Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth

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I also followed the recipe to a tee.Was not good at all, to much broth and did not say what to do with chutney.Had to but in trash.

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I used chicken breasts and rosemary and tyme since I didn't have any tarragan.
I also added carrots. It was so easy to put together. Tasted great! I made extra chicken so I can make chicken salad sandwiches with the left overs. Great, easy recipe. Oh, I did one more thing. I set the roaster under the broiler for a few minutes to brown the tops.

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Like many of the other reviewers I found this recipe a bit off. The cooking times for the turkey and the potatoes were out of synch and the both tasted a little subdued. I used free range chicken breasts because our store was out of turkey. The chicken was extremely moist and juicy, but was a bit bland. Cooking time was 30 minutes to done for the chicken. The potatoes were al dente and needed more coking time. I will make this again, but I will sear the chicken in chopped onion in a hot pan, then deglaze the pan with Marsala wine. Instead of using white wine for the broth I will use the Marsala and a red wine vinegar. I think the addition of the red wine will give the recipe the punch that it needs while still keeping the chicken/turkey moist. I think that the potatoes should just be done separately and combined at the end when ready to serve.

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Used full recipe for the meal, turkey was tender and juicy and the potatoes were done. I needed extra salt and pepper the first night but it was still tasty. But when reheated for leftovers all the flavors have soaked in and no extra seasoning needed, it was wonderful!

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I had watched Robin cook this on her show and one thing not mentioned in the recipie is she actually seared the Turkey in the roasting pan with some olive oil prior to adding the potatoes, shallots, and broth. After reading the reviews, I was hesitant to try this, but I really wanted to see how the broth tasted. So, I used boneless - skinless Turkey breasts - seared them off in a pan with olive oil then added them to the caserole dish and followed the rest of the recipie until the end. After 20 minutes in the oven - I took the Turkey out and placed it on a plate and covered with aluminum foil. Then I drained the broth out of the caserole dish and put it in a sauce pan on the stove and let simmer for 30 minutes to reduce and thicken. I placed the potatoes back in the oven without the broth and let finish roasting. When I took the potatoes out of the oven, I added the turkey back into the hot caserole dish and let them re-warm. I served the broth - now almost a gravy as a side and the dish was really good. I liked the flavor of the Tarragon broth and the Turkey was not dry and the potatoes were done just right. I agree the recipie as written needs some help, but ultimately, it was a good dish!

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First I could not find turkey tenderloins that were not already marinated. I had to go to a butcher and they didn't have them either. I had to buy a whole turkey breast. So I wasted $23.00 on that. I then trimmed the tenderloins myself. I then followed the recipe to a tee. I had to take the turkey out of the pan to brown them after already having them overcooked. The potatoes were raw and there was no flavor. Turkey was dry and I have never in my life made a dry turkey.

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Don't waste your time or money! I followed this recipe to a tee, and every aspect of this dish was awful. The turkey was overcooked, the potatoes were hard because they were not cooked enough and the broth was terribly bland. I ended up ordering a pizza while my dogs enjoyed this dish.

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As is, this is definitely not something for the favorites folder. As others have stated, the cooking instructions are all off - the potatoes need a good hour in the oven, while 40 minutes was a bit much for the turkey. Also, found the turkey somewhat bland, good thing I had the chutney on hand for some flavor. If I do try again, I will adjust the cooking times and try with rosemary and garlic instead.

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I thought this looked like a tasty meal, so I read the recipe and noticed, as others have mentioned, that there was no method on how to use the chutney. So, I spread the 4 TBS onto the turkey before roasting. When it came time to serve, I placed more chutney in a pretty bowl on the table so everyone could take some for their turkey. After reading comments on the potatoes, I decided to do as one person did and pre-roast the potatoes, I added carrots too. Roasted with olive oil, salt & pepper, 20 minutes. I also seared the turkey in a pan over high heat to brown it before placing in the roaster, added the potatoes, carrots, et al. Turned out very nice with several adjustments.

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This recipe has just the right blend of ingredients. None overpowered the other. The turkey was juicy and tender. Next time I will add more vegetables to the dish. My entire family loved it as there was nothing left for another meal.