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Never too early for turkey

Posted by Sheryl Julian  October 19, 2010 11:53 AM

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During last week's live chat, someone wrote about making turkey tenderloins -- the boneless nuggets of breast meat that are sold in pairs -- and how much she liked them. You can also bone the turkey breast yourself, which gives you a wonderful meaty bone for soup (less expensive too). I bought them already boned and roasted them on a bed of potatoes, onions, and apples. The dish is a little like turkey with stuffing -- only quicker.

Turkey tenderloins on potatoes and apples

Serves 4

2 Yukon Gold or Yellow Finn potatoes, cut into 1/2-inch cubes

Olive oil (for sprinkling)

Salt and pepper, to taste

3 tablespoons olive oil

1 1/2 pounds turkey tenderloins or 1/2 turkey breast, meat removed from bone

1 red onion, chopped

2 Cortland or other cooking apples, peeled and sliced

2 tablespoons chopped fresh thyme

1. Set the oven at 425 degrees. Have on hand a 9-to-10-inch baking dish.

2. Scatter the potatoes in the dish, sprinkle with oil, salt, and pepper. With your hands, toss the mixture. Roast the potatoes for 30 minutes, turning several times, or until they brown at the edges and are almost tender.

3. Meanwhile, sprinkle the tenderloins with salt and pepper. In a large skillet, heat 2 tablespoons of the oil. When it is hot, add the tenderloins and brown for 3 minutes without moving. Turn and brown the other side for 3 minutes. Remove the meat from the pan.

4. Add the remaining 1 tablespoon oil to the skillet. When it is hot, add the onion. Cook, stirring often, for 8 minutes or until the onion softens and begins to brown at the edges.

5. Stir the onion and apples into the potato mixture. Set the turkey on top. Roast the turkey for 30 minutes or until a meat thermometer inserted into the thickest part of the tenderloin registers 160 degrees. Let the meat rest for 5 minutes.

6. On a cutting board, cut the tenderloins on a diagonal into thick slices. Arrange on the apple mixture and sprinkle with thyme. Sheryl Julian  

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

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