Sep 28, 2010

Herb roasted Turkey

I made this to go with the vegetable tian – the favors were the perfect compliment to that dish.   I adapted this recipe to use boneless turkey tenderloins – so much easier than dealing with bones!   And it cooks much quicker – which is always better too!  Even though I love summer – and all of the fresh produce – this dish is the start of my slow, gradual move into fall.   I can’t complain though – I love pears, apples, grapes and pumpkin :)


  • 1 lb. boneless turkey breast tenderloins
  • 2 garlic cloves, minced
  • 1 tsp. dry mustard
  • 1/2 Tbsp. chopped fresh rosemary leaves
  • 1/2 Tbsp. chopped fresh sage leaves
  • 1/2 tsp. chopped fresh thyme leaves
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. freshly squeezed lemon juice
  • 1/2 cup dry white wine or vermouth


1. Preheat the oven to 325 degrees F.

2. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste.

3. Coat the turkey evenly with the spice mixture.

4. Pour the wine into the bottom a the roasting pan.

5. Roast the turkey for 15-30 minutes, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the meat.

Source: adapted from Ina Garten – Food Network

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