ROASTED TURKEY BREAST TENDERLOINS & VEGETABLES
Classic flavors come together quickly tonight with this family-pleasing roasted turkey and gravy. And you won't have to prepare a veggie side dish, because it's all cooked together. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings plus 16 ounces cooked turkey breast tenderloins.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. In a small bowl, mix the first six ingredients. Combine 2 teaspoons of the seasoning mixture with butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, 15 minutes., Meanwhile, rub oil over turkey; sprinkle with remaining seasoning mixture. Move vegetables to edges of pan; place turkey in the center. Bake, uncovered, 20-25 minutes or until a thermometer inserted in turkey reads 165° and vegetables are tender., Save half of turkey for Buffalo Turkey with Linguine (recipe also in Recipe Finder) or save for another use. Remove remaining turkey and vegetables to a serving platter and keep warm., Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and vegetables.
Nutrition Facts :
ROASTED TURKEY BREAST TENDERLOINS & VEGGIES
Another nice looking recipe I'd like to try from TOH's Simple and Delicious. This recipe is the starter for the turkey portion of another recipe - Buffalo Turkey with Linguini (also from TOH's Simple and Delicious). I love finding recipes that springboard eachother to speed up your week's menu!!! ***Yield is listed as 4 servings PLUS 16 oz. of cooked turkey breast tenderloins to be used eitehr in the Buffalo Turkey Linguini or any other recipe you see fit.
Provided by Mommy Diva
Categories Turkey Breasts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine first six ingredients; combine 2 teaspoons of the seasoning mixture with butter then toss with vegetables.
- Transfer to a roasting pan and bake uncovered for 15 minutes at 425 degrees.
- Meanwhile, rub oil on turkey then sprinkle with remaining seasoning mixture.
- Move vegetables to edge of pan and place turkey in the center baking at 425 for 20 - 25 minutes or until a meat thermometer reads 170 degrees and the vegetables are tender.
- Save half of the turkey for Buffalo Turkey Linguini (if making) or for another use such as sliced cool on salad or in a cool rice salad.
- Remove remianing turkey and vegetables to a platter and keep warm; pour cooking juices into a small saucepan.
- Combine cornstarch and water until smooth then gradually stir into saucepan bringing to a boil then cooking for 2 minutes (or until thickened) stirring constantly.
Nutrition Facts : Calories 201.7, Fat 15.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 647.4, Carbohydrate 16.2, Fiber 4.7, Sugar 7.8, Protein 1.7
ROASTED TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BROTH
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan.
- In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey.
- Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top. Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals.
ROAST TURKEY BREAST WITH GLAZED VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Whisk 1 tablespoon olive oil, the honey and 2 tablespoons water in a bowl. Put the potatoes, parsnips, fennel slices, onion, dried apricots and rosemary sprigs in a roasting pan. Add 1/2 teaspoon each salt and pepper, drizzle with the honey mixture and toss. Roast until the vegetables soften, about 30 minutes, stirring once.
- Meanwhile, mix the remaining 1 tablespoon olive oil, the garlic, lemon zest and chopped rosemary in a small bowl. Rub the herb mixture under and over the turkey skin. Season with salt and pepper and bring the meat to room temperature.
- Place the turkey on top of the vegetables in the pan; roast until the skin browns and a thermometer inserted into the thickest part registers 165 degrees F, 1 hour to 1 hour, 15 minutes. (Cover with foil if the skin is getting too dark.) Transfer the turkey to a cutting board and let rest 20 minutes.
- Toss the roasted vegetables with the lemon juice and fennel fronds. Slice the turkey and serve with the vegetables.
Nutrition Facts : Calories 523 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 133 milligrams, Sodium 191 milligrams, Carbohydrate 44 grams, Fiber 9 grams, Protein 48 grams, Sugar 16 grams
ROASTED TURKEY BREAST TENDERLOINS RECIPE - (3.9/5)
Provided by á-170995
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Line a baking sheet with foil. Rub the turkey with olive oil. Sprinkle both sides with salt and black pepper. Bake 30 minutes, or until done. (A meat thermometer should register 140°F.) Tent with foil then let rest 15 minutes before serving.
GRILLED TURKEY TENDERLOINS
Make and share this Grilled Turkey Tenderloins recipe from Food.com.
Provided by bmcnichol
Categories Poultry
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine the soy sauce, oil, sugar, garlic, ginger and mustard.
- Pour 1/4 cup marinade into a large resealable plastic bag and add the turkey. Seal bag and turn to coat.
- Refrigerate for up to 4 hours. Refrigerate remaining marinade for basting.
- Place turkey on foil on grill and cover. Cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees F. Turn turkey occasionally and baste with reserved marinade.
Nutrition Facts : Calories 154.6, Fat 3, SaturatedFat 0.5, Cholesterol 70.9, Sodium 321.7, Carbohydrate 1.4, Fiber 0.1, Sugar 0.7, Protein 28.6
TURKEY TENDERLOINS
A simple yet festive main dish. If you're not up to the task of roasting a turkey this dish is for you. Serve with Cranberry Chutney. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L.
Categories Meat and Poultry Recipes Turkey
Yield 4
Number Of Ingredients 4
Steps:
- Place the turkey tenderloins in a sealable plastic bag and set aside.
- In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
- Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 2 g, Cholesterol 79.4 mg, Fat 3.1 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 0.9 g, Sodium 824.9 mg, Sugar 0.2 g
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