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My Turkey Tenderloin recipe is tender, flavorful, and moist. Topped with shallot herb butter sauce, it’s ready in 30 minutes.
Serve your juicy turkey tenderloin with Boursin Mashed Potatoes, Southern Green Beans, Cranberry Sauce, Macaroni and Cheese, Jalapeno Cheddar Cornbread, or Honey Butter Rolls.
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What is a Turkey Tenderloin?
A turkey breast tenderloin is the boneless, skinless cut of meat that comes from the underside of the turkey breast. It’s lean, tender, and cooks quickly—making it a great choice when you want juicy turkey flavor without roasting a whole turkey.
I enjoy exploring new ways to cook turkey. I tried tenderloin when aiming for a lighter steakhouse-style dinner with creamed spinach and mashed sweet potatoes.
The trick with cooking turkey tenderloins is to remember that they're lean—not much fat—so you don't want to overcook them, but you don't want to undercook them. Using the proper technique will leave you with a moist, juicy piece of meat when you serve your sliced turkey tenderloin.
A quick dry rub goes a long way for a turkey tenderloin marinade. I use Cajun seasoning, salt, and pepper for my turkey tenderloin. After 15 minutes at room temperature, sear in a skillet, then finish in the oven—just like a steak.
With the pan drippings, I made a flavorful sauce with shallots, garlic, chopped Italian parsley, chicken stock, and cold butter. This is a dish you can make for an easy weeknight dinner or for the holiday season, instead of roasting a Thanksgiving turkey.
Let's get started making this healthy turkey tenderloin.
Turkey Breast Tenderloin Key Ingredients
These are the key ingredients you'll need for this roasted turkey tenderloin recipe.
Turkey Tenderloin
You’ll usually find turkey tenderloins sold in packs of two at most grocery stores. These are smaller cuts from underneath the turkey breast—tender, lean, and perfect for quick cooking. Look for pieces that are pale pink, moist but not slimy, and always check the packaging date for freshness. Even though they’re not the full-length pieces, they deliver incredible flavor and stay juicy when cooked properly.
Cajun Seasoning
My Savory Cajun Seasoning is the flavor foundation for this dish. It brings a perfect blend of spice, herbs, and depth, giving the turkey a Southern kick without overpowering its natural flavor.
Shallots
Think of shallots as the elegant cousin of onions—they bring a mild, sweet flavor with a touch of garlic. For this recipe, choose firm, dry shallots without soft spots. They add sophistication and depth to the sauce, rounding out the savory base beautifully.
Garlic
A little garlic infuses warmth and richness, enhancing every layer of flavor in the pan sauce.
Unsalted Butter
Cold butter is your secret weapon for a restaurant-quality sauce. Use unsalted butter to control saltiness. Whisking it in at the end adds richness, body, and a glossy finish that coats the turkey tenderloin perfectly.
Italian Parsley
Italian parsley, unlike curly parsley, adds flavor, brightness, and color to the dish.
Chicken Stock
Use low-sodium chicken stock as your base—it lets you control the salt while building a smooth, flavorful sauce. For best results, select a stock with minimal additives. It pulls everything together, balancing the spice from the Cajun seasoning with savory depth.
How To Make Turkey Tenderloin
My easy turkey tenderloin recipe is simple. Shallots in the herb sauce are the fanciest twist. You’ll impress yourself and guests with this dish.
Preheat oven to 400°F (204°C). Mix Cajun seasoning, black pepper, and salt; set aside 1 teaspoon. Season the tenderloins with the remaining mixture and let sit at room temperature for 15 minutes.
Heat a skillet over medium-high heat, add oil, and cook the tenderloins for 3 minutes per side. Bake the tenderloins for 15 minutes.
Transfer to a plate and cover with foil. In the same skillet, cook shallots, garlic, parsley, and remaining seasoning for 1 minute over medium heat.
Add chicken stock to the skillet, bring to a boil, and scrape the brown bits. Add cold butter; stir until melted. Taste and adjust seasoning.
Slice turkey and serve with sauce, mashed potatoes, and green beans.
Storage
Turkey tenderloin leftovers should be kept in an airtight container in the fridge for seven days. After the sauce cools off, place it in an airtight container in the refrigerator for 7 days.
Store in a freezer-safe storage bag or sous vide bag for up to two months. Thaw in the refrigerator for 24 hours before reheating.
Reheat in a 400°F (204°C) oven or an air fryer for 8-10 minutes, depending on how much you're reheating. Turn the heat to medium, add all ingredients to a small saucepan, and cook until the mixture starts to boil—about 5 minutes.
Pro Recipe Tips, Substitutions & Tricks
Here are a few reminders as you follow this simple turkey tenderloin recipe.
- You can find turkey tenderloin at your local grocery store near the other turkey products, but don't mistake it for the pork tenderloin; they're usually near one another.
- Add more flavor to your herb sauce with a blend of fresh herbs, such as rosemary, thyme, sage, and chives.
- If you don't have any fresh herbs, use ½ teaspoon of dried thyme, dried oregano, or Italian seasoning, or use a combination of them all for a delicious herb rub.
- For a simple turkey tenderloin recipe, season liberally with salt and pepper, and a teaspoon onion powder before proceeding.
- Be sure to wash your tenderloin in some vinegar water and dry it thoroughly with paper towels before seasoning.
- Be sure to trim away the thin white skin covering the turkey tenderloin; use a small knife to cut it away. Removing it helps the tenderloin cook evenly and will stop it from getting stuck in your teeth.
- Skip the wet marinade—dry brining draws out the turkey’s natural flavor and locks in moisture. Rub your tenderloins with the seasoning mix or your favorite all-purpose seasoning. All you need is 15 minutes at room temperature for it to work its magic. Refrigerating covered for a few hours will add more flavor.
- If you use another Cajun-Creole seasoning, omit the salt from the recipe. Savory seasoning is a low-sodium Cajun seasoning.
- Turkey tenderloins are lean, so timing is everything. Cook until the thickest part reaches 165°F, use an instant-read meat thermometer, then let the turkey rest 5–10 minutes before slicing to keep the juices sealed inside.
- The white, occasionally foamy substance that appears on turkey (or chicken and fish) during cooking isn’t Salmonella. It’s simply coagulated protein—mainly albumin—mixed with water.
- I love using a cast-iron skillet because it's oven-safe and easy to transfer from the stovetop to the oven. Searing the tenderloins in a hot skillet with a bit of oil before baking caramelizes the outside and adds a restaurant-quality finish.
- Toss a few sprigs of rosemary or thyme, along with a smashed garlic clove, into the pan before roasting. It infuses the turkey with subtle, herby notes without overpowering the natural flavor.
- Leftover turkey tenderloins make incredible pasta dishes, sandwiches, salads, or grain bowls. Slice them thin and drizzle with a little olive oil or gravy to bring them back to life.
- If you're serving this instead of a whole turkey for Thanksgiving, still treat yourself to the cranberry sauce.
FAQ
Here are some of the most-searched questions about cooking turkey tenderloins.
What is the difference between turkey breast and turkey breast tenderloin?
The turkey breast is a larger, broader cut that can be roasted or sliced for multiple servings. The turkey breast tenderloin, on the other hand, is a smaller, more delicate muscle that sits beneath the breast. It’s naturally more tender and cooks in a fraction of the time.
Are turkey tenderloins healthy?
Yes, turkey tenderloins are an excellent source of lean protein. They’re low in fat, rich in vitamins B6 and B12, and contain essential minerals like zinc and selenium. When prepared without heavy sauces or breading, they’re one of the healthiest cuts of poultry you can eat.
How long do you cook a turkey tenderloin for?
Cooking time depends on your method and the size of your tenderloins. Generally, roast or bake turkey tenderloins at 375°F for 25–30 minutes, or until they reach an internal temperature of 165°F. Always let them rest for 5–10 minutes before slicing to lock in moisture.
What is a good marinade for turkey tenderloin?
I like to skip the wet marinades and use a simple dry brine instead—it gives you deeper flavor and better texture. Rub your tenderloins with your favorite all-purpose seasoning, then set out for 15 minutes or cover and refrigerate for a few hours (or overnight). This allows the seasoning to penetrate the meat while keeping it juicy.
How to cook Jennie O’ turkey breast tenderloin?
During my partnership with Jennie O, I shared several ways to prepare their turkey tenderloins. My favorite method is to season them generously, sear both sides in a hot skillet, and finish them in the oven at 375°F until the internal temperature hits 165°F. You can also grill them for a smoky flavor or cook them sous vide for guaranteed tenderness.
More Turkey Recipes
If you love cooking with turkey, you'll love these recipes.
- Smothered Turkey Necks
- Smothered Turkey Wings
- Roasted Cajun Turkey
- Turkey Meatballs and Spaghetti
- Sous Vide Turkey Breast
- Sous Vide Turkey Thighs
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the turkey breast on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Follow the recipe and get ready for the best turkey tenderloin recipe you've ever made.
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📖 Recipe
Oven Roasted Turkey Tenderloin
Ingredients
- 2 tablespoons Savory Cajun seasoning
- 2 teaspoons black pepper
- 1 teaspoon kosher salt
- 2 24 oz. turkey tenderloins
- 2 tablespoons oil
- 2 shallots chopped small
- 4 garlic cloves chopped small
- ⅓ cup chopped Italian parsley
- 1 cup low-sodium chicken stock
- 4 tablespoons cold unsalted butter
Instructions
- Preheat oven to 400°F (204°C). Mix Cajun seasoning, black pepper, and salt; set aside 1 teaspoon. Season the tenderloins with the remaining mixture and let sit at room temperature for 15 minutes. Heat a skillet over medium-high heat, add oil, and cook the tenderloins for 3 minutes per side.
- Bake the tenderloins for 15 minutes. Transfer to a plate and cover with foil. In the same skillet, cook shallots, garlic, parsley, and remaining seasoning for 1 minute over medium heat.
- Add chicken stock to the skillet, bring to a boil, and scrape the brown bits. Add cold butter; stir until melted. Taste and adjust seasoning. Slice turkey and serve with sauce, mashed potatoes, and green beans.
Notes
- You can find turkey tenderloin at your local grocery store near the other turkey products, but don't mistake it for the pork tenderloin; they're usually near one another.
- Add more flavor to your herb sauce with a blend of fresh herbs, such as rosemary, thyme, sage, and chives.
- If you don't have any fresh herbs, use ½ teaspoon of dried thyme, dried oregano, or Italian seasoning, or use a combination of them all for a delicious herb rub.
- For a simple turkey tenderloin recipe, season liberally with salt and pepper, and a teaspoon onion powder before proceeding.
- Be sure to wash your tenderloin in some vinegar water and dry it thoroughly with paper towels before seasoning.
- Be sure to trim away the thin white skin covering the turkey tenderloin; use a small knife to cut it away. Removing it helps the tenderloin cook evenly and will stop it from getting stuck in your teeth.
- Skip the wet marinade—dry brining draws out the turkey’s natural flavor and locks in moisture. Rub your tenderloins with the seasoning mix or your favorite all-purpose seasoning. All you need is 15 minutes at room temperature for it to work its magic. Refrigerating covered for a few hours will add more flavor.
- If you use another Cajun-Creole seasoning, omit the salt from the recipe. Savory seasoning is a low-sodium Cajun seasoning.
- Turkey tenderloins are lean, so timing is everything. Cook until the thickest part reaches 165°F, use an instant-read meat thermometer, then let the turkey rest 5–10 minutes before slicing to keep the juices sealed inside.
- The white, occasionally foamy substance that appears on turkey (or chicken and fish) during cooking isn’t Salmonella. It’s simply coagulated protein—mainly albumin—mixed with water.
- I love using a cast-iron skillet because it's oven-safe and easy to transfer from the stovetop to the oven. Searing the tenderloins in a hot skillet with a bit of oil before baking caramelizes the outside and adds a restaurant-quality finish.
- Toss a few sprigs of rosemary or thyme, along with a smashed garlic clove, into the pan before roasting. It infuses the turkey with subtle, herby notes without overpowering the natural flavor.
- Leftover turkey tenderloins make incredible pasta dishes, sandwiches, salads, or grain bowls. Slice them thin and drizzle with a little olive oil or gravy to bring them back to life.
- If you're serving this instead of a whole turkey for Thanksgiving, still treat yourself to the cranberry sauce.
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