Carrageenan Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Herb-roasted turkey tenderloin is the kind of weeknight centerpiece that feels far more impressive than the effort it requires. A fragrant paste of fresh rosemary, sage, thyme, lemon zest, and garlic-infused olive oil gets rubbed all over the meat before it hits a hot oven, filling your kitchen with an aroma that's genuinely hard to resist. Roasting on a wire rack helps the heat circulate evenly, so you get beautifully cooked, juicy medallions every time — no guesswork involved. For anyone navigating carrageenan concerns, the real challenge with poultry is often the processed or pre-marinated options at the grocery store, where that additive can sneak into brines and injected seasonings. This recipe sidesteps all of that entirely — every ingredient is whole, fresh, or minimally processed, so you know exactly what's going into your meal. A finishing drizzle of fresh lemon juice brightens everything up and ties the herbs together in the best way. It's clean, satisfying, and genuinely delicious whether you're cooking for dietary reasons or simply because you want a no-fuss roast that delivers real flavor.
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Learn more →Ingredients
4 servings
- 2 turkey tenderloins (about 1.5 lb total)
- 3 tbsp garlic-infused olive oil, divided
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest (from about 1 lemon)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh lemon juice
- fresh rosemary or sage sprigs, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Set a wire rack inside a rimmed baking sheet and lightly coat the rack with 1 tsp of the garlic-infused olive oil.
- 2
In a small bowl, combine the remaining garlic-infused olive oil, rosemary, sage, thyme, lemon zest, salt, pepper, and turmeric. Stir until a uniform paste forms.
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