Turkey Tenderloin is a juicy, tender, and flavorful treat perfect for a small holiday dinner or an easy weeknight dinner idea. Plus, the fabulous marinade will deliver a turkey tenderloin bursting with umami that will bring in the praise.
This turkey recipe works great for entertaining dinner guests, and I get the same question every time. How did you get it so tender? But it’s also a fabulous weeknight meal to please the fam.
The tenderloin of the turkey works because it’s the most tender, juicy part, making it much easier to achieve a deliciously tender meal. And it’s super easy, creating a huge time saver for those hectic days when you need something fast and tasty without compromising on nutrition.
What Is a Turkey Tenderloin?
A turkey tenderloin is that strip of super tender meat that runs alongside the turkey breast. So, if it were a chicken, you would call it the tenders. It cooks faster (dinner ready in less than an hour!) than the breast and is much juicier.
Recipe Ingredients
- Seasonings -Creole seasoning, minced garlic, onion powder, sage, thyme, rosemary, salt, pepper, and chili powder spice up the perfect marinade for any poultry.
- Carrier – Olive oil adds flavor and enhances the aromatics, while soy sauce adds a little acidity and a lot of umami. 😍
- Turkey Tenderloins -The star of this show is juicy and tender when cooked to perfection. However, you can use this recipe for a chicken breast.
How to Make Turkey Tenderloin
- Make the Marinade – Mix the marinade ingredients in a medium-sized bowl until fully combined: Creole seasoning, minced garlic, onion powder, sage, thyme, rosemary, salt, pepper, chili powder, olive oil, and soy sauce. (Photo 1)
- Marinate -Add the turkey tenderloins to the marinade and rub in the marinade, making sure the tenderloins are completely covered with marinate. Cover the bowl with plastic wrap, refrigerate, and marinate the turkey for at least 4 hours or overnight. (Photos 2-3)
- Sear the Tenderloin – When ready to go, preheat the oven to 350℉ (175℃). While your oven is preheating, heat a cast iron skillet over medium and add a tablespoon of olive oil. Remove the tenderloins from the marinade and drain off excess marinade. Sear the turkey tenderloins in the cast iron skillet until browned, about 2 minutes. Flip and cook until browned on the other side, about 2 minutes more. (Photo 4)
- Bake – Place the pan in the oven and bake until the turkey is cooked through (an instant-read thermometer will register 155°F/70℃ when inserted into the thickest part), 25-30 minutes.
- Serve – Transfer your turkey tenderloins to a clean cutting board. Let rest for 10-15 minutes, then slice them thinly crosswise and serve.
Recipe Variations
- Bacon-Wrapped – Take this recipe to the next level by wrapping it with bacon.😋
- Seasoning Swap – Use a homemade or ready-made poultry seasoning for faster seasoning. Or switch out the flavor with chili powder, Italian seasoning, curry powder, or jerk seasoning.
- Make a Sauce -Ramp up this recipe by pan-frying the turkey tenderloins instead of baking. Then add flour to the drippings to make a roux, add a cup of chicken stock and sliced mushrooms for an incredible mushroom sauce for your tenderloins.
- Add Veggies – When ready to bake the tenderloins, add chopped broccoli and cauliflower, sliced carrots and onions, or other veggies to the pan.
- Air-Fried Tenderloins – Preheat the air fryer to 350℉ (175℃) and arrange the turkey tenderloins in a single layer in the basket (you might have to do it in batches). Air fry for 25-30 minutes, flipping them halfway through. Time may vary depending on your air fryer, but an instant-read thermometer will read 155°F (70℃). The turkey’s internal temperature will continue to rise while they rest for 10 minutes.
Tips and Tricks
- Thaw your turkey tenderloin in the refrigerator overnight so the meat cooks evenly.
- Avoid skimping out on the seasoning. Use a generous amount of seasoning for your tenderloins. This is a lean cut of meat, so it’s important to season it generously to achieve flavor.
- Once the turkey tenderloin is cooked through, let it rest for 10-15 minutes before slicing so the juices can redistribute throughout the meat.
- If you have fresh herbs instead of dried ones, worry not. Increase the amount by three for an average substitution of dried to fresh herbs.
Make-Ahead Instructions
These turkey tenderloins are perfect to make ahead. Prepare according to the recipe, allow it to rest, then slice it ready to serve.
Store the sliced turkey tenderloins in an airtight container or bag in the freezer for 2-3 months or fridge for 3-4 days. Pair with your choice of sides for an easy, ready-made dinner idea or lunch on the go.
Serving and Storage Instructions
These turkey tenderloins are extremely pairable and best served warm after resting. Whip up your favorite sides to serve along with them.
You can store leftover turkey in an airtight container in the refrigerator for 3-4 days.
Freeze cooked turkey tenderloin in a freezer-safe bag or container, removing as much air as possible for up to 3 months. To conserve moisture when reheating, place the sealed freezer bag (sous-vide style) in a pot of hot water, typically around 130–160°F (55–71°C), until heated through.
FAQs
It’s totally up to you. But covering the turkey tenderloins for the first part of the baking process will retain moisture. However, I eliminate that by searing it on the stovetop first.
Yes and no. The turkey tenderloin is part of the breast, specifically the strip of extra tender meat that runs along the larger portion of the breast and the breast bone. It’s also called the tenders.
Turkey does a great job absorbing whatever you use to season or marinate. This cut is also very similar to chicken breast, which is also great at absorbing flavors. So, a delicious marinade (lemon juice, olive oil, herbs, and spices—or something similar) or dry rub is an excellent seasoning.
What to Serve With Turkey Tenderloin
This non-traditional Thanksgiving recipe loves to pair with roasted garlic mashed potatoes with giblet gravy, spicy roast garlic broccoli, and homemade coleslaw.
If you’re in the mood for a light lunch, toss turkey slices over a Cobb salad. Yum!
More Amazing Turkey Recipes to Try
- Roast Turkey Breast
- Turkey Breakfast Sausage
- Stuffed Turkey Legs
- Fried Turkey Wings
- Crispy Brisket Burnt Ends
Conclusion
This turkey tenderloin recipe is the best of both worlds, simple yet guaranteed to impress with its deliciousness. What are you planning to make for your Thanksgiving fiesta? Let me know; I love hearing from you!
Watch How to Make It
Turkey Tenderloin Recipe
Ingredients
- 1 tablespoon Creole seasoning
- 2 teaspoons minced garlic
- 1 teaspoon onion powder
- 1 teaspoon thyme, minced
- 1 teaspoon ground sage
- 1 teaspoon rosemary, minced
- 1-1½ teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- ¼ teaspoon chili powder
- ¼ cup olive oil plus 1 tablespoon to sear
- 2 tablespoons soy sauce
- 2 pounds turkey breast tenderloins (1½ to 2 pounds total)
Instructions
- Mix all the marinade ingredients in a medium-sized bowl until fully combined: Creole seasoning, minced garlic, onion powder, sage, thyme, rosemary, salt, black pepper, chili powder, olive oil, and soy sauce.
- Add the turkey tenderloins to the marinade and rub in the marinade, making sure the tenderloins are completely covered with marinate. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 4 hours or overnight.
- When ready to cook, preheat the oven to 350℉ (175℃). While the oven is preheating, heat a cast iron skillet over medium heat and add a tablespoon of olive oil. Remove the tenderloins from the marinade, add the turkey tenderloins to the cast iron skillet, and sear until browned on the bottom, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes more.
- Transfer the pan to the oven and bake until the turkey is cooked through and an instant-read thermometer registers 155°F (70℃) when inserted into the thickest part, 25-30 minutes.
- Transfer the turkey to a clean cutting board and let rest for 10-15 minutes. Slice thinly crosswise and serve.
Tips & Notes:
- Thaw your turkey tenderloin in the refrigerator overnight so the meat cooks evenly.
- Avoid skimping out on the seasoning. Use a generous amount of seasoning for your tenderloins. This is a lean cut of meat, so it’s important to season it generously to achieve flavor.
- Once the turkey tenderloin is cooked through, let it rest for 10-15 minutes before slicing so the juices can redistribute throughout the meat.
- If you have fresh herbs instead of dried ones, worry not. Increase the amount by three for an average substitution of dried to fresh herbs.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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