WHERE TO BUY TURKEY TENDERLOINS RECIPES

Name: Herbed Roast Turkey Breast
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 12 servings.
Ingredients: 1 bone-in turkey breast (5 to 6 pounds); 5 teaspoons lemon juice; 1 tablespoon olive oil; 1 to 2 teaspoons pepper; 1 teaspoon dried rosemary, crushed; 1 teaspoon dried thyme; 1 teaspoon garlic salt; 1 medium onion, cut into wedges; 1 celery rib, cut into 2-inch pieces; 1/2 cup white wine or chicken broth

HERBED ROAST TURKEY BREAST RECIPE: HOW TO MAKE IT

Herbed Roast Turkey Breast Recipe: How to Make It image

When learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey breast recipe has become a standby on all my entertaining menus. —Lisa Mahon Fluegeman, Cincinnati, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 10 minutes

Prep Time 10 minutes

Cook Time 02 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 bone-in turkey breast (5 to 6 pounds)
5 teaspoons lemon juice
1 tablespoon olive oil
1 to 2 teaspoons pepper
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic salt
1 medium onion, cut into wedges
1 celery rib, cut into 2-inch pieces
1/2 cup white wine or chicken broth

Steps:

Preheat oven to 325°. With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey., Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish. , Bake, uncovered, until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.

Nutrition Facts : Calories 285 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 241mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 40g protein. Diabetic Exchanges 5 medium-fat meat.

TURKEY MARSALA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Turkey Marsala Recipe: How to Make It - Taste of Home image

This Marsala sauce for turkey is really rich, like you fussed all day in the kitchen. Here’s the shocker: We make it fast. —Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 package (20 ounces) turkey breast tenderloins
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 cup reduced-sodium chicken broth
1/2 cup Marsala wine
1 teaspoon lemon juice

Steps:

Mix flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut each tenderloin crosswise in half; pound each piece with a meat mallet to 3/4-in. thickness. Toss with flour mixture; shake off excess. , In a large nonstick skillet, heat oil over medium heat. Add turkey; cook until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender, 3-4 minutes. Stir in broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half, 10-12 minutes. Stir in lemon juice and the remaining salt and pepper. Serve with turkey.

Nutrition Facts : Calories 295 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 482mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 36g protein. Diabetic Exchanges 4 lean meat

More about "where to buy turkey tenderloins recipes"

HERBED ROAST TURKEY BREAST RECIPE: HOW TO MAKE IT

When learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey breast recipe has become a standby on all my entertaining menus. —Lisa Mahon Fluegeman, Cincinnati, Ohio
From tasteofhome.com
Reviews 4.9
Total Time 02 hours 10 minutes
Category Dinner
Calories 285 calories per serving

Preheat oven to 325°. With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey., Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish. , Bake, uncovered, until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.

See details

TURKEY MARSALA RECIPE: HOW TO MAKE IT - TASTE OF HOME

This Marsala sauce for turkey is really rich, like you fussed all day in the kitchen. Here’s the shocker: We make it fast. —Deborah Williams, Peoria, Arizona
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Dinner
Calories 295 calories per serving

Mix flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut each tenderloin crosswise in half; pound each piece with a meat mallet to 3/4-in. thickness. Toss with flour mixture; shake off excess. , In a large nonstick skillet, heat oil over medium heat. Add turkey; cook until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender, 3-4 minutes. Stir in broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half, 10-12 minutes. Stir in lemon juice and the remaining salt and pepper. Serve with turkey.

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Reviews 5.0
Total Time 60 minutes
Category Dinner
Cuisine American
Calories 226 kcal per serving

Preheat the air fryer 350F and cook skin side down 20 minutes, turn over and cook until the internal temperature is 160F using an instant-read thermometer about 30 to 40 minutes more depending on the size of your breast. Let is rest 10 minutes before carving.

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