Detailed Instructions: Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.
Problem:CONTEXT: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.  <sep>  Q: How effective is steaming a turkey tenderloin the size of a brisket to make it tender and juicy? A: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier  Q: What's one thing I can do to make my turkey juicier? A: There are two things that you can do to make your turkey juicier  Q: What's one of those things I can do? A: The first is a brine  Q: What's the other strategy I can use here? A: The second is to make sure you aren't overcooking  <sep> FOLLOWUP_Q: Do you have a suggestion how I can prevent it from being overcooked?
Solution:
I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.