Roasted Turkey Tenderloin

Don't Make These Mistakes

Take the turkey out of the fridge for 15 minutes before roasting so that it cooks evenly.

If one end is thinner, fold it under and tie it with string so that it roasts at the same pace.

Check the thickest part with a thermometer; a few degrees past 74°C costs moisture.

Making Roasted Turkey Tenderloin

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1. Heat the oven to 190°C / 375°F (170°C / 340°F fan). Pat the turkey dry with paper towels.

   Mark done

2. Mix the oil, garlic, rosemary, thyme, sage, paprika, lemon zest, lemon juice and pepper into a paste and rub it all over the turkey.

   Mark done

3. Set the turkey in a roasting tin and roast for 40 minutes, until the thickest part reaches 74°C.

   Mark done Start 40 min timer

4. Cover loosely with foil and rest for 10 minutes. Slice across the grain and spoon over the pan juices.

   Mark done Start 10 min timer

Leftovers, Reheating and Keeping

Keeps in the fridge for up to 3 days, sliced and covered. It is good cold in a sandwich or salad.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serving Roasted Turkey Tenderloin

• Steamed white rice
• Steamed green beans
• Carrot batons

Questions and Answers

Roasted Turkey Tenderloin Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.