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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

4 ServingsPrep: 15 min. Bake: 35 min.

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

In a small bowl, combine the first six ingredients. Combine 2
teaspoons of the seasoning mixture with butter; toss with
vegetables. Transfer to a roasting pan. Bake, uncovered, at 425°
for 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, at 425° for 20-25 minutes or until a

2 of 2

Roasted Turkey Breast Tenderloins & Vegetables (continued)

Directions (continued)

thermometer reads 170° 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. Yield: 4 servings plus 16 ounces cooked turkey breast
tenderloins.

Nutrition Facts: 4 ounces cooked turkey with 1 cup vegetables and 2 tablespoons sauce equals 363 calories, 17 g fat (8 g saturated fat), 100 mg cholesterol, 718 mg sodium, 19 g carbohydrate, 4 g fiber, 35 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer