Turkey Breast Tenderloins With Raspberry Sauce Recipes

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.

Steps:

• Sprinkle turkey with salt and pepper. In a large skillet, heat oil over medium heat; brown tenderloins in batches. Cook, covered, until a thermometer inserted in pork reads 165°, 8-10 minutes longer. Remove from pan; keep warm., Add broth to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan; remove from heat., Meanwhile, in another skillet, heat oil over medium-high heat. Add shallots, salt and pepper; cook and stir until shallots are tender. Add broth, stirring to loosen browned bits from pan. Stir in vinegar and jam. Bring to a boil; cook until slightly thickened, 4-5 minutes, stirring occasionally., Slice tenderloins; drizzle with pan juices. Serve with berry sauce.

Steps:

• Wash & dry turkey.
• Mix onion, celery, bacon fat, & 1 cup wine, & stuff bird with mixture.
• Salt & pepper the bird.
• Lay the bacon slices over the turkey breast.
• Place bird in roasting bag & pour in broth & remaining wine.
• Close bag & roast at 300 degrees for 20-25 minutes per pound.
• Discard onion & celery before serving.
• For sauce, combine in skillet the raspberry jam, orange juice, & vinegar (also the fresh raspberries, if you're using them).
• Bring to a boil & cook 2-3 minutes, until sauce is reduced to desired consistency (it will thicken as it cools).
• Spoon sauce in a pool on serving plate, & top with slices of the turkey breast.

Steps:

• In a large skillet, heat butter over medium heat. Add turkey; cook until browned. Add onions; cook and stir, 1-2 minutes. Combine the soup and water; pour over turkey. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 8-10 minutes.