Easy Lemon-Herb Turkey Tenderloin

If you’re hosting a small crowd, or you know that the friends and family at your table prefer breast meat, quick-cooking turkey tenderloin is ideal. It comes as a boneless, skinless cut—often packaged with 2 tenderloins—so you don’t need to stress about carving around bones. You could proudly serve this as your Thanksgiving centerpiece, or cook it any time of year as an easy entrée; thinly sliced cold leftovers make excellent sandwich meat. When cooking, if one tenderloin reaches 165°F before the other, remove it to a cutting board and tent it with foil so that it doesn’t overcook.