20 Clove Turkey
20 garlic cloves, Cognac, dry white wine, rosemary, and tarragon flavor this turkey tenderloin dish.
1 pound Honeysuckle White® Breast Tenderloins
20 cloves garlic, peeled (about 2 heads)
2 tablespoon olive oil
2 tablespoons Cognac
1/2 cup dry white wine
1 teaspoon rosemary, dried
1 teaspoon tarragon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
- Place tenderloins and garlic in baking dish. Drizzle with olive oil. Add cognac and wine.
- Sprinkle with herbs, salt, and pepper. Cover baking dish with lid or cover tightly with aluminum foil.
- Bake in a preheated oven at 375°F (190°C) for approximately one hour or until tenderloins have reached an internal temperature of 170°F (75°C).
- Serve with warm French bread. Spread the roasted garlic on the bread like butter.
Makes 4 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.