Chicken Free Lemon Garlic Herb-Roasted Turkey Tenderloin
Turkey tenderloin is one of those cuts that deserves way more attention than it gets — lean, tender, and incredibly easy to work with. A bright marinade of garlic-infused olive oil, fresh lemon juice, zest, rosemary, thyme, and parsley does all the heavy lifting here, infusing the meat with herby, citrusy flavor before it even hits the oven. The short marinating time means this is genuinely weeknight-friendly, not just a weekend project. Roasting at 400°F gives the surface a light golden finish while keeping the inside juicy, and pulling it at exactly 165°F ensures perfect doneness every time. Because this recipe is built entirely around turkey, it's a natural fit for anyone avoiding poultry that isn't turkey — no substitutions or workarounds needed. A squeeze of lemon and a handful of fresh parsley at the end keeps everything tasting clean and vibrant. Slice it up and serve it alongside your favorite sides for a dinner that feels a little special without much fuss.
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Learn more →Ingredients
4 servings
For the turkey
- 2 turkey tenderloins (about 1.5 lb total)
For the marinade
- 3 tbsp garlic-infused olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp sea salt
- ½ tsp black pepper, freshly ground
For roasting
- 1 tbsp garlic-infused olive oil, for the pan
For serving
- lemon wedges, for serving (optional)
- fresh parsley, roughly chopped, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the 3 tbsp garlic-infused olive oil, lemon juice, lemon zest, rosemary, thyme, parsley, sea salt, and black pepper until combined.
- 2
Place the turkey tenderloins in the 9x13-inch baking dish. Pour the marinade over the tenderloins and turn to coat on all sides. Cover and refrigerate for at least 30 minutes.
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