I was gonna call this the "don't ask" meal, but then I realized I had recreated a specialty of my youth.
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For some strange reason (boredom, maybe?) I had purchased a turkey tenderloin, possibly the most boring piece of protein on the planet. Oh sure, I know people who will sous vide the breast for sandwiches, but that wasn't my intent. Nor was slicing it thinly, and using it like faux veal cutlets, schnitzel, or something along those lines.
Instead, I dry-brined it for a few hours, and roasted it in a fairly slow oven, to an internal temp of 150℉, on a Thermoworks probe. Which, as can be seen, at least kept it moist. I'd baked a potato and mushed it up with butter and topped with sour cream (okay, full fat yogurt). And I made peas and carrots, with onions.
Then thinking about it all, we're eating a fancified version of a Swanson frozen turkey TV dinner. Which actually made it all ok - though it was missing the molten lava apple/cranberry thing that (as well as the "gravy.")
And I doubt the Swanson of my youth was accompanied by a nice, dry Chenin Blanc, but this one was!
