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It’s National Apple Cider Day! Try this Turkey Recipe Soon

Today, November 18,  is National Apple Cider Day! How are you celebrating the day? Celebrate by adding this Apple Roasted Turkey Tenderloin with Cider Pan Sauce to your recipe box.

With Thanksgiving quickly approaching and many thinking of turkey, it’s time to offer this special recipe from the National Turkey Federation. This turkey recipe calls for apple cider and dry white wine.

Apple Roasted Turkey Tenderloin with Cider Pan Sauce

The recipe was created by Chef Jason Walter, The Machine Shed Restaurant in Lake Elmo, MN.


apple cider: 2 Cups
cider vinegar: 2/3 Cup
plain croutons: 4 Cups
tart apples, peeled, cored and diced: 1 Cup
pecan pieces, toasted: 1/2 Cup
fresh thyme: 2 Tablespoons
salt: 2 Teaspoons
freshly ground black pepper: 2 Teaspoons
minced fresh garlic: 2 Teaspoons
apple cider: 1/2 Cup
heavy cream: 1/2 Cup
canola oil: 4 Tablespoons
dry white wine: 2 Cups
apple cider: 2 Cups
minced fresh garlic: 2 Teaspoons
freshly ground black pepper: 2 Teaspoons
heavy cream: 1/2 Cup
cold water: 1 Cup
fresh sage, chopped: 2 Teaspoons
TURKEY BASE: 2 Tablespoons
roux: 4 Tablespoons
garlic mashed potatoes: As needed
thyme candied carrots: As needed
fresh thyme: As needed



Butterfly each turkey tenderloin and pound it to an even thickness of 1/4-inch.
Mix 2 cups of apple cider and cider vinegar. Add tenderloins and cover.
Set aside to marinate in the refrigerator.

Apple Stuffing

Mix croutons, apples, pecans, thyme, salt, pepper, garlic, cider and heavy cream together. Allow to macerate 10 minutes then mix again.

Spread stuffing atop the each tenderloin, leaving 1-inch of space along the edges. Tightly roll each tenderloin and tie with butcher’s twine.

Sear and Oven Finish

Heat oil in roasting pan and sear tenderloins until lightly brown.

Finish cooking tenderloins in a preheated 350 F oven until the internal temperature reaches 170 degrees F. Remove the tenderloins from the pan and allow to rest.

Cider Pan Sauce

Deglaze roasting pan with wine and remaining cider; reduce by 1/2. Reduce the heat and stir in garlic, pepper, cream, water, sage and turkey base.

Mix well, and when just below a simmer, thicken with the roux. Continue to cook until smooth and thicken.


Serve turkey with garlic mashed potatoes and thyme candied carrots.

Slice tenderloins into 2-ounce turkey medallions. Fan 3 to 4 medallions over potatoes. Ladle a small pool of cider sauce in front of the medallions.

Garnish with a sprig of fresh thyme.


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