Gluten Free Lemon Garlic Herb-Roasted Turkey Tenderloin
Bright, herby, and deeply savory, this roasted turkey tenderloin is the kind of weeknight centerpiece that feels far more impressive than the effort involved. The marinade — built on garlic-infused olive oil, fresh lemon juice, zest, rosemary, thyme, and parsley — soaks into the meat and delivers bold, layered flavor from the inside out. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or swap anything out; it just works as written. Turkey tenderloins are a fantastic cut for this style of cooking because they stay juicy and slice beautifully, especially after a proper five-minute rest. Roasting at 400°F gives the surface a light golden finish while keeping the interior tender and moist — pull it at 165°F and you're golden. A squeeze of fresh lemon over the slices right before serving ties everything together and makes the herbs pop. This one is equally at home on a casual Tuesday or a holiday table when you want something a little lighter than a whole bird.
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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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