Ingredients
- tablespoons butter
- /4 teaspoon dried thyme
- /4 teaspoon dried rosemary, crushed
- /8 teaspoon paprika
- dash garlic powder
- /4 pound turkey breast tenderloin
Instructions
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Step 1
I start by melting the butter in a small microwave-safe bowl, then whisk in the thyme, rosemary, paprika, and garlic powder. A quick 45-second zap in the microwave does the trick—just watch it doesn’t boil over. Meanwhile, I slice the turkey tenderloin into four equal pieces and gently pound them to an even ¼-inch thickness using a meat mallet or rolling pin. This ensures they cook evenly under the broiler. Next, I preheat the broiler and position the oven rack so the turkey will be about 4-6 inches from the heat. I place the turkey pieces on a foil-lined baking sheet, then broil the first side until it’s lightly browned, about 4-6 minutes. Then I flip them over, brush generously with the herb butter, and broil the second side until it starts to brown. I brush with more butter and continue broiling, basting often, until the turkey is no longer pink inside—about 6-8 minutes more. A meat thermometer should read 165°F for perfectly cooked turkey. I let it rest a minute before serving, so all those buttery juices stay locked in.