Roasted Herb Turkey Tenderloin Recipe

This roasted turkey fits both our Cutting Carbs and Diary & Grain-Free Lifestyles and is Keto and Paleo-friendly.
  • Ready in: 3 hours
  • Prep time: 20 minutes
  • Chill/Cook time: 2 hours, 40 minutes
  • By:
  • Servings: 6 servings

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cooking methods

  • Bake


  1. In a gallon freezer bag, combine first 4 ingredients. Add seasoned turkey. Seal well and toss to coat. Refrigerate 2 hours or up to overnight.
  2. Preheat oven to 425°F. Remove turkey from marinade. Discard bag with marinade. Place turkey on a greased foil-lined rimmed baking sheet.
  3. Bake 20-25 minutes or until internal temperature reaches 165°F on an instant-read food thermometer. Remove from oven.
  4. Cover and let stand 10 minutes before slicing. Slice and drizzle with pan juices.

Makes 6 servings.

Serve with Roasted Squash & Brussels Sprouts recipe.

Wine Pairing: Pinot Noir

Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

Nutrition per Serving: Calories: 170 Total Fat: 6g Sat. Fat: 1g Cholest: 50mg Sodium: 300mg Carbs: 1g Fiber: 0g Sugar: 1g Protein: 26g

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