Roasted Turkey Breast Tenderloins &Vegetables

posted by 7 years ago


1 tsp. dill weed

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. dried minced onion

Coarse salt and fresh ground pepper to taste

¼ c. butter, melted

3 c. fresh baby carrots

4 celery ribs, cut into 2-inch pieces

2 medium onions cut into wedges

1 Tbs. olive oil

8 turkey breast tenderloins (about 5 oz. each)

2 tsp. cornstarch

¼ c. water


Preheat oven to 425 degrees. In a small bowl, combine the first six ingredients. Combine 2 tsp. of the seasoning mixture with butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, for 15 minutes in preheated oven. 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 degrees for 20-25 minutes or until a meat thermometer reads 170 degrees and vegetables are tender. Remove 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.

tags:  turkey, poultry, vegetables, roasted, Roasted Turkey Breast Tenderloins &Vegetables
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