Garlic Herb Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon paprika
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 turkey tenderloins (about 1 to 1.5 pounds each), they come in a pack of 2
- 1 tablespoon olive oil
Dry the tenderloins: Pat the turkey loins dry with a paper towel on both sides.
Prepare the Marinade: In a bowl, whisk together the olive oil, lemon juice, honey, minced garlic, dried rosemary, dried thyme, dried sage, paprika, salt, and pepper. This will be your garlic herb marinade.
Marinate the turkey: Place the tenderloins in a shallow dish or a resealable plastic bag. Pour the marinade over the turkey, ensuring that they are fully coated. Seal the bag or cover the dish and place it in the refrigerator to marinate for at least 30 minutes or overnight for best results. Turn the turkey occasionally to distribute the marinade evenly.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Remove Turkey from Marinade: Turn to coat the tenderloins in the marinade one last time. Remove the turkey tenderloins from the bag or bowl.
Sear: Sear turkey tenderloins for 1 minute on all sides until lightly browned.
Roast Turkey: Place the skillet in the oven and roast in the preheated oven for about 20-25 minutes or until the internal temperature of the thickest part of the meat reaches 160°F (it will rise another 5 degrees after resting for 10 minutes for a final temperature of 165°F). Baste the tenderloins with the leftover marinade during the last 10 minutes of cooking.
Rest and Slice: Once the turkey is cooked, remove it from the oven with oven mitts and tent it loosely with aluminum foil. Let it rest for about 10 minutes. This redistributes the juices, resulting in a juicy and tender turkey. After resting, slice the turkey tenderloins against the grain into medallions.
*Remember that cooking times can vary depending on your oven and the thickness of the turkey tenderloins. Always use a good meat thermometer to ensure that the internal temperature has reached a safe level for poultry.
- Prep Time: 10 min + marinade time
- Cook Time: 25 minutes
- Category: Savory
- Method: Italian
- Cuisine: American
Keywords: turkey, meat, main dish, holiday,