Roasted Turkey Breast Tenderloins & Vegetables |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 Ingredients:
1 teaspoon dill weed |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
1 teaspoon dried minced onion |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup butter, melted |
3 cups fresh baby carrots |
4 celery ribs, cut into 2-inch pieces |
2 medium onions, cut into wedges |
1 tablespoon olive oil |
8 turkey breast tenderloins (5 ounces each) |
2 teaspoons cornstarch |
1/4 cup water |
Directions:
1. Preheat oven to 425°. In a small bowl, combine first six ingredients. Combine 2 teaspoons of the seasoning mixture with butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, 15 minutes.
2. 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 reads 170° and vegetables are tender.
3. 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.
4. 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. Yield: 4 servings plus 16 ounces cooked turkey breast tenderloins.
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