Easy Lemon-Herb Turkey Tenderloin
If you’re hosting a small crowd, or you know that the friends and family at your table prefer breast meat, quick-cooking turkey tenderloin is ideal. It comes as a boneless, skinless cut—often packaged with 2 tenderloins—so you don’t need to stress about carving around bones. You could proudly serve this as your Thanksgiving centerpiece, or cook it any time of year as an easy entrée; thinly sliced cold leftovers make excellent sandwich meat. When cooking, if one tenderloin reaches 165°F before the other, remove it to a cutting board and tent it with foil so that it doesn’t overcook.
Uncooked boneless skinless turkey breast
1½ pound(s), 2 tenderloins
- Preheat the oven to 400°F. Line a sheet pan with foil or parchment paper. Place the tenderloins on the pan; brush all over with the oil.
- In a small bowl, stir together the lemon zest, thyme, salt, sage, garlic powder, and pepper; rub the spice mixture evenly over all sides of the tenderloins. Roast at 400°F until a thermometer inserted in the thickest part of each tenderloin registers 165°F, about 30 minutes.
- Place the cooked tenderloins on a cutting board. Let stand for 5 minutes before slicing.
- Serving size: about 3 oz cooked turkey