Nickel Allergy Friendly Turmeric & Ginger Herb-Roasted Turkey Tenderloin

Total time1 hr 15 min

Prep time15 min

Cook time30 min

Nickel Allergy Friendly Turmeric & Ginger Herb-Roasted Turkey Tenderloin

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Ingredients

4 servings

For the turkey

2 turkey tenderloins (about 1.5 lb total)

For the marinade

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tbsp fresh ginger, finely grated
1 ½ tsp ground turmeric
1 tsp dried thyme
1 tsp dried rosemary, crumbled
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp black pepper
1 tsp salt
1 tbsp fresh lemon juice

For serving

2 tbsp fresh parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the olive oil, grated ginger, turmeric, thyme, rosemary, oregano, black pepper, salt, and lemon juice until combined into a thick paste.
2
Pat the turkey tenderloins dry with paper towels and place them in a 9x13-inch baking dish. Spoon the marinade over the tenderloins and turn to coat all sides evenly. Let them marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.

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