Citric Acid Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Herb-roasted turkey tenderloin is the kind of centerpiece that looks and smells impressive without requiring hours in the kitchen. A fragrant paste of fresh rosemary, sage, thyme, garlic-infused olive oil, and a touch of turmeric gets rubbed all over the meat before it goes into a hot oven, filling your kitchen with an aroma that's hard to beat. For anyone navigating a citric acid sensitivity, this recipe is a genuine find — there are no packaged marinades, brines, or seasoning blends hiding citric acid as a preservative, just whole, recognizable ingredients you control from start to finish. The lemon zest and a small drizzle of fresh lemon juice at the end deliver brightness without the processed citric acid that sneaks into so many store-bought poultry products. Roasting on a wire rack helps the heat circulate evenly, and a proper rest under foil keeps every slice juicy and tender. The result is a lean, flavorful protein that works beautifully as a weeknight dinner or a scaled-up weekend meal, sliced into medallions and finished with a few fresh herb sprigs for a little extra flair.
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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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