Description
This Herb Roasted Turkey Tenderloin recipe delivers a flavorful and juicy centerpiece perfect for a family meal. Tender turkey is marinated with a blend of aromatic herbs and spices, then roasted alongside fresh vegetables and aromatic garlic and lemon for a deliciously savory dinner.
Ingredients
Scale
Turkey and Seasoning
- 1.5 lbs turkey tenderloin
- 1 tbsp mustard
- ½ tsp rosemary
- ½ tsp kosher salt
- ¼ tsp granulated garlic
- ¼ tsp sage
- 1/9 tsp coriander
- 1 tbsp olive oil
Vegetables and Aromatics
- 1 onion, sliced into 8 wedges
- 2 carrots, roughly chopped into 1” pieces
- 1 celery stalk, chopped into 1” pieces
- 1 head of garlic, top ¼” removed
- 1 lemon, sliced in half
Cooking Liquids and Thickeners
- ½ cup white wine
- 1 cup chicken broth
- 1 tbsp all-purpose flour
- 1 sprig fresh rosemary
- Salt and pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the turkey and vegetables.
- Prepare the turkey: In a small bowl, mix the mustard, rosemary, kosher salt, granulated garlic, sage, coriander, and olive oil. Rub this herb mixture evenly over the turkey tenderloin, ensuring full coverage for maximum flavor.
- Arrange vegetables and aromatics: Place the onion wedges, chopped carrots, celery, and whole head of garlic with the top sliced off into a large roasting pan. Add the lemon halves and the sprig of fresh rosemary among the vegetables for added fragrance.
- Add the turkey to the pan: Position the seasoned turkey tenderloin on top of the bed of vegetables and aromatics.
- Roast the turkey and vegetables: Place the roasting pan in the preheated oven and cook for approximately 25-30 minutes until the turkey reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Make the pan sauce: Remove the turkey and vegetables from the pan and cover to keep warm. Place the roasting pan on the stovetop over medium heat. Add the white wine to deglaze, scrapping any browned bits from the bottom. Stir in the flour and cook for about a minute, then gradually whisk in the chicken broth. Let the sauce simmer until it thickens slightly, adjusting seasoning with salt and pepper as needed.
- Serve: Slice the turkey tenderloin and serve it with the roasted vegetables, drizzled with the freshly made herb pan sauce.
Notes
- Ensure the turkey reaches the safe internal temperature of 165°F to avoid undercooking.
- Use a meat thermometer for best results.
- White wine can be substituted with additional chicken broth if preferred.
- The pan sauce can be strained for a smoother texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
