Roasted Turkey Tenderloin With New Potatoes And Tarragon Broth 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:

• Preheat oven to 400 degrees F.
• Place oil in large baking dish (I use a Misto sprayer). Season Turkey with salt and pepper and place in the center of the dish.
• Arrange potatoes around the turkey turn them to coat with oil and then season them with salt and pepper also.
• Sprinkle your chopped shallots over the potatoes.
• In a small both combine the wine, broth, vinegar and tarragon. Mix well and then pour over the turkey.
• Roast for 40 minutes. Let the turkey rest for 10 minutes before slicing.