In a medium sized glass bowl or a large resealable plastic bag, combine the olive oil, soy sauce, lemon juice, and honey. Whisk these ingredients together until the honey is fully dissolved and the oil is well incorporated into the mixture.
Stir in the minced garlic, chopped rosemary, fresh thyme, smoked paprika, black pepper, and salt. Mixing these directly into the liquid ensures that the flavors are evenly distributed so every inch of the turkey gets seasoned.
Place your turkey tenderloins into the bowl or bag, making sure they are completely submerged or coated in the liquid. Seal the container and place it in the refrigerator for at least thirty minutes, though two to four hours is ideal for the best flavor penetration.
When you are ready to cook, remove the turkey from the refrigerator about fifteen minutes early to take the chill off. Preheat your oven to 400 degrees Fahrenheit or prepare your grill to a medium high heat setting.
Remove the turkey from the marinade and discard any leftover liquid. Cook the tenderloins for about twenty five to thirty minutes or until the internal temperature reaches 165 degrees Fahrenheit. Let the meat rest for five to ten minutes before slicing to keep the juices inside.
