Tender

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. Cook hot and fast—minutes only. Cut into strips for stir-fries or leave whole for grilling. A brief brine or marinade improves juiciness.

Track this ingredient

Unit

Characteristics

Preparations

CookedFreshFriedGrilledPan FriedPreparedRoastedWhole

Traits

ButteryCulinary PartLeanMildPremiumQuickTenderVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 177

Amount per 100 g

  • Total Fat 10.5 g
  • Saturated Fat 2.98 g
  • Trans Fat 0.1 g
  • Monounsaturated Fat 4.09 g
  • Polyunsaturated Fat 2.12 g
  • Cholesterol 85.4 mg
  • Sodium 73 mg
  • Salt 0.16 g
  • Total Carbohydrate 0.99 g
  • Dietary Fibre 0 g
  • Total Sugars 0.51 g
  • Complex / starch 0 g
  • Protein 21.9 g
  • Water 67 g

Tender of Turkey: composition reflects this culinary part relative to the whole ingredient.

History

Butchers charted tender of turkey as cookery specialised by muscle and joint.

Retail packing standardised tender portions of turkey for home kitchens.

Ready-to-cook tender packs of turkey expanded for convenience cooking.

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