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Recipe Details

Carrot and Asparagus Turkey Packets
Rating: 3 (2 votes cast)
Total Time
1 Hour
Preparation Time
Under 30 minutes
Serving Size
4
Preparation Method
Bake
Level of Difficulty
Easy
    Ingredients
  • 1 pound JENNIE-O TURKEY STORE® Boneless Turkey Tenderloins
  • 1/2 pound fresh asparagus, cut into 1 1/2-inch pieces
  • 2 small carrots, cut into 1/4-inch strips
  • 1 small onion, thinly sliced
  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried crushed tarragon
    Directions
  1. Heat oven to 350°F. Tear off 4 lengths of foil large enough to fold over half a tenderloin with vegetables. Slice each tenderloin crosswise into 3/4-inch slices. Place half of each tenderloin in center of lower half of each length of foil. Top each tenderloin with equal amounts of asparagus, carrot and onion. In a small bowl, mix oil, lemon juice, tarragon, salt and hot pepper sauce to taste. Pour equally over each turkey-vegetable packet. Fold top halves of foil over and seal well; seal sides of packets. Place packets on a large baking sheet. Bake until turkey is no longer pink in center and vegetables are tender, 30 to 35 minutes. To serve, remove turkey and vegetables to plates and spoon juices over each portion. Serve with parslied potatoes and fresh tarragon sprigs, if desired.