- 3 tablespoons brown sugar, divided
- 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided
- 2 tablespoons minced fresh gingerroot
- 6 garlic cloves, minced
- 1/2 teaspoon pepper
- 1 package (20 ounces) turkey breast tenderloins
- 1 tablespoon cornstarch
- 1 cup reduced-sodium chicken broth
- Preheat oven to 375°. In a small saucepan, mix 2 tablespoons brown sugar, 2 tablespoon soy sauce, ginger, garlic and pepper.
- Place turkey in a 13x9-in. baking dish coated with cooking spray; drizzle with half of the soy sauce mixture. Bake, uncovered, 25-30 minutes or until a thermometer reads 165°.
- Meanwhile, add cornstarch and the remaining brown sugar and soy sauce to the remaining mixture in saucepan; stir until smooth. Stir in broth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut turkey into slices; serve with sauce. Yield: 4 servings.
Reviews for Garlic-Ginger Turkey Tenderloins
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"Goes together quickly and tastes wonderful! I was slightly skeptical at first about this particular mixture of flavors, but the brown sugar balanced out the saltiness of the soy sauce, and the "bite" of the ginger and garlic nicely. We used chicken breasts instead of turkey tenderloins and powdered ginger instead of fresh gingerroot because they were what we had on hand."
"I enjoyed the creative flavors in this recipe. I am going to make the glaze at Thanksgiving! My kids found the ginger a little strong. I will probably scale it back a little next time."
"Pretty good. I used ground ginger and reduced the amount to about 1 or 1.5 tsp. I also had to use chicken, since I couldn't find decent turkey at the store I visited. Still, I will make it again."
"This was great. The smell of the garlic and soy sauce was fantastic, and I knew the dish was going to be wonderful. Very easy to make. I substituted turkey cutlets because that's what I had on hand, so I only cooked them for about 20 minutes. Everything else, however, I used as directed. Did not feel it was too much ginger but maybe my 2T was more like 1.5T. Served this with some steamed snap peas drizzled in olive oil. Delicious!"
"This was good but the next time I make it I will not use so much ginger."