This is turkey with zest (literally) and zing! Make a whole tenderloin for a family dinner and make sandwiches for lunch with leftovers. Or, shred the remaining meat in salads.
Serving size: 3 ounces
Volume: 6 ounces
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 2 hours, 30 minutes
1/2 pound turkey tenderloin (7-8 ounces raw)
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon extra virgin olive oil
1/4 teaspoon garlic salt
1/8 teaspoon black pepper (3 good cranks of the pepper grinder)
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon zest
Place the turkey in a shallow glass baking dish. Add the lemon juice and oil, making sure to coat all sides of the tenderloin. Cover and refrigerate for 2 hours.
Preheat the oven to 375 degrees. Place the turkey on the rack of a broiler pan that has been sprayed for 2 seconds with cooking spray. Pour any remaining marinade from the baking dish, along with 2 tablespoons of water into the bottom of the broiling pan. Rub the turkey with garlic salt and pepper. Roast the turkey 20-25 minutes or until an instant-read meat thermometer registers 165 degrees. Remove the turkey from the oven and sprinkle the top with parsley and zest. Cover the turkey loosely with aluminum foil and let it rest 10 minutes before slicing and serving.
Alternative Preparation Method: Instead of roasting the turkey, grill over medium-high heat, turning after 5 minutes to evenly brown on all sides. The turkey is done when an instant-read meat thermometer registers 165 degrees.
Why We Love It
Not only does this turkey recipe taste great, it’s simple to make. More excitingly, the leftovers are far better for lunch than turkey cold cuts from the deli — and they’re far more nutritious. We love cutting up or shredding the meat from this dish in salads or even rolling it up in burritos with beans instead of chicken.