Chicken Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Turkey tenderloin is one of those cuts that delivers all the satisfaction of a proper roast without any of the fuss, and this herb-forward version is genuinely impressive on the plate. A 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, building a fragrant, golden crust that smells absolutely incredible as it roasts. Elevating the tenderloins on a wire rack helps the heat circulate evenly, so every side gets that beautifully caramelized exterior while the inside stays juicy and tender. A ten-minute rest before slicing is the small but crucial step that keeps the medallions moist all the way through. A final drizzle of fresh lemon juice right before serving brightens everything up and cuts through the richness of the herb oil in the best possible way. It's a clean, straightforward recipe with no complicated swaps or substitutions needed — just real ingredients doing exactly what they're supposed to do.
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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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