Turkey Tenderloin Recipe

This Turkey Tenderloin Recipe is a simple way to cook roast-style turkey without a whole bird. It is smaller than a turkey breast and cooks faster. It works well for a small Thanksgiving dinner, Sunday lunch, or a simple turkey dinner.

Turkey tenderloin is very lean, so it needs careful cooking. This recipe gives you juicy slices with a lightly golden outside and plenty of flavour, without a long roast or a large roasting tin.

Jump to:

• What is Turkey Tenderloin?
• Why You'll Like This Recipe
• Ingredients You'll Need
• How to Cook Turkey Tenderloin in the Oven
• Recipe Tips From the Chef
• What to Serve with Baked Turkey Tenderloins?
• Storage, Freezing, and Reheating
• Recipe FAQs
• Related Recipes
• Oven Baked Turkey Tenderloin

I use small turkey tenderloins for this recipe, so they cook in about 30 minutes. Serve them with Pomme Puree - Creamy Mashed Potatoes, roasted vegetables, Mushroom Sauce, or your favourite turkey dinner sides.

A lovely comment from Jenny

“This turkey tenderloin turned out juicy and full of flavor. Easy to make and great for a simple dinner.”

What is Turkey Tenderloin?

Turkey tenderloin is a small, boneless, skinless cut from the turkey breast. It is lean, mild, and tender when cooked with care.

It is a great option when you want turkey without a full roast. Most packs contain two tenderloins, but the size can vary a lot.

The turkey tenderloins I use here weigh about 100 g / 3½ oz each. The total amount is 400 g / 14 oz. Larger turkey tenderloins will need longer in the oven.

A meat thermometer is the best way to check them. The thickest part should reach 75°C / 165°F.

Why You'll Like This Recipe

• It gives you a turkey dinner without roasting a whole bird.

• You only need 3 ingredients and a simple seasoning.

• The turkey is cooked in two stages. A quick sear gives the outside better color before the tenderloins go into the oven.

• The short marinade adds flavor without a long brine.

• It works for a small holiday meal, Sunday lunch, or a simple dinner for two.

• Leftovers are perfect for sandwiches, wraps, salads, soups, or Leftover Turkey Pot Pie.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Turkey tenderloins - I use small turkey tenderloins for this recipe. They cook quickly and stay tender when checked with a meat thermometer. If yours are much larger, they will need more time in the oven.

• Seasoning - I use a simple seasoning made with salt, black pepper, paprika, and dried thyme.

• Olive oil - Use good quality cooking olive oil. It helps the seasoning coat the turkey and gives a better finish when searing.

• Milk - I use reduced-fat or full-fat milk. Milk helps the turkey meat get tender and melt in the mouth. 

How to Cook Turkey Tenderloin in the Oven

Mix the olive oil, milk, salt, paprika, dried thyme or oregano, and black pepper in a bowl. Add the turkey tenderloins and coat them well. Cover the bowl and place it in the fridge.

A short rest in the marinade is enough, but overnight gives better flavour. Do not marinate the turkey for longer than 24 hours.

Preheat the oven to 180°C / 356°F. Heat an oven-safe skillet over medium-high heat. Add a small drizzle of olive oil. Shake off excess marinade before the turkey goes into the pan. Sear the tenderloins on both sides until lightly golden.

Transfer the skillet to the oven. Bake until the turkey is cooked through.

Check the thickest part with a meat thermometer. The turkey is ready when it reaches 75°C / 165°F. Remove the skillet from the oven. Rest the turkey before slicing.

Slice against the grain and serve.

Recipe Tips From the Chef

• Let the pan get hot before adding the turkey. A cold pan can cause the meat to release liquid.

• Shake off excess marinade before searing. Too much liquid in the pan can stop the turkey from browning.

• Use an oven-safe skillet if you have one. If not, sear the turkey in a frying pan and transfer it to a small baking dish.

• Do not crowd the pan. Leave a little space between the tenderloins so they sear rather than steam.

• Use a thermometer, not just the clock. Turkey tenderloin is lean and can dry out if it goes too far past 75°C / 165°F.

• Rest the turkey before slicing. The slices will be juicier and neater.

• When slicing the cooked turkey tenderloin, cut against the grain.

What to Serve with Baked Turkey Tenderloins?

Turkey tenderloin works well with classic turkey dinner sides and lighter vegetables:

Honey Roasted Carrots and Parsnips

Crispy Air Fryer Brussel Sprouts with Bacon

Rocket and Parmesan Salad

Cranberry Sauce with Orange Juice

Green Bean Casserole with Fresh Green Beans

Briam - Greek Roasted Vegetables

Mango Salad with Avocado and Cucumber

Authentic Greek Lemon Roasted Potatoes

Storage, Freezing, and Reheating

Let the cooked turkey tenderloin cool completely. Store it in an airtight container in the fridge for 3 to 4 days.

You can freeze cooked turkey tenderloin for up to 3 months. Slice it first if you want quick portions for sandwiches or salads. Wrap the turkey well. Place it in a freezer-safe container or freezer bag.

Thaw frozen turkey in the fridge overnight. To reheat in the oven, place the turkey in a small oven dish. Add a splash of stock or water. Cover loosely with foil. Warm at 160°C / 320°F until hot.

To reheat in the microwave, place the slices on a microwave-safe plate. Cover with a damp paper towel. Heat in short bursts until hot. Warm only what you need, as turkey can dry out if reheated more than once.

Recipe FAQs

Related Recipes

For more delicious thanksgiving recipe ideas why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this tender and juicy oven-baked Turkey Tenderloin as much as you enjoy eating it! 🙂