Baked Turkey Tenderloin
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My baked turkey tenderloin recipe is seasoned with bold flavors and yields tender and juicy meat every time! It’s easy to make and cooks in just 30 minutes!
Think turkey is reserved for Thanksgiving and the holidays? Not in my household! This recipe proves turkey deserves a spot in your dinnertime rotation. My family LOVES this as a fun alternative to chicken or pork.
Now, being a very lean cut, this took a fair bit of recipe testing to get right, because no one wants a dry or rubbery protein for dinner. I initially just baked it the entire time in the oven. Still, the results were inconsistent, so I tried searing it first, which was a game-changer: the meat turned out juicy and moist in the middle with the perfectly seasoned exterior.
With this method, you’ll never worry about dryness again- it’s genuinely foolproof (just ask my sister, who successfully makes this as part of her weekly meal prep…and she used to burn toast).
Is this cut the same as turkey breast?
No, friends- please don’t make this mistake (or use a turkey breast for this recipe!).
This cut is a smaller, leaner, and more tender part of the turkey breast, while turkey breast refers to the entire breast, which is larger and can include bones and skin. Both are lean, but I find the tenderloin to be so much more tender.
Table of Contents
Turkey tenderloin recipe highlights
- Four cooking options. I like to bake the turkey, but I’ve also tested it in the air fryer, the slow cooker, and a simple charcoal grill.
- Easy to customize. I like to keep things simple with just a handful of seasonings; you can add a sauce, marinade, or dry rub.
What readers are saying
★★★★★ – “Loved this recipe so much! It was so incredibly delicious and flavorful, and I will be making it again soon!” – Grace
Key Ingredients
These are the main ingredients you’ll need to make this baked turkey tenderloin. The full list with measurements is in the recipe card below.
- Turkey tenderloins. For this recipe, buy fresh, light pink turkey loins. Note that they are significantly larger than chicken tenderloins. This cut of turkey becomes abundant during the holiday season, but is available year-round at most butchers.
- Turkey tenderloin marinade. I use a mix of dry spices like garlic powder, onion powder, paprika, chili flakes, oregano, cumin, and coriander. The addition of brown sugar adds a subtle sweetness and helps achieve a perfect caramelization.
- Olive oil OR butter. I’ve had equal results with both, so use whichever you have on hand. As pictured, I used olive oil.
How to cook turkey tenderloin
This is my tried-and-true method that starts with a sear, then is finished in the oven. I use a cast-iron skillet because it retains heat so much better (a neat trick I learned in culinary school and during work experience in kitchens).
Step 1- Prep the spice mix marinade: Mix spices in a small bowl.
Step 2- Season the turkey: Dry the turkey, coat them with spice, and press them into the meat. Marinate them in the refrigerator for at least 10 minutes or up to 2 hours.
Step 3- Cook in the skillet: Place the turkey in a smoking hot cast-iron skillet with oil. Cook on medium-high heat on all sides.
Step 4- Finish in the oven: Once golden, transfer the skillet to the oven and bake until the internal temp reaches 155°F. Rest the turkey for 15 minutes, carve the turkey, and serve.
Alternative cooking methods
As mentioned earlier, while I prefer the sear and roast method, I’ve tested nearly every version of this (because lean meats can be tricky), and all of these deliver juicy results when done right.
Air fryer method: Almost identical to my air fryer turkey breast! Prep the turkey as instructed, then place it in the air fryer basket. Air fry at 200C/400F for 20-25 minutes, flipping halfway through.
Grill method: Skip the searing step and add the tenderloins directly onto a hot grill. Cook each side for 3-4 minutes or until the meat reaches an internal temperature of 165F.
Slow cooker method: To make in the crockpot, sear the turkey and add it to a slow cooker, along with any vegetables. Cook on low for 5-6 hours, then serve.
Arman’s recipe tips
- Prep it the night before. If I have time (or let’s be real…remember!), I like to marinate the turkey the night before. You can marinate the turkey for up to 24 hours before cooking.
- Let the turkey rest. Do you know the secret to a juicy turkey? Resting it. The juices redistribute during this time and make the turkey super succulent. Don’t skip it- it’s what makes the turkey juicy.
- Avoid overcooking the turkey. You must monitor the cooking time because it is a lean meat cut, so adjust the baking time based on thickness. For my half-pound turkey tenderloins (one pound total), they cook in around 29-30 minutes. The best way to check is to use an instant-read thermometer and check for it to reach 155°F (remember, we are resting it, so you can remove it before 165F).
- Save the turkey drippings: Don’t throw away the brown bits from the skillet. Deglaze the pan and make gravy with it!
Frequently asked questions
Covering the turkey as it bakes is unnecessary, as it has been seared beforehand and will cook more evenly and quickly without it. Also, use a thermometer to ensure it’s fully cooked.
The short answer is, no, you can’t. Cutting the tenderloin in half will result in uneven cooking: the edges will be dry and brittle, while the thicker part will be a little underdone. Once rested, the thicker part loses its juiciness and becomes rubbery. If your turkey tenderloin is too large for your skillet, you can cook it on a baking sheet or large baking dish covered in tinfoil and well-greased.
In testing, I did try baking it at 400°F (instead of 350°F), and while it does work (with a quicker cooking time), the margin for error was very, very slim. I have a background in culinary arts and cooking school, and still think the lower temperature and slightly longer (I’m talking 5-6 minutes longer!) cooking time is worth it for success.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Baked Turkey Tenderloin Recipe
Video
Ingredients
- 2 turkey tenderloins one pound total
- 1/2 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon brown sugar
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 180C/350F.
- Combine the spices in a small bowl. Pat dry the turkey with a paper towel.
- Sprinkle the spices on the turkey breasts and press them well into the meat, ensuring all sides are covered. Let it marinate for at least 10 minutes or up to 2 hours in the refrigerator.
- Heat the olive oil in an iron skillet on medium-high heat until smoking hot. Cook the turkey, turning occasionally until golden crust forms on all sides.
- Transfer the skillet to the oven and cook for 25 minutes or until the internal temperature reaches 155F (the residual heat from resting will raise it to 165F).
- Leave the turkey tenderloin to rest for 15 minutes before slicing and serving.
Notes
- TO STORE. Keep the leftover turkey tenderloin in the refrigerator for 3-4 days.
- TO FREEZE. Allow the turkey to cook thoroughly, then freeze it in a ziplock bag for up to three months.
- TO REHEAT. Reheat in the microwave or a preheated oven for 10-15 minutes. Remember to cover the tenderloin with foil before reheating in the oven.
Nutrition
More unique cuts of turkey to cook
- Turkey wings
- Roasted boneless turkey breast
- Turkey cutlets
- Spatchcock turkey
- Turkey drumsticks
- Turkey sausage
- Sous vide turkey breast
Originally published September 2023
This is an OUTSTANDING recipe!! While my wife isn’t much of a fan of spice (hot), this recipe has the right amt of kick to it and perfect blend of spices. This was probably the best-tasting turkey loin I’ve ever made.
Thank you, Devin!
Tried this wonderful and simple recipe at home and it was a hit! To elevate the dish, you can try some smoked paprika. Also, maybe its nothing, but half way through cooking time, I went ahead and flipped the turkey tenderloins. It was perfectly juicy on the inside and crispy on the outside. Overall, will definitely repeat the recipe as part of my families rotating menu in 2025.
This is served so nicely on photo. I actually never tried turkey tenderloin alone, only whole turkey.
Big Man, where did you get your turkey tenderloin? I’m having difficulty finding one.
This was delicious! I will use this rub for my Thanksgiving Turkey.
Please do!!!
Loved this recipe so much! It was so incredibly delicious and flavorful, and will be making it again soon!
Thanks so much, Grace- I appreciate it!
Excellent! 😋
I don’t normally cook turkey unless for occasions and would use chicken instead but this was so tender and succulent plus super flavourful! Had with some pasta vegetable potatoes etc, used cold the next day!
My husband isn’t a turkey fan. I cooked this and he wanted to know when I was going to cook it again!$
Made in slow cooker and absolutely delicious!
Recipe is a keeper! The family loved it.
Thanks, Sandy!
I made these turkey tenderloins today, and they were really delicious! A little too spicy for my husband, so next time I’ll cut down on the red pepper. Great recipe, though, and so easy!