Roasted Turkey Breast Tenderloins Veggies Recipes

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ROASTED TURKEY BREAST TENDERLOINS & VEGGIES



Roasted Turkey Breast Tenderloins & Veggies image

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

1 teaspoon dill weed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried onion flakes
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, melted
3 cups baby carrots, fresh
4 celery ribs, cut into 2-in . pieces
2 medium onions, cut into wedges
1 tablespoon olive oil
8 turkey breast tenderloins (5 oz each)
2 teaspoons cornstarch
1/4 cup water

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

OVEN-ROASTED TURKEY BREAST



Oven-Roasted Turkey Breast image

Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.

Provided by takestu2tango

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h50m

Yield 6

Number Of Ingredients 13

¼ cup butter, softened
1 clove garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
salt and ground black pepper to taste
1 (3 pound) turkey breast with skin
1 teaspoon minced shallot
1 tablespoon butter
1 splash dry white wine
1 cup chicken stock
3 tablespoons all-purpose flour
2 tablespoons half-and-half

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
  • Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
  • While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g

ROASTED TURKEY BREAST TENDERLOINS & VEGETABLES



Roasted Turkey Breast Tenderloins & Vegetables image

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

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

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 :

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