Celery Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Herb-roasted turkey tenderloin is the kind of weeknight centerpiece that looks and tastes far more impressive than the effort involved. A fragrant paste of 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 means the heat circulates evenly, giving you beautifully golden exteriors and juicy, tender slices every time. A quick rest under foil before carving locks in all those savory juices, so each medallion stays moist and flavorful right through to the last bite. A bright drizzle of fresh lemon juice at the end cuts through the richness and ties the whole dish together. The ingredient list is refreshingly straightforward — no hidden sauces, no processed seasonings, just clean aromatics and good olive oil — making it easy to feel confident about exactly what's on your plate.
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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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