Roasted turkey with mushroom gravy
2
Points®
Total time: 42 min • Prep: 10 min • Cook: 32 min • Serves: 6 • Difficulty: Easy
None of your guests will suspect you haven't been slaving over this turkey all day. A tasty and time-saving alternative to roasting a whole bird, these tenderloins are ready in under 45 minutes and easy enough to give you the holiday flavors on any weeknight. The turkey is seasoned and roasted with fresh thyme and then served with a simple, gravy that features bottled fat-free turkey gravy enhanced by the addition of rich sauteed mushrooms and zesty white wine. Serve with your favorite Thanksgiving sides such as roasted green beans, mashed sweet potatoes and an herbaceous bread stuffing.
Ingredients
Uncooked boneless skinless turkey breast
1½ pound(s), about two 12 oz tenderloins
Fresh thyme
4 tsp, leaves, fresh, chopped, divided
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
Canola oil
2 tsp
Mushrooms
12 oz, Baby Bella, sliced*
White wine
½ cup(s), dry-variety
Canned fat-free gravy
12 oz, turkey-flavor
Instructions
1
Preheat oven to 375ºF. Sprinkle turkey with 2 teaspoons of thyme, salt and pepper; gently press on thyme so it sticks.
2
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.
3
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.
4
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.
5
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.
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