Yeast Free Rosemary & Sage Herb-Roasted Turkey Tenderloin
Herb-roasted turkey tenderloin is the kind of centerpiece that looks and tastes far more impressive than the effort it actually requires. A fragrant 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, filling your kitchen with an aroma that's genuinely hard to resist. Because this recipe relies entirely on whole, fresh ingredients, there's no need to scrutinize labels for hidden yeast-derived additives that can sneak into marinades, broths, or seasoning blends. Roasting on a wire rack helps the heat circulate evenly, and a proper rest before slicing keeps every medallion juicy and tender. A final drizzle of fresh lemon juice right before serving brightens all those earthy, woodsy herb flavors and keeps the dish feeling light. It's a clean, satisfying protein that works beautifully as a weeknight dinner or a low-fuss holiday main.
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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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