Ingredients
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
Directions
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.
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