Turkey Breast Tenderloins With Raspberry Sauce Food

TURKEY TENDERLOINS WITH SHALLOT BERRY SAUCE

Steps:

• Sprinkle turkey with salt and pepper. In a large skillet, heat oil over medium heat; brown tenderloins in batches. Cook, covered, until a thermometer inserted in pork reads 165°, 8-10 minutes longer. Remove from pan; keep warm., Add broth to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan; remove from heat., Meanwhile, in another skillet, heat oil over medium-high heat. Add shallots, salt and pepper; cook and stir until shallots are tender. Add broth, stirring to loosen browned bits from pan. Stir in vinegar and jam. Bring to a boil; cook until slightly thickened, 4-5 minutes, stirring occasionally., Slice tenderloins; drizzle with pan juices. Serve with berry sauce.

TURKEY TENDERLOIN SUPREME

Steps:

• In a large skillet, heat butter over medium heat. Add turkey; cook until browned. Add onions; cook and stir, 1-2 minutes. Combine the soup and water; pour over turkey. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 8-10 minutes.

ROASTED TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BROTH

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.

ROASTED WILD TURKEY W/ RASPBERRY SAUCE

Steps:

• Wash & dry turkey.
• Mix onion, celery, bacon fat, & 1 cup wine, & stuff bird with mixture.
• Salt & pepper the bird.
• Lay the bacon slices over the turkey breast.
• Place bird in roasting bag & pour in broth & remaining wine.
• Close bag & roast at 300 degrees for 20-25 minutes per pound.
• Discard onion & celery before serving.
• For sauce, combine in skillet the raspberry jam, orange juice, & vinegar (also the fresh raspberries, if you're using them).
• Bring to a boil & cook 2-3 minutes, until sauce is reduced to desired consistency (it will thicken as it cools).
• Spoon sauce in a pool on serving plate, & top with slices of the turkey breast.

ROASTED TURKEY BREAST TENDERLOINS & VEGETABLES

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.