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Roasted Turkey Breast Tenderloins & Vegetables Recipe
Roasted Turkey Breast Tenderloins & Vegetables Recipe photo by Taste of Home

Roasted Turkey Breast Tenderloins & Vegetables Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 4 servings

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

Nutritional 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.

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.
Originally published as Roasted Turkey Breast Tenderloins & Vegetables in Simple & Delicious May/June 2009, p12

Nutritional 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.

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Roasted Turkey Breast Tenderloins & Vegetables(1)

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MY REVIEW
Reviewed Sep. 6, 2011

very good but did cut the turkey i didnt have a dutch oven to make buffalo turkey and dont know anyone that does!

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