Turmeric 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, and a trio of garden herbs — rosemary, thyme, and flat-leaf parsley — does all the heavy lifting, infusing the meat with clean, vibrant flavor before it even hits the oven. Avoiding turmeric doesn't mean sacrificing color or complexity here; the lemon zest and golden roast on the surface deliver plenty of visual appeal without any golden spice in sight. Letting the tenderloins marinate for at least 30 minutes before roasting makes a real difference, so don't skip that step if you can help it. A quick rest on the cutting board after roasting keeps every slice juicy and tender. Finish with a squeeze of fresh lemon and a handful of roughly chopped parsley, and you've got a plate that looks like it came from 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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