Juicy Oven-Roasted Turkey Tenderloin Recipe

This oven-baked, juicy turkey tenderloin is ideal for a smaller Thanksgiving or a cozy weeknight meal. I make it throughout the winter because it’s consistently tender and flavorful—kids and picky eaters love it. Turkey tenderloins are also easier to find year-round than a whole turkey, making this an accessible staple.

My local grocery stores often carry turkey tenderloins year-round, so this recipe is a dependable go-to even outside the holidays.

Recipe Highlights

Turkey tenderloin is a lean, tender cut that cooks quickly and works well for small gatherings or weeknight dinners. This recipe succeeds for several reasons:

• The tenderloins stay moist because they’re briefly soaked in a wet brine before baking, which helps lock in moisture.
• After brining, the tenderloin is rubbed with a savory turkey seasoning that includes brown sugar to create a caramelized, flavorful crust.
• The method is simple to scale up or down, so you can double or triple the recipe for meal prep or a larger crowd.

Ingredients Needed

Turkey tenderloin

Turkey tenderloin is the strip of tender meat found beneath the turkey breast. If you can’t find tenderloins, use a bone-in turkey breast (remove the bone) or substitute boneless, skinless chicken breasts in a pinch. A typical package contains two tenderloins.

Turkey brine

This recipe uses a simple wet brine made from water, kosher salt, and aromatics. If you’re short on time, you can use a dry brine or simply season the tenderloins well and let them rest for at least 20 minutes before cooking.

All-purpose turkey seasoning

Make a batch of the turkey seasoning used here: paprika, thyme, rosemary, oregano, brown sugar, garlic powder, salt, pepper, and chili powder. It’s a versatile mix that adds depth and a touch of sweetness that helps the exterior caramelize.

Tips for Best Results

• Even if you skip the wet brine, don’t skip the dry rub—its salt and spice help flavor the meat and improve moisture retention.
• Adjust cooking time to match the size of the tenderloins: larger pieces need more time; smaller pieces need less.
• If the exterior is browning too fast, tent the tenderloins loosely with foil to prevent burning.
• Use an instant-read meat thermometer to ensure the internal temperature reaches 165°F (74°C).
• Allow the cooked turkey to rest for 5–10 minutes before slicing so the juices redistribute.

Variations & Flavor Ideas

If you want a different flavor profile, try swapping the dry rub for taco seasoning, Italian seasoning, or ranch seasoning. For a saucier finish, bake the tenderloins with a glaze such as a simple homemade barbecue sauce or a honey-mustard mix.

How to Cook Juicy Turkey Tenderloin

Start by preparing the brine: dissolve kosher salt in warm water, add peppercorns and whole cloves and fresh or dried rosemary and thyme, and let the mixture cool. Place the tenderloins in a deep bowl or 9×13 pan, pour the cooled brine over them so they’re fully submerged, cover, and refrigerate for about 1 hour.

When ready to bake, preheat the oven to 400°F (204°C). Remove the tenderloins from the brine, rinse briefly under cold water, and pat dry. Rub the seasoning evenly over the tenderloins and drizzle with a little olive oil. Place on a parchment-lined baking sheet and bake 20 minutes, flip, and bake another 15–20 minutes, or until an instant-read thermometer registers 165°F in the thickest part. Let rest 5–10 minutes before slicing.

Storage: How long does cooked turkey tenderloin last in the fridge?

Cool the cooked turkey completely, transfer to an airtight container, and refrigerate for 3–5 days.

Reheating Instructions

• Microwave: Place a serving on a microwave-safe plate and heat on high for 60–90 seconds, checking that it’s warmed through.
• Oven: Preheat to 350°F (177°C). Place slices or whole tenderloin in a covered baking dish, add a splash of broth or water to keep it moist, and heat for about 20 minutes or until warmed through.

Freezing Leftovers

Let cooked tenderloin cool completely, then place it in a freezer-safe bag or container, remove as much air as possible, and freeze for up to 3 months.

Delicious Side Pairings

This tenderloin pairs well with classic Thanksgiving sides like green bean casserole and mashed potatoes, or with lighter sides for a weeknight meal such as roasted vegetables, a simple salad, or rice pilaf. Leftovers are great in soups, sandwiches, or salads.

FAQs

Should the tenderloin be covered while baking?

Leave it uncovered unless the surface is browning too quickly; then tent loosely with foil to prevent burning.

Is turkey tenderloin the same as turkey breast?

The tenderloin is a specific, more tender strip of meat located under the turkey breast, not the entire breast itself.

Which part of the turkey is the most tender?

The tenderloin is one of the most tender parts of the bird.

Can I substitute turkey tenderloin for chicken breast?

Yes. Turkey tenderloin can generally be used in recipes that call for boneless, skinless chicken breast, though cooking times may vary slightly.

More Turkey Favorites

• The Best Smoked Turkey
• Juicy Spatchcock Turkey
• Thanksgiving Turkey Roulade
• Sous Vide Turkey

Recipe: Ingredients

• 2 lbs turkey tenderloin (typically a pack of 2)
• 2 cups water
• 1/4 cup kosher salt
• 2 teaspoons black peppercorns
• 2 teaspoons whole cloves
• 2 sprigs fresh rosemary (or 1 tablespoon dried)
• 2 sprigs fresh thyme (or 1 tablespoon dried)
• 1/2 tablespoon olive oil

Turkey Seasoning

• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 1 tablespoon brown sugar
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika

Instructions

1. Remove the tenderloins from their packaging and pat dry with paper towels.
2. Make the brine: whisk kosher salt into warm water in a small saucepan and heat just until the salt dissolves—do not boil. Remove from heat.
3. Add black peppercorns, whole cloves, rosemary, and thyme to the brine and let the mixture cool for about 10 minutes or until fully chilled.
4. Place tenderloins in a deep bowl or 9×13 pan and pour the cooled brine over them so they are fully submerged. Cover and refrigerate for 1 hour.
5. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
6. Remove the tenderloins from the brine, rinse briefly under cold water, and pat dry. Massage the turkey seasoning evenly over all sides and drizzle with olive oil.
7. Bake for 20 minutes, then flip and continue baking 15–20 more minutes, or until an instant-read thermometer reads 165°F (74°C).
8. Remove from oven and let rest for 5–10 minutes, then slice and serve.

Tips & Notes

• If your tenderloins were pre-brined, skip the brine to avoid excess salt.
• To reduce saltiness, the brine time here is shortened to 1 hour instead of several hours.
• If you already have the all-purpose turkey seasoning on hand, you can substitute about 2 tablespoons in place of the individual spice measurements.

Nutrition (approximate per serving)

Calories: 222 kcal; Carbohydrates: 6 g; Protein: 43 g; Fat: 6 g; Fiber: 1 g; Sugar: 4 g.

Photography credit: The Wooden Skillet