TURKEY TENDERLOIN WITH ROASTED VEGETABLES AND GRAVY
Turkey tenderloin with roasted vegetables and gravy is an easy sheet pan meal that makes a perfect mini Thanksgiving dinner. Turkey tenderloin is lightly seasoned and oven roasted with potatoes, carrots, and green beans, then topped with a homemade gravy.
Provided by Heather
Categories Main Course
Time 45m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 455 kcal, Carbohydrate 36 g, Protein 45 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 91 mg, Sodium 1301 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving
ROASTED TURKEY BREAST TENDERLOINS & VEGETABLES
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
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings plus 16 ounces cooked turkey breast tenderloins.
Number Of Ingredients 14
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.
Nutrition Facts :
OVEN-ROASTED TURKEY BREAST
Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.
Provided by takestu2tango
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
- Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
- While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g
TURKEY AND ROOT VEGGIE SHEET-PAN DINNER
My family loves this turkey sheet-pan dinner. I used ingredients I had on hand, including bacon, which lends a nice smoky flavor. It's so quick and easy to prepare. —Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 238 calories, Fat 11g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 500mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
ROASTED TURKEY BREAST TENDERLOINS & VEGGIES
Another nice looking recipe I'd like to try from TOH's Simple and Delicious. This recipe is the starter for the turkey portion of another recipe - Buffalo Turkey with Linguini (also from TOH's Simple and Delicious). I love finding recipes that springboard eachother to speed up your week's menu!!! ***Yield is listed as 4 servings PLUS 16 oz. of cooked turkey breast tenderloins to be used eitehr in the Buffalo Turkey Linguini or any other recipe you see fit.
Provided by Mommy Diva
Categories Turkey Breasts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine first six ingredients; combine 2 teaspoons of the seasoning mixture with butter then toss with vegetables.
- Transfer to a roasting pan and bake uncovered for 15 minutes at 425 degrees.
- Meanwhile, rub oil on turkey then sprinkle with remaining seasoning mixture.
- Move vegetables to edge of pan and place turkey in the center baking at 425 for 20 - 25 minutes or until a meat thermometer reads 170 degrees and the vegetables are tender.
- Save half of the turkey for Buffalo Turkey Linguini (if making) or for another use such as sliced cool on salad or in a cool rice salad.
- Remove remianing turkey and vegetables to a platter and keep warm; pour cooking juices into a small saucepan.
- Combine cornstarch and water until smooth then gradually stir into saucepan bringing to a boil then cooking for 2 minutes (or until thickened) stirring constantly.
Nutrition Facts : Calories 201.7, Fat 15.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 647.4, Carbohydrate 16.2, Fiber 4.7, Sugar 7.8, Protein 1.7
ROAST TURKEY BREAST WITH GLAZED VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Whisk 1 tablespoon olive oil, the honey and 2 tablespoons water in a bowl. Put the potatoes, parsnips, fennel slices, onion, dried apricots and rosemary sprigs in a roasting pan. Add 1/2 teaspoon each salt and pepper, drizzle with the honey mixture and toss. Roast until the vegetables soften, about 30 minutes, stirring once.
- Meanwhile, mix the remaining 1 tablespoon olive oil, the garlic, lemon zest and chopped rosemary in a small bowl. Rub the herb mixture under and over the turkey skin. Season with salt and pepper and bring the meat to room temperature.
- Place the turkey on top of the vegetables in the pan; roast until the skin browns and a thermometer inserted into the thickest part registers 165 degrees F, 1 hour to 1 hour, 15 minutes. (Cover with foil if the skin is getting too dark.) Transfer the turkey to a cutting board and let rest 20 minutes.
- Toss the roasted vegetables with the lemon juice and fennel fronds. Slice the turkey and serve with the vegetables.
Nutrition Facts : Calories 523 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 133 milligrams, Sodium 191 milligrams, Carbohydrate 44 grams, Fiber 9 grams, Protein 48 grams, Sugar 16 grams
ROASTED TURKEY BREAST TENDERLOINS RECIPE - (3.9/5)
Provided by á-170995
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Line a baking sheet with foil. Rub the turkey with olive oil. Sprinkle both sides with salt and black pepper. Bake 30 minutes, or until done. (A meat thermometer should register 140°F.) Tent with foil then let rest 15 minutes before serving.
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