DO YOU ADD BROTH WHEN ROASTING A TURKEY RECIPES

Name: Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 (1 1/2 pound) turkey tenderloins; Salt and ground black pepper; 2 pounds new red potatoes or baby red potatoes, quartered (if bigger, cut into 2-inch pieces); 2 shallots, chopped; 1 cup dry white wine; 1 cup reduced-sodium chicken broth; 2 tablespoons apple cider vinegar; 2 tablespoons chopped fresh tarragon leaves; 4 tablespoons store bought peach, cranberry or mango chutney

ROASTED TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BR…

Roasted Turkey Tenderloin with New Potatoes and Tarragon Br… image

Provided by Robin Miller : Food Network

Categories main-dish

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 (1 1/2 pound) turkey tenderloins
Salt and ground black pepper
2 pounds new red potatoes or baby red potatoes, quartered (if bigger, cut into 2-inch pieces)
2 shallots, chopped
1 cup dry white wine
1 cup reduced-sodium chicken broth
2 tablespoons apple cider vinegar
2 tablespoons chopped fresh tarragon leaves
4 tablespoons store bought peach, cranberry or mango 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.

TURKEY BRINE RECIPE | ALLRECIPES

Turkey Brine Recipe | Allrecipes image

This is a tasty turkey brine recipe for any poultry. It will make your bird very juicy, and gravy to die for! This is enough brine for a 10- to 18- pound turkey.

Provided by SHERI GAILEY

Categories Turkey Brine

Total Time 8 hours 40 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2 gallons

Number Of Ingredients 7

Ingredients

1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

Steps:

Combine vegetable broth, sea salt, rosemary, sage, thyme, and savory in a large stock pot. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
When the broth mixture is cool, pour it into a clean 5-gallon bucket. Stir in the ice water.
Rinse and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator for 8 hours, or overnight.
Remove the turkey carefully, draining off the excess brine and pat dry. Discard excess brine.
Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Nutrition Facts : Calories 2.8 calories, CarbohydrateContent 0.6 g, FatContent 0.1 g, FiberContent 0.4 g, ProteinContent 0.1 g, SaturatedFatContent 0 g, SodiumContent 5640.3 mg

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