The tenderloin is a section of the turkey's breast meat, specifically located at the inside section of the breast near the turkey's keel bone. This part of the turkey typically has a low fat content and cooks very quickly.
Turkey tenderloin is generally sold separately from turkey breast and weighs between six to 12 ounces. The tenderloin, much like turkey meat in general, must be cooked up to 160 degrees Fahrenheit. The turkey tenderloin is a versatile ingredient and can be cooked by either roasting, sautéing or grilling. Other preparation methods include coating it in crumbs or marinating it in various savory and sweet ingredients.