For a simple dinner full of flavor, this roasted turkey tenderloin recipe is an easy one-dish meal that’s ready in under an hour! Perfect for weeknight meals or weekend dinners with guests, this juicy tenderloin is roasted alongside a mix of fresh veggies for a delicious and healthy meal!
Don’t you just love the smell of roasted turkey? It’s always an occasion when we roast a whole bird and we all hover around in the kitchen enjoying the delicious aroma while eagerly awaiting our first bite.
Turkey breast tenderloins are perfect for when you’re craving turkey but you’re only serving a small group. The best part is you roast the veggies alongside the tenderloins so everything cooks at the same time. We all could use an easy sheet pan dinner, especially during the busiest time of the year!
I know you might be worried about dry meat. We’ve all been there! In this recipe, we drizzle a marinade of broth, lemon juice, and fresh herbs over the tenderloins to help keep them moist while cooking. The marinade also gives the meat the most amazing flavor!
With this turkey tenderloin recipe, you can enjoy roasted turkey not just at a Thanksgiving feast, but any night of the week! It cuts out the hassle of roasting a whole turkey so you can enjoy juicy turkey breast meat anytime.
Why You’ll Love This Recipe
- It’s fast. With a little bit of prep and some quick cooking time in the oven, this dish can be ready in under an hour.
- One-dish meal. Everything is roasted in the same baking dish at the same time, so not only is it quick, but it also cuts down on the clean-up!
- A great alternative to roasting a whole bird. A roasted whole turkey is delicious, but sometimes you just don’t have the time, or you’re only serving a small group. This recipe is a great way to enjoy turkey without the hassle of roasting a big bird.
- Meal prep made easy! Marinate the meat and place it in the fridge until you’re ready to cook them. You can also freeze them this way for later.
Ingredients Needed
Here’s what you need to roast turkey tenderloins:
Complete list of ingredients and amounts can be found in the recipe card below.
- Turkey tenderloins: This is a lean boneless and skinless cut of meat. They are sometimes sold in packs of two, and often they come pre-seasoned. For this recipe, you will need 1.5–2 pounds of meat but make sure they’re unseasoned! We are adding our own flavors to this dish.
- Veggies: I used a mix of red onion, bell peppers, carrots, baby potatoes, and garlic. You can add other veggies based on your preferences.
- Marinade: I use chicken broth, lemon juice, and a mix of dried herbs (thyme, rosemary, and sage). The tenderloin cooks in the marinade and it helps to keep the turkey moist while it’s roasting. It also infuses the meat with delicious herb flavor.
How To Roast Turkey Tenderloin
This recipe is simple to prepare and when I make it, it’s ready for the oven in about 10–15 minutes. Once you have the veggies chopped, everything else is a breeze!
- Chop Veggies. Chop your veggies into 1-inch pieces and toss with olive oil and seasoning and place them onto a lightly oiled baking dish.
- Make Marinade. Mix the chicken broth with lemon juice, herbs, and seasoning and pour it over the turkey tenderloins.
- Roast. Cover the entire dish with foil and roast for 30–35 minutes until the tenderloins are cooked and the potatoes are tender.
Tip!
If you prefer your peppers not quite so soft, feel free to add them in for the last 15 minutes of cooking time instead of right away with everything else. They will cook a lot faster than potatoes and carrots.
- Broil. To add a bit of browning to the meat and veggies, remove the foil and broil for a few minutes until the veggies are lightly caramelized.
- Rest and serve. Remove the baking dish from the oven and let the turkey tenderloins rest for a few minutes before slicing. Serve with the roasted veggies and fresh herbs.
Tip!
If you notice your veggies are turning brown before your meat is done cooking, cover it with foil.
Turkey Tenderloin Recipe Tips
- Cut veggies the same size. To ensure that your veggies cook quickly and evenly, chop them into 1-inch-sized pieces.
- Season turkey. Some people like to add a dry rub like turkey seasoning over the tenderloins first before pouring over the marinade. If you want a bit of extra flavor that’s an option.
- Check temperature. Please note that the cooking time will vary based on the size of the tenderloin and your oven. The best way to ensure the meat has reached this temperature is to use a kitchen thermometer. It needs to reach an internal temperature of 165°F/74°C.
- Add moisture. You can brine the turkey tenderloins before roasting them to make them extra tender and juicy. Follow my instructions for brining a whole turkey and reduce the amount of brine and time to about 30 minutes to 2 hours. These cuts are quite small, so you don’t want to go overboard.
- Skip the veggies. If you’re not interested in roasting veggies with the meat, you can skip them and serve the meat with mashed potatoes and gravy and a side of crockpot green bean casserole instead.
Storing Tips
You can store any leftovers of this turkey tenderloin recipe in an airtight container in the fridge for up to 3 days.
Reheating: There are a couple of ways you can reheat this dish to make sure it stays as moist as possible:
- Oven: Heat your oven to 300°F/150°C and place the tenderloin onto a baking sheet and cover it. Bake on the middle rack of the oven for 20 minutes until the meat is warmed through.
- Microwave: Place the turkey on a microwave-safe plate and sprinkle over a small splash of water to help keep it moist as it heats. Warm it up in the microwave on high for 30-second intervals.
This simple turkey tenderloin recipe makes a quick and easy meal for both weeknights and special occasions.
What To Serve With Easy Turkey Tenderloin
Since this recipe is a one-dish meal, you don’t really need to prepare any additional sides, although you can never go wrong with adding some homemade cranberry sauce to the table.
If you’re preparing a bigger feast for Thanksgiving, you might want to check out some of my other ideas for Thanksgiving dishes like broccoli casserole or parsnip purée.
Might I suggest some pecan pie cheesecake for an extra special dessert!
More Turkey Recipes To Try
All Turkey Recipes →
FAQs
They aren’t exactly the same. Tenderloins are boneless and skinless and are cut from between the breasts. Breasts, on the other hand, are on the bone and covered in skin. Both are great options if you don’t want to cook an entire bird.
Your tenderloin should be cooked to an internal temperature of 165°F/74°C.
Why is it important to let the turkey tenderloin rest before slicing?
When meat cooks, the internal juices come bubbling up to the surface, so you need to leave it for a few minutes (rest it) before you start slicing into it to allow the juices time to settle back down into the meat. If you cut into it right away, all the juices will flow out and you’ll be left with dry meat.
Washing poultry of any kind has been up for debate for some time. It appears as though it is now a habit or passed-down practice that no longer serves the purpose we once thought it did.
According to the USDA, we should not be washing turkey tenderloin (or any meat). Bacteria can end up splattered on surfaces and down your drain. The best way to get rid of any bacteria on the surface of the meat is simply by cooking it.
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Turkey Tenderloin Recipe
Ingredients
- 1 ½ – 2 pounds turkey tenderloins
- 1 medium red onion cut into 1 inch pieces
- 2 bell peppers cut into 1 inch pieces (please use 1 red and 1 yellow)
- 2 carrots sliced into rounds
- 12 ounces baby potatoes cut in half
- 2 cloves garlic minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ cup chicken broth
- 1 tablespoon lemon juice
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F/200°C, and lightly coat a baking dish with olive oil.
- Toss the veggies with olive oil, salt, and pepper.
- Make space for the turkey tenderloins in the center and place them there.
- In a small bowl, combine the chicken broth with lemon juice, thyme, rosemary, sage, salt and pepper. And pour the mixture over the tenderloins.
- Cover the dish with foil, and cook for 30-35 minutes or until the internal temperature of the tenderloins reaches 160°F/71°C and the potatoes are tender. Uncover and place under the broiler until the veggies are lightly charred (not burnt). The internal temperature of the turkey tenderloin must reach 165°F/74°C.
- Allow to rest for 5-10 minutes before slicing. Serve on a platter with the veggies and fresh herbs.
Notes:
- Cut veggies the same size. To ensure that your veggies cook quickly and evenly, chop them into 1-inch-sized pieces.
- Season turkey. Some people like to add a dry rub like turkey seasoning over the tenderloins first before pouring over the marinade. If you want a bit of extra flavor that’s an option.
- Check temperature. Please note that the cooking time will vary based on the size of the tenderloin and your oven. The best way to ensure the meat has reached this temperature is to use a kitchen thermometer. It needs to reach an internal temperature of 165°F/74°C.
- Add moisture. You can brine the turkey tenderloins before roasting them to make them extra tender and juicy. Follow my instructions for brining a whole turkey and reduce the amount of brine and time to about 30 minutes to 2 hours. These cuts are quite small, so you don’t want to go overboard.
- Skip the veggies. If you’re not interested in roasting veggies with the meat, you can skip them and serve the meat with mashed potatoes and gravy and a side of crockpot green bean casserole instead.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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