Lemon Turkey Tenderloins Master Recipe

Lean turkey tenderloins take beautifully to a simple lemon pepper rub. This master recipe broils four tenderloins at once so you can serve two for dinner tonight and stash the rest in the fridge for meals later in the week.

The prep is dead simple: brush the tenderloins with olive oil mixed with lemon pepper, refrigerate for 20 minutes to let the seasoning set, then broil. The oil keeps the surface from drying out under high heat while the lemon pepper builds a lightly seasoned crust.

Broil about 5 inches from the heat, flipping once. You’re looking for clear juices and no pink in the center, which takes 15 to 20 minutes total. Turkey tenderloins are forgiving as long as you don’t walk away and forget them.

Slice crosswise about half an inch thick and serve with bearnaise sauce for something rich, or salsa verde if you want brightness and a little kick. Both work because the turkey itself is mild enough to play well with bold toppings.

Chef Tips

• Let the tenderloins rest 5 minutes after broiling before slicing. This lets the juices redistribute so they don’t run all over the cutting board.
• Use an instant-read thermometer if you’re unsure. Pull at 165°F (74°C) internal temp.
• The 20-minute refrigeration isn’t optional. It firms the oil coating so it doesn’t drip off immediately under the broiler.

Variations

• Swap lemon pepper for a mix of smoked paprika and garlic powder for a smoky twist.
• Grill instead of broil during summer months for charred edges and a slight smokiness.
• Slice leftovers thin for turkey sandwiches or toss into a stir-fry the next day.