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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!
Love simple turkey recipes? Try my air fryer turkey breast, roasted boneless turkey breast, turkey cutlets, and ground turkey soup next.
Think turkey is reserved for Thanksgiving and the holidays? Not in my household! My juicy turkey tenderloin recipe proves it can and should be part of your dinnertime rotation. Known for being extra tender, my family LOVES this as a fun alternative to chicken or pork.
Is turkey tenderloin the same as turkey breast?
No, friends- please don’t make this mistake (or use a turkey breast for this recipe!).
Turkey tenderloin is a smaller, leaner, and more tender cut from the inside 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
Why I love this recipe
- Perfect texture and flavor. Like my spatchcock turkey, the meat is perfectly juicy and moist in the middle. It’s subtly spicy, a tiny bit sweet, and oh-so-flavorful!
- 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.
- Quick and easy. From prep to plate, this dish cooks in under 30 minutes!
- Easy to customize. I like to keep things simple with just a handful of seasonings, but you can dress it up with a fancy sauce, a juicy marinade, or even a flavorful spice rub.
★★★★★ REVIEW
“Loved this recipe so much! It was so incredibly delicious and flavorful, and I will be making it again soon!” – Grace
Ingredients needed
- 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.
- Salt and black pepper. For seasoning.
Turkey tenderloin marinade
- Garlic and onion powder. It gives a nutty fragrance and flavor to the tenderloin without needing the fresh kind.
- Paprika and chili flakes. I have used a blend of two peppers to get a lovely heat. Add a teaspoon of cayenne to the mix to amp it up!
- Oregano. I didn’t want an overpowering Italian herby flavor, so I restricted myself to only dried oregano. You can use fresh herbs, too, like rosemary and thyme.
- Cumin and coriander. Adds some savory and umami-forward flavors.
- Brown sugar. It adds sweetness and helps get a perfect caramelization (and that gorgeous crust).
- Olive oil. To coat the pan. Butter also works.
How to cook turkey tenderloin
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 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 roasting the tenderloin, I’ve tested this recipe in the air fryer, on the grill, and also in the slow cooker.
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 crockpot turkey tenderloin, 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? It is the resting time! The juices redistribute during this time and make the turkey super succulent. Please do not skip this part.
- Avoid overcooking the turkey. You must monitor the cooking time because it is a lean meat cut. Depending on the thickness of the cut, adjust the baking times so that the turkey is cooked to perfection. For my 2-pound turkey tenderloin, it cooks in around 29-30 minutes. The best way to check is to use an instant-read thermometer and check for it to reach 155F (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!
Storage instructions
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.
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, check its internal temperature using a meat thermometer. Cooked turkey tenderloin should have an internal temperature of 165F.
I typically make the turkey the star of the dinner and add side dishes around it. Salads, potatoes, and some cranberry sauce for a delicious turkey dinner.
More easy turkey dinners
- Turkey wings
- Turkey drumsticks
- Air fryer turkey meatballs
- Air fryer turkey burgers
- Turkey sausage
- Sous vide turkey breast
Baked Turkey Tenderloin Recipe
Video
Ingredients
- 2 one-pound turkey tenderloins 2 lbs 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
Nutrition
Originally published September 2023, updated and republished November 2024
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!