Best 7 Roasted Turkey Breast Tenderloins Vegetables Recipes

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.

ROASTED TURKEY BREAST TENDERLOINS RECIPE - (3.9/5)

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.

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 BREAST TENDERLOINS & VEGGIES

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.

ROAST TURKEY BREAST WITH GLAZED VEGETABLES

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.

SKILLET TURKEY WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 475 degrees F. Heat a large cast-iron skillet over high heat. Rub the turkey skin with 1 tablespoon olive oil; rub over and under the skin with the marjoram, garlic, salt and pepper.
• Sear the turkey, skin-side down, without moving, until golden, 4 to 5 minutes. Flip the turkey, then add the onions, cut-side down, and cook until slightly browned, 4 to 5 more minutes. Scatter the celery and carrots over the onions, drizzle with 1 tablespoon olive oil and season with salt and pepper. Add the mushrooms, drizzle with the remaining 1 tablespoon oil and season with salt and pepper.
• Transfer the skillet to the oven and roast until a thermometer inserted into the thickest part of the turkey registers 160 degrees F and the vegetables are tender, 20 to 25 minutes. Let the turkey rest 5 minutes before slicing. Sprinkle with the parsley.

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.