Soy 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. A marinade built on garlic-infused olive oil, fresh lemon juice, zest, rosemary, thyme, and parsley does all the heavy lifting, infusing the meat with layers of flavor before it ever hits the oven. Every single ingredient here is clean and straightforward, which is great news when you're navigating labels and trying to avoid hidden soy derivatives that sneak into so many marinades, sauces, and seasoning blends. Roasting at 400°F gives the surface a gorgeous golden finish while keeping the interior juicy — just pull it when your thermometer reads 165°F and you're golden. A short rest on the cutting board before slicing makes all the difference in keeping those flavorful juices right where they belong. Finish with a squeeze of fresh lemon and a handful of roughly chopped parsley for a dish that looks like it came out of a proper restaurant kitchen.
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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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