Baked Turkey Loin With Potatoes Recipes

TURKEY TENDERLOIN WITH ROASTED VEGETABLES AND GRAVY

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
• Add cubed potatoes and carrots to a bowl along with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried thyme. Toss to coat. Pour onto one third of your prepared baking sheet and spread into an even layer.
• Season turkey tenderloin on all sides with poultry seasoning and 1/2 teaspoon of salt. Place onto prepared baking sheet with potatoes, leaving space to add green beans in a later step.
• In a bowl, add green beans, 1 tablespoon of olive oil, 1/4 teaspoon salt, 1/4 teaspoon of pepper, and minced garlic. Toss to coat and set aside (do not add to sheet pan yet).
• Bake turkey, potatoes, and carrots for 20 minutes. Remove sheet pan from oven and add green beans. Return to oven and bake for an additional 15 minutes, or until turkey tenderloin is cooked through to 165 degrees Fahrenheit (I recommend using a meat thermometer for best accuracy).
• Remove from oven. Allow turkey to rest for 5 minutes before slicing and serving.
• In a pan over medium heat, melt butter. Add minced onion and cook until softened and lightly browned. Add garlic and cook an additional 30 seconds.
• Add flour and stir to coat onions and garlic. Cook for one minute.
• Slowly add broth to pan, whisking continuously. Add poultry seasoning and whisk to incorporate. Cook for 3-4 minutes or until desired thickness is achieved, while whisking continuously.
• Remove pan from heat. Season with salt to taste.

ROASTED TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BROTH

Steps:

• Preheat oven to 400 degrees F.
• Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan.
• In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey.
• Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top. Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals.

ROASTED TURKEY TENDERLOIN WITH RED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Place oil in large baking dish (I use a Misto sprayer). Season Turkey with salt and pepper and place in the center of the dish.
• Arrange potatoes around the turkey turn them to coat with oil and then season them with salt and pepper also.
• Sprinkle your chopped shallots over the potatoes.
• In a small both combine the wine, broth, vinegar and tarragon. Mix well and then pour over the turkey.
• Roast for 40 minutes. Let the turkey rest for 10 minutes before slicing.

TURKEY AND ROOT VEGGIE SHEET-PAN DINNER

Steps:

• Preheat oven to 375°. Line a 15x10x1-inch baking pan with foil. Place bacon on prepared pan; bake 15 minutes. , Meanwhile, in a large bowl, toss potatoes, carrots and onions with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle remaining salt and pepper on tenderloins. , Remove par-cooked bacon from baking pan. Transfer vegetables to pan, spreading evenly. Place tenderloins on top of vegetables; cover with bacon slices. Bake until a thermometer reads 165° and vegetables are tender, 30-35 minutes. If desired, top with parsley to serve.