Nitrate & Nitrite Free Lemon Garlic Herb-Roasted Turkey Tenderloin
Turkey can be surprisingly tricky territory when you're avoiding cured meats and processed deli options loaded with preservatives, but a fresh tenderloin roasted at home puts you completely in control of every ingredient. This dish leans on a bright, herb-forward marinade — garlic-infused olive oil, fresh lemon juice and zest, rosemary, thyme, and parsley — to build serious flavor without a single additive or curing agent in sight. The result is juicy, golden-edged turkey that smells incredible coming out of the oven and tastes like something you'd order at a nice bistro. Letting the tenderloins marinate before roasting means the citrus and herbs really sink in, so every slice is fragrant and tender all the way through. A quick rest on the cutting board before slicing keeps all those juices locked in, and a squeeze of fresh lemon at the table ties the whole thing together beautifully. It's the kind of clean, satisfying dinner that proves you don't need anything artificial to make a genuinely impressive plate of food.
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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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