Easy Crockpot Lemon Herb Turkey Tenderloin Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface near an electrical outlet. Have all your ingredients measured and ready to go.

Remove the turkey tenderloins from the refrigerator just before you are ready to assemble the cooker, ensuring they are not left out at room temperature for longer than thirty minutes to maintain optimal food safety throughout the preparation process.

Instructions

Assembling the ingredients

1. 1Prepare the slow cooker
   Place the raw turkey tenderloins into the bottom of your slow cooker. Ensure they are arranged in an even layer to promote uniform cooking throughout the process.
   Look for The turkey should be lying flat in the base of the insert.
   Tip Clean your hands thoroughly after handling the raw poultry to maintain food safety standards.

The turkey is arranged in the base of the slow cooker, and the olive oil, seasoning, and broth have been added. The ingredients should look neatly layered, with the herbs beginning to disperse into the broth around the edges of the tenderloins. Everything is ready for the lid to be secured.

Slow cooking the turkey

2. 2Season and add liquid
   Drizzle the olive oil evenly over the turkey. Sprinkle the Italian seasoning packet over the meat, then pour the chicken broth around the sides of the tenderloins to create the cooking base.
   Look for The broth should pool slightly at the bottom of the cooker.
   Tip Avoid pouring the broth directly over the seasonings if you want them to stay concentrated on the meat.

During the cooking phase, the slow cooker maintains a steady, low temperature. As the time progresses, you will notice the aroma of herbs and savory broth filling the kitchen.

The turkey will gradually change from raw to opaque, absorbing the flavors of the Italian seasoning and the liquid base.

Resting and slicing

3. 3Cook and serve
   Cover the slow cooker and cook on low for 4 hours. Once done, remove the turkey and let it rest for 5 minutes. Ensure the internal temperature of the turkey reaches 165°F (74°C) before slicing into medallions.
   Look for The meat should be opaque throughout and easily pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature at the thickest part of the tenderloin to ensure it is fully cooked.

Once the turkey reaches the target temperature, it is removed and set aside to rest. The surface of the meat should appear glossy and moist. After resting, the tenderloins are sliced into medallions, which should hold their shape while remaining succulent and tender, ready for immediate serving.

Common mistakes

A common mistake is overcrowding the slow cooker or using pieces of turkey that are too varied in size, which can lead to uneven cooking. Always aim for uniform pieces.

Another error is lifting the lid too frequently during the cooking process, which allows heat to escape and increases the total cooking time. Trust the slow cooker to do its work and only open it when you are ready to check the internal temperature near the end of the scheduled time.

How to tell it’s done

The turkey is properly cooked when it reaches an internal temperature of 165°F (74°C) at its thickest point. Use a reliable digital meat thermometer to verify this. The meat should appear opaque throughout, with no trace of pink in the center.

When sliced, the medallions should be tender and moist, glistening with the juices from the cooking liquid. Let the meat rest for at least five minutes before slicing to allow the juices to redistribute, which ensures maximum tenderness in every bite.

• Poultry: 165°F (74°C) in the thickest part