Gelatin Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Roasted turkey doesn't have to mean a whole bird, a complicated brine, or a long list of mystery additives. These tenderloins get coated in a fragrant paste of fresh rosemary, sage, thyme, lemon zest, and garlic-infused olive oil, then roasted on a wire rack so the heat circulates evenly and the outside develops a gorgeous, herb-flecked crust. A touch of turmeric adds a warm golden color that makes the finished slices look like they came straight out of a restaurant kitchen. Many packaged turkey products and pre-made gravies sneak in animal-derived setting agents, so cooking from scratch with whole, simple ingredients is the cleanest way to keep things completely free of those concerns. Resting the meat before slicing is the secret to keeping every medallion juicy, and a final drizzle of fresh lemon juice brightens the whole dish beautifully. This is the kind of recipe that works just as well for a weeknight dinner as it does for a holiday spread when you want something impressive without the fuss.
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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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