Ingredients
1 teaspoon dill weed1 teaspoon dried thyme1 teaspoon dried oregano1 teaspoon dried minced onion3/4 teaspoon salt1/4 teaspoon pepper1/4 cup butter, melted3 cups fresh baby carrots4 celery ribs, cut into 2-inch pieces2 medium onions, cut into wedges1 tablespoon olive oil8 turkey breast tenderloins (5 ounces each)2 teaspoons cornstarch1/4 cup water
Preparation
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.
