Bakedturkeytenderloin Recipes

Steps:

• In an 8x8 glass dish (or something similarly sized) lay a large piece of foil (large enough to wrap the veggies and meat.)
• Place the vegetables on top of the foil, followed by the turkey loin. Rub the seasoning (I use Tony's) on top of the meat. Lay the butter on top.
• Wrap the packet completely with the foil. Use an additional piece of foil, and wrap it again. Try to get both seams on top.
• Bake in a 350*F oven for an hour and 20 minutes, or until the meat reaches 160* and the vegetables are tender. I just stick a thermometer through the foil to keep the moisture inches Let it rest for 10 minutes or so before serving.

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.

Steps:

• Preheat oven to 400 degrees F.
• Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan.
• In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey.
• Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top. Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals.

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.

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.

Steps:

• Mix soy sauce, white wine, chicken broth, olive oil, pepper, basil, parsley, mustard powder, ginger, sugar, onion, sesame oil, lime juice, Dijon, and garlic together in a small bowl; pour into a resealable plastic bag. Add turkey, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Remove turkey from the marinade and shake off excess; place turkey into a 2-quart glass baking dish.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While the turkey is cooking, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
• Slice turkey and serve with sauce.