Roasted Turkey with Mushroom Gravy
- 1 1/2 pound(s) uncooked boneless skinless turkey breast, about two 12 oz tenderloins
- 4 tsp fresh thyme, leaves, fresh, chopped, divided
- 1/2 tsp table salt
- 1/2 tsp black pepper, freshly ground
- 2 tsp canola oil
- 12 oz fresh mushroom(s), Baby Bella, sliced*
- 1/2 cup(s) white wine, dry-variety
- 12 oz canned fat-free gravy, turkey-flavor
- Preheat oven to 375ºF. Sprinkle turkey with 2 teaspoons of thyme, salt and pepper; gently press on thyme so it sticks.
- Heat oil in a large oven-proof nonstick skillet. Add turkey to skillet and cook over medium-high heat, turning once until golden on both sides, about 6 minutes.
- Place skillet in oven and roast until turkey is no longer pink in middle and an instant-read thermometer inserted through center of the side of a tenderloin reads165ºF, about 15 to 20 minutes. Remove turkey to a cutting board; cover to keep warm.
- Place same skillet on stove top (remember to grasp handle with an oven mitt as it will be hot). Add mushrooms to skillet and saute over medium-high heat until golden and tender, about 6 minutes. Add wine to skillet; cook 1 minute. Stir in gravy and remaining 2 teaspoons of thyme; heat until simmering. Stir in any juices that have accumulated on cutting board.
- Slice each tenderloin into 1/2-inch-thick slices and spoon gravy over turkey. Yields about 3 ounces of turkey and 1/3 cup of mushroom gravy per serving.
*We used Baby Bella mushrooms but you can use any mushroom you like, or a combination of several different ones.