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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

Publisher Photo
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, 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.
  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 inserted in turkey reads 165° 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.

Medium-Bodied White Wine

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

Reviews for Roasted Turkey Breast Tenderloins & Vegetables

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
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3 Star
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MY REVIEW
Reviewed Jul. 11, 2014

I really appreciated the fact that this had very few carbs/fats in it. Using the turkey was great, as well as using olive oil. This healthy dish tastes great too.

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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