Roasted Turkey Tenderloins Recipes

ROASTED TURKEY TENDERLOINS

Steps:

• Heat oven to 400 degrees F.
• Coat a large baking dish with the oil. Salt and pepper the turkey tender and place in a large baking dish. In a seperate bowl mix wine, broth, and seasionings together and pour over tenderloins.
• Cover in foil and allow to cook for 35 to 40 minutes or at least until the turkey tenderloin reaches 160 degrees F.

ROASTED TURKEY BREAST TENDERLOINS & VEGETABLES

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.

TURKEY TENDERLOINS

Steps:

• Place the turkey tenderloins in a sealable plastic bag and set aside.
• In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
• Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.

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.