Cinnamon 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 involved. The tenderloins get coated in a fragrant paste of fresh rosemary, sage, thyme, lemon zest, and garlic-infused olive oil before roasting at high heat until perfectly juicy — no warm spice blends, no hidden seasonings, just clean, bright flavors you can actually see in the bowl. A pinch of turmeric adds a subtle golden hue and gentle earthiness without veering into anything that might cause concern for those avoiding certain spice blends. Roasting on a wire rack means the heat circulates evenly around the meat, and that ten-minute rest under foil is the quiet secret to slices that stay moist all the way through. A final drizzle of fresh lemon juice lifts everything at the end, cutting through the richness of the olive oil and making the herbs pop. Whether you're cooking for a crowd or just want reliable leftovers for the week, this one delivers a satisfying, aromatic roast that never feels like a compromise.
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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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