Lemon Sage Turkey Tenders

If you’re the type who never buys fresh herbs, I beg you to reconsider! Fresh herbs have a flavor impact that far surpasses dried. There’s really no comparison. I never thought much of either thyme or sage until I tried them fresh. All I can say is WOW! A sprinkle of dried sage on these turkey tenders would be “meh.” But a few fresh leaves here and there turn this dish into something spectacular. Give it a try; I know you’ll love it!

CONTAINER #1 (SAUCE)

¼ cup lemon juice
¼ cup olive oil
2 TBSP (30 ml) white wine
½ cup chicken broth
½ tsp sea salt
Freshly ground black pepper to taste
CONTAINER #2

1½ pounds turkey tenders
CONTAINER #3

2 TBSP (30 ml) arrowroot starch
CONTAINER #4

3 TBSP (45 ml) coconut oil
CONTAINER #5

Fresh sage leaves
Serves 4

Prep Day:

In airtight container #1, combine the lemon juice, olive oil, white wine, chicken broth, sea salt, and pepper until combined. Refrigerate until needed.
Place the turkey tenders in a zip-top bag, remove the air, and seal the bag.
Pound the tenders with a kitchen mallet until ½-inch-thick.
Remove the tenders from the bag, and cut them in half lengthwise. Remove the tendon that runs along the center of each one.
Place the tenders in airtight container #2, and refrigerate until needed.
Place the arrowroot starch in a 1-gallon zip-top bag (container #3) and seal.
Place the coconut oil in airtight container #4.
Place the sage leaves in a small container (#5), and refrigerate until needed.
Serving Day:

Place the tenders in the bag of arrowroot starch, seal, and toss them around to coat them.
In an electric skillet set to medium heat, heat the coconut oil. Add the tenders, and cook for 2 minutes to brown. Once browned, flip them over to brown the other side.
Shake the sauce container to combine the ingredients, and pour the sauce into the skillet.
Place the sage leaves on and around the turkey tenders and simmer, uncovered, until the turkey is cooked through, 3-4 minutes.

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Lemon Sage Turkey Tenders are bright, tender, and weeknight-fast. Pounded turkey tenders get a light arrowroot dusting, then pan-sear in coconut oil with fresh sage leaves while a quick lemony sauce of white wine and chicken broth finishes the pan.

Pro Tips

• Pound the tenders to a uniform ½-inch thickness and remove the tough tendon running down the centre — even thickness is what keeps them juicy and quick-cooking.
• Cut the tenders in half lengthwise after pounding; smaller pieces sear fast and stay tender where whole tenders can dry out.
• The arrowroot dusting gives the turkey a light golden crust and helps the lemon-wine sauce cling to every piece.
• Fry the sage leaves briefly in the coconut oil until just crisp — they become fragrant, crunchy garnish that defines the whole dish.
• Whisk the lemon juice, olive oil, white wine, and chicken broth together ahead so the sauce is ready to go the moment the turkey comes out of the pan.

Frequently Asked Questions

What are turkey tenders?

They're the small tenderloin strips from the underside of the turkey breast — very lean and quick-cooking. Chicken tenders are a fine substitute with the same method.

Is this recipe paleo?

Yes: turkey tenders, arrowroot starch, coconut oil, lemon, white wine, chicken broth, and fresh sage. No flour, dairy, or sugar anywhere.

Can I prep it ahead?

The container system is built for it: mix the sauce, prep the pounded tenders, portion the arrowroot and oil, and chill the sage. Dinner cooks in minutes from there.

What should I serve with it?

Mashed cauliflower or roasted vegetables soak up the lemon-sage sauce beautifully, and a simple green salad keeps the whole plate bright.

Recipe Card

Stav Kogan

Lemon Sage Turkey Tenders

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• ¼ cup lemon juice
• ¼ cup olive oil
• 2 TBSP white wine
• ½ cup chicken broth
• ½ tsp sea salt
• 2 TBSP arrowroot starch
• 3 TBSP coconut oil

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