Grab your turkey injectors and whip up this simple Sriracha marinade for turkey tenderloins that are tender, moist and delicious. Plus I have the scoop on a screening of the “Sriracha” documentary in Indianapolis!
There’s a documentary coming to Indianapolis and it’s all about everyone’s favorite rooster sauce – Sriracha.
Yes, that’s right, an entire documentary devoted to answering your burning questions (no pun intended) about how it is made, who makes it, where it comes from and why people love it. View the trailer here: http://srirachamovie.com/.
Sriracha is a favorite among home cooks and chefs alike because it is a great product right out of the bottle. While some food bloggers have made their own version of Sriracha, I have to ask why anyone would spend time creating something that is perfect as is. Okay, I take that back – those people are curious folks like I am and desire a culinary challenge. That, I get. But in the grand scheme of things, I’d rather just keep a bottle of Sriracha on hand.
I took this picture at Saraga International Market last year. People were buying two and three bottles at a time. I want to live like those people.
Which brings me to the documentary! Here are the details:
WHAT: “Sriracha” Documentary Screening with Director Griffin Hammond presented by smart center Indianapolis
WHERE: Keystone Arts Cinema, Indianapolis
WHEN: Wednesday, February 26 from 6:00 PM – 8:30 PM
COST: $5.00 per ticket (that’s a steal!) which includes…
- entry to the Indie Lounge with Sriracha-themed drinks (21+ only)
- a half hour with the film’s director discussing Sriracha and his wordly travels
- the one hour and fifteen minute film screening and a Q&A with the director
- some swag – like a bottle of Sriracha courtesy of Noodles and Company
- giveaways from awesome sponsors like Noodles and Company, Huy Fong Foods, Cafe Patachou, Chicken Limo, The Sriracha Cookbook and Earth Fare
But hurry! As I type this, the Eventbrite says there are only 23 tickets left!
In an effort to truly share my love of Sriracha with you, I wanted to feature this recipe that John came up with.Yes, he gets full credit, which makes sense since he’s the one who encouraged me to try Sriracha in my recipes more often. So when I asked him what Sriracha recipe I should make, he said “let’s inject a turkey breast with Sriracha.” And I said OK.
Sriracha isn’t a newbie on Solid Gold Eats, though. My Beer Braised Sriracha Chicken recipe is a hit as it comes together quickly but leaves oh so tender chicken. Why We Love Sriracha was an attempt to understand how my friends use the spicy stuff so I shared their feedback in a blog post.
This simple marinade takes little time to come together and is used throughout the cooking process just like you would if you were injecting a full turkey for Thanksgiving.
I found two turkey tenderloins at Trader Joes for $9, which was almost 2 pounds of meat. If I found a whole turkey breast at 3 or 4 pounds I would have used that, too. This marinade makes more than what you need for these two tenderloins.
Once you’ve identified your turkey, invest in a sturdy injector, not a small plastic one. We received one for Christmas from John’s parents that we really like and surely haven’t used enough. We should inject pieces of meat with spicy marinades more often. This one on Amazon is similar to what we have: Progressive International 4 in 1 Flavor Injector (affiliate link).
You can see the pockets where I injected the turkey with the marinade. Those are spicy little pockets.
Sriracha Injected Turkey Tenderloins
- Two turkey tenderloins, about one pound each
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 2 tbsp Sriracha
- 1 cup chicken stock
- 3 tbsp lime juice
- 1 tbsp olive oil
- 2 tsp garlic powder
- 1/2 tsp salt
Preheat oven to 325 degrees.
Place the turkey tenderloins in a baking dish. Sprinkle the cayenne pepper and paprika on top of the turkey.
In a small saucepan, whisk the rest of the ingredients together and heat until boiling. Set aside to cool, about 10 minutes, before loading your injector with the marinade. Begin to inject the turkey tenderloins in 6-8 spots each. Our injector holds 15 tbsp or 9 ounces and we used about half of it per tenderloin.
Cover the baking dish with foil and bake for 20 minutes. Remove and inject with more marinade. Repeat these steps every 20 minutes until turkey tenderloins have baked for 1 hour and 20 minutes. Turkey is cooked when the internal temperature reaches 165 degrees. Remove from the oven and set aside for five minutes. Slice and serve.