Roasted Turkey Tenderloin Recipe

Duties thanks to thanks without the confusion of a whole bird? Our roasted turkey fillet offers all the comfort of a holiday meal in a fraction of time and effort.

A plate of roast sliced turkey fillet with sauce, served with green beans and carrots, on a wooden table.

This turkey recipe Transform Magri turkey fillets into a juicy and tasty main dish that is perfect for every night of the week. Use a simple mixture of classic poultry condiments – sage and rosemary – which instill every bite with nostalgic flavor.

While the turkey roasted perfectly on top of a bed of vegetables, creates a base rich in flavor for a Easy pan sauce. You will get the infused turkey of herbs and a delicious meat sauce To season, all in a pan.

Because you will love this recipe

Roading a turkey fillet is a fantastic way to enjoy all the flavor without the commitment to cook a Whole Türkiye. In other words, roasting only turkey fillets is cheaper, faster and much easier.

This recipe offers a quick and tasty alternative that is excellent for a smaller collection of holidays or meals of the week. With aromatic herbs and a rich pan sauce, this dish brings traditional flavors to a fraction of the time.

Tener of rough turkey on parchment paper in a pan surrounded by carrots, celery, onion, lemon, garlic and small bowls of mustard, herbs and spices, all positioned on a surface of black tiles.

Ingredients for the roast turkey fillet recipe

For turkey fillets

1 turkey breast fillet (about 1.5 pounds) – We used Kennie or Walmart Tartkey Tenderloin. Usually there are two in the package that are about .75 each.
Mustard
Fresh rosemary or dried
Kosher salt
Garlic
Sage on the ground
Coriander
Olive oil
Assorted vegetables (onion, carrots, celery, garlic, lemon) for roasting

For the pan sauce

White wine
Flour
Chicken broth
Fresh rosemary
Salt and black pepper to taste

How to cook turkey fillets

Preheat the oven: Set the oven at 375 degrees F.
Prepare the turkey:
- Pat the dry turkey fillet.
- Rub the surface with mustard.
- Combine the rosemary, salt, granulated garlic, sage and coriander in a small bowl and uniformly cover the turkey.
Arrange the vegetables:
- Place chopped onion, carrots, celery, garlic and lemon on the bottom of a pan.
- Nestlé the expert turkey on top of the vegetables.
Roast:
- Road in the preheated oven, uncovered, for about 30 minutes or until the turkey reaches an internal temperature of 160 degrees F.
Rest the turkey:
- Transfer the turkey to a cutter, a curtain with a sheet and let it rest.
Create the pan sauce:
- Deglaze the pan with the drips of turkey with white wine, scraping any golden pieces.
- Beat the flour to create a roux, then gradually add the chicken broth, stirring constantly until the sauce thickens.
- Mix fresh rosemary, bring to a boil, then reduce over low heat.
- Season with salt and pepper to taste.

7. Serve:

Cut the juicy turkey fillet and serve on a bed of roasted vegetables. Grease generously with the sauce of the pan.

Two raw raw turino fillets covered with herbs on a black pan, ready to cook. The tray is positioned on a surface of black tiles.

Recipe variations

Spicy turkey trials: Add a kick to your plate including a teaspoon of chopped chilli flakes in the spice mix.
Cremous mushroom sauce: Replace the panoramic sauce with a creamy mushroom sauce using skipped mushrooms, cream and a splash of white wine.

Suggestions for the perfect turkey fillet recipe

Temperature monitoring: Using a meat thermometer It is essential to avoid cooking the fillet too much, ensuring that it remains juicy and tender. According to the USDA, Turkey is sure to eat when it reaches 165 ° F.
Herbal variations: Feel free to experience with different herbs such as Thyme or Marjoram to adjust the aromatic profile to your liking.
Rest time: Allow the turkey to rest before cutting helps to preserve its juices, making each bite as tasty as possible.

A pan with cooked turkey fillets seasoned with herbs, accompanied by slices of onion, carrot sticks, celery stems, cloves of garlic and halved lemon.

How to serve turkey fillets

This delicious turkey dinner is wonderfully combined with a light salad, Roasted green beansor a side of mashed potatoes, Green bean saucepanor sweet potatoes for a more abundant meal. You can also turn it into a party with all your favorite recipes. From pumpkin soup butternut to homemade red blueberry sauce. This combines with any dish a Traditional turkey recipe I wanted.

How to keep and heat

Store the remaining turkey and sauce in separate hermetic containers in the refrigerator. The leftovers also make a large slice for a turkey sandwich.

To heat: Preheat the oven to 325 degrees f and wrap the fillet in a sheet with a splash of broth. Heat in the oven until he warmed up, about 10 minutes or until he warmed up. Alternatively, cut the Remaining Türkiye And exchange it with the chicken in your favorite recipes.

This roast turkey fillet with homemade sauce brings all the comfort of traditional holidays of holidays on a simple and elegant dish perfect for any day of the year.

Plate of roast sliced turkey fillets with green beans and carrots, garnished with herbs, lemon and accompanied by a carved knife and a fork on the wooden table with autumn decorations.

Easier turkey recipes

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Prepare a succulent turkey fillet seasoned with sage and rosemary, roasted on vegetables and finished with a tasty pan sauce. This simple recipe guides you through every step, from the dressing to the sauce.

Cooking methodsPrevent the screen from going to sleep

Prepare the turkey:

Preheated the oven at 375 degrees F.
Remove the turkey fillet from the package and dry them with a paper napkin.
Put them on a clean work surface and rubbing them everywhere with mustard to act as a binder.
In a small bowl, mix the rosemary, salt, garlic, sage and coriander together.
Sprinkle the mixture of spices freely on all sides of the fillet.
Sprinkle the oil on the bottom of a pan or pan.
Add the onion, carrot, celery and mix to cover the oil.
Nesto in the lemon and garlic cunes and sprinkle some salt on the vegetables.
Nestline the turkey fillets at the top.

Road the fillets:

Place the pan in the oven and cook the turkey fillets for 30 minutes, or until you reach 160 ° F, with a digital meat thermometer inserted in the thicker part of the meat.

Prepare the sauce in a pan:

Carefully remove the pan from the oven and transfer the turkey and vegetables to a plate.
Curtain with plastic wrap.
In the meantime, place the pan on the burner over medium heat.
Add the wine and using a wooden spoon, scraping any golden pieces for deglaze in the pan.
Bang in the flour to make a roux.
Slowly add the chicken broth, banging constantly to form a smooth roux.
Add the rosemary and bring to a boil.
Reduce the heat over low heat and cook for 3-5 minutes until the sauce thickens.
Season with salt and pepper to taste.
Remove the sprig of rosemary.

Serve:

Cut the turkey fillet into thin slices, ¼ “against the wheat and place on a plate with roasted vegetables.
Filter the sauce on a serving dish and serve it immediately on the side.

Course: Main plan

Kitchen: American