breast, portion for even cooking and clear labelling. Cook turkey tender to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, smoking, deli slicing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.