And, For The Kids.......
Turkey Tenders With Cranberry Ketchup
1 pound small carrots, greens trimmed
4 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
4 cups cornflakes, finely crushed (about 1 3/4 cups crumbs)
2 tablespoons plus 1 teaspoon honey mustard
1 large egg white, lightly beaten
1 1/2 pounds skinless, boneless turkey breast, cut into strips
The Beet Lady Cranberry Ketchup
Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Place the carrots on a large sheet of foil; drizzle with 2 tablespoons melted butter and season with salt and pepper. Fold up the edges of the foil and add 1/4 cup water, then seal into a packet. Set on a baking sheet and roast on the bottom oven rack until tender, 25 minutes.
Meanwhile, mix the cornflakes, the remaining 2 tablespoons melted butter, the lemon zest and 1/4 teaspoon each salt and pepper in a shallow dish. Whisk 2 tablespoons mustard and the egg white in another dish. Coat the turkey in the mustard mixture; dredge in the cornflake mixture. Place on a wire rack set on a baking sheet. Roast on the top oven rack until cooked through, 15 minutes.
When turkey tenders and carrots are done, serve with a side of The Beet Lady Cranberry Ketchup.