How Long to Cook Jennie-O Turkey Breast Tenderloin for Moist, Juicy Results

Jennie-O turkey breast tenderloin is a lean, boneless cut that makes an easy, healthy entrée. But to get the best texture and flavor, it’s key to cook it properly and not overdo it. So how long should you cook Jennie-O turkey breast tenderloin?

In this article, we’ll cover everything you need to know for cooking times, methods, and techniques to yield tender, juicy turkey breast every time.

An Overview of Turkey Breast Tenderloin

Turkey breast tenderloin is a prime cut from the breast of the turkey. It’s long and thin in shape.

Compared to a whole turkey breast or bone-in breast halves, tenderloin is:

• Boneless and skinless
• Lean and low fat
• More uniform in shape and size
• Quicker cooking

Without bones or skin, the tenderloin cooks faster than bone-in cuts. And its evenly sized, rectangular shape means more consistent cooking.

Jennie-O turkey breast tenderloins contain no artificial ingredients or preservatives. Their all-natural preparation makes them ideal for roasting baking, grilling and more.

Why Cooking Time Matters

Cooking time is crucial for getting tender not tough, results with turkey breast. The tenderloin has less fat than chicken breast and can dry out if overcooked.

The goal is to reach a safe minimum internal temperature while maintaining moisture. Follow Jennie-O’s recommended cooking times and temperatures for fail-proof outcomes.

Undercooked turkey poses a safety risk from bacteria. While overcooked breast meat dries out, toughens up, and loses flavor. Use a meat thermometer and adhere to cooking times for optimum doneness.

Jennie-O Turkey Breast Tenderloin Cooking Times

Jennie-O provides specific cooking instructions and times for its turkey breast tenderloins. Here are the standard recommendations:

Oven Baked:

• Preheat oven to 350°F
• Cook 60-70 minutes
• Internal temp should reach 165°F

Grilled:

• Grill over medium heat
• Cook 45-50 minutes
• Reach minimum 165°F internal temp

Slow Cooker:

• 1 hour 45 mins (high) or 2 hours 25 mins (low) for fresh
• 3 hours (high) or 3 hours 35 mins (low) for frozen
• Cook until internal temp hits 165°F

Air Fryer:

• Pre-heat to 300°F
• Cook until internal temp reaches 165°F
• Time varies based on wattage (about 50 mins for a 1500W model)

These oven, grill, slow cooker, and air fryer times yield a safely cooked interior while maintaining moisture. Always use a meat thermometer to confirm the center reaches 165°F.

Tips for Maximizing Tenderness

Following the recommended cooking times is essential. But there are some additional tips that can help keep Jennie-O turkey tenderloin as moist as possible:

• Monitor temperature – Use an instant-read thermometer to monitor doneness instead of relying solely on timing. This prevents overcooking.

• Rest before slicing – Let the cooked tenderloin rest at least 5 minutes tented in foil before cutting to allow juices to redistribute.

• Prevent overcrowding – If cooking multiple tenderloins, avoid overcrowding the pan or grill which can cause steaming.

• Use a meat mallet – Gently pound the tenderloin to an even thickness which promotes consistent cooking.

• Baste with broth – Baste roasted tenderloin with turkey broth during baking for added moisture and flavor.

Following Jennie-O’s cooking instructions and using these simple techniques will deliver tender, juicy results every time.

How to Tell When Turkey Breast is Done

The best way to assess doneness and prevent overcooking is using a meat thermometer. Turkey is safely cooked once the thickest part of the breast reaches 165°F.

If you don’t have a thermometer, look for these visual signs it’s done:

• The interior color changes from pink to white.
• The juices run clear rather than pink when pierced with a fork.
• The meat becomes opaque and firmer to the touch.

But a thermometer is the only sure way to check for a safe minimum temperature. Temping multiple areas of the breast guarantees no undercooked spots.

What if Turkey Breast is Undercooked?

If you pull the tenderloin from the oven and find it’s still slightly undercooked, don’t panic. You have options to finish off an undercooked turkey breast.

If the internal temp is at least 150°F, simply return it to the hot oven for 5-10 minutes more until it reaches 165°F.

For added insurance, you can transfer the tenderloin to a hot grill or skillet to quickly finish off without overcooking the exterior.

The good news is turkey breast is very forgiving. Unlike chicken, it’s not ruined or unsafe if slightly undercooked. Just use a hot oven, grill, or pan to rapidly bring an undercooked tenderloin up to temp.

What if Turkey Breast is Overcooked?

While you can rescue an undercooked tenderloin, overcooking is tougher to reverse. The breast meat dries out quickly if cooked beyond 165°F.

If your turkey breast is slightly overdone around 170°F, just be sure to let it rest after cooking. This allows the juices to be reabsorbed, restoring a bit of moisture.

For very overcooked turkey, your best bet is to soak pieces in broth or gravy on the plate. This won’t totally reverse the drying but can moisten the meat.

Next time, be sure to follow Jennie-O’s recommend cook times for each method. Using a meat thermometer prevents going past 165°F and drying out the breast.

Common Mistakes to Avoid

Here are some common errors that can lead to dry, overcooked turkey breast:

• Cooking at too high temperature – Use moderate oven temps or grill heat.

• Not using a meat thermometer – Don’t rely on appearance or timing alone.

• Cutting into turkey right after cooking – Always let it rest 5-10 minutes before slicing.

• Overcrowding the pan – Give tenderloins room so they cook evenly.

• Understuffing the breast – Stuffing inserted before cooking prevents even cooking.

• Skipping basting – Baste roasted tenderloin to prevent drying out.

As long as you stick to Jennie-O’s guidelines and cook to 165°F internal temperature, you’ll achieve fail-proof results every time.

The Best Methods to Cook Turkey Breast

While the oven is most common, there are several excellent options for cooking turkey breast tenderloins:

Oven Roasting – The oven’s dry, ambient heat evenly cooks the breast. Use a shallow pan and tent foil.

Grilling – Imparts delicious char while cooking quickly over direct heat. Grill over medium heat, turning occasionally.

Slow Cooker – Convenient hands-off method. Add tenderloins and 1⁄2 cup water and cook on low for 2-3 hours.

Air Fryer – Uses hot circulating air to crisp and cook turkey. Preheats fast and cooks quickly by 50 minutes.

Poaching – Submerges tenderloin in simmering liquid like broth, resulting in very moist meat.

Sous Vide – Cooks turkey in a precise temperature water bath for tender texture. Ideal but requires special equipment.

The oven, grill, or slow cooker are likely the easiest cooking appliances for most home kitchens.

To yield moist, tender results every time, Jennie-O turkey breast tenderloin should cook for 45-70 minutes by recommended methods until reaching an internal temperature of 165°F.

Monitor temperature closely and allow the tenderloin to rest before slicing for optimum quality. While oven roasting may be most popular, also consider grilling, slow cooking, or air frying for exceptionally juicy, flavorful turkey breast.

Following Jennie-O’s straightforward cooking times and temps guarantees you’ll have tender, perfectly cooked turkey breast on your table in no time. Enjoy this lean, versatile cut in all your favorite turkey dishes.