Roasted Turkey Breast Tenderloins & Vegetables Recipe

By amity

Ingredients

• 1 teaspoon dill weed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried minced onion
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup butter, melted
• 3 cups fresh baby carrots
• 4 celery ribs, cut into 2-inch pieces
• 2 medium onions, cut into wedges
• 1 tablespoon Crisco® Pure Olive Oil
• 8 turkey breast tenderloins (5 ounces each)
• 2 teaspoons cornstarch
• 1/4 cup water

Preparation

Step 1

In a small bowl, combine the first six ingredients. Combine 2 teaspoons of the seasoning mixture with butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, at 425° for 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, at 425° for 20-25 minutes or until a meat thermometer reads 170° 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. Yield: 4 servings plus 16 ounces cooked turkey breast tenderloins