This post may contain affiliate links. Please read our disclosure policy.
This roasted turkey tenderloin comes out of the oven tender and moist, with melted butter and pan juices spooned over every slice. It roasts in 25 minutes and is perfectly sized for one or two people.
Featured Comment
“Best roasted turkey recipe ever. So easy…”
– Casey
Quick Look
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Rest Time: 15 minutes
- Total Time: 50 minutes
- Equipment: 10-inch cast iron skillet
- Cook Method: Oven-roasted in a preheated cast iron skillet
- Servings: 1 or 2
- Difficulty: Easy
- Flavor Profile: Sage and Italian herbs give it the savory flavor of a holiday turkey dinner, rich with butter.
Turkey tenderloin is the most tender part of the turkey breast, a small boneless strip that gives you roast turkey without cooking a whole bird.
Why You’ll Love This Oven Roasted Turkey Tenderloin
Slice into this turkey tenderloin and the knife glides through the golden, herb-seasoned outside into meat that’s tender and juicy inside. It’s a proper turkey dinner, made for one or two people.
Most packages hold two tenderloins, so you roast one and freeze the other for another dinner. Everything else is likely already in your kitchen, a few dried spices plus olive oil and butter, and there’s no marinade to start the night before.
Turkey tenderloin is very lean, so it gets a generous pat of butter on top as soon as it comes out of the oven. The butter melts down the sides while the turkey rests and keeps the meat moist, then runs into the seasoned pan juices to make a rich, savory sauce for spooning over the slices. With that sauce, it’s a great choice for a small Thanksgiving for two.
Looking for more single serving turkey recipes? Try my Roast Split Turkey Breast, Herb Crusted Turkey Roast, or Turkey Cutlet with Gravy, and find the rest of the meal in my Thanksgiving recipes for one.
Table of Contents
- Quick Look
- Why You’ll Love This Oven Roasted Turkey Tenderloin
- Ingredients
- Can You Cook Turkey Tenderloin In A Different Pan?
- How To Cook Turkey Tenderloin In The Oven
- Expert Tips
- Troubleshooting
- What To Serve With Turkey Tenderloin
- How To Store And Reheat Turkey Tenderloin
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Turkey Tenderloin Recipe Recipe
Ingredients
This seasoning for turkey tenderloin is a simple blend of dried herbs and spices, and every ingredient is easy to find at any grocery store. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
What Is Turkey Tenderloin?
Turkey tenderloin is a boneless, skinless strip of white meat from the underside of the turkey breast, and it’s often labeled turkey breast tenderloin. The bird doesn’t use this muscle much, which is why it stays so tender. Compared with a full turkey breast, it’s smaller and leaner, and it cooks much faster. Each tenderloin weighs about 8 ounces to 1 pound, and most packages hold two.
Turkey tenderloin: You need one tenderloin, about 12 ounces. Look for it in the refrigerated meat case near the chicken, and choose an unseasoned one so you can add your own flavors. I usually buy Butterball, and any brand works the same way. If you don’t see tenderloins, ask the butcher. Some tenderloins come pre-brined in a light salt solution, so check the label, and if yours is, you may want to cut back on the salt. An opened package keeps 2 to 3 days in the fridge, and you can freeze the second tenderloin in an airtight container for up to 9 months.
Olive oil: Olive oil coats the hot skillet so the turkey doesn’t stick when it goes in. I like extra virgin olive oil for its flavor, and light olive oil or avocado oil works too.
Italian seasoning: Italian seasoning is a dried herb blend that gives the turkey its savory base. You can swap in dried rosemary, thyme, or oregano.
Dried sage: Dried sage brings the classic flavor people expect from roast turkey.
Garlic powder: Garlic powder adds a mellow garlic flavor and mixes evenly into the dry rub.
Kosher salt: Salt seasons the meat and brings out the herbs. If you only have table salt, use about half as much, since its fine grains pack more salt into each spoonful.
Black pepper: Freshly ground black pepper adds a little heat.
Butter: Salted butter goes on the hot turkey while it rests and becomes the base of the pan sauce.
Can You Cook Turkey Tenderloin In A Different Pan?
You can cook turkey tenderloin in a Dutch oven, an oven-safe skillet, or a baking dish, though a cast iron skillet gives the best results.
Turkey Tenderloin In A Dutch Oven
A cast iron Dutch oven works in place of the skillet. Set it on the middle rack while the oven heats to 450°F, then carefully add the oil and swirl to coat the bottom. Roast the seasoned tenderloin uncovered for 10 minutes, flip it, lower the oven to 400°F, and roast 15 minutes more, until it reaches 165°F in the thickest part. Top it with butter, cover with the lid, and let it rest for 15 minutes before slicing.
Turkey Tenderloin In An Oven-Safe Skillet
A stainless steel skillet rated for at least 450°F works in place of cast iron, so check your pan’s maximum oven temperature before you start. A nonstick skillet won’t work for this recipe. Heat the skillet in the oven at 450°F, add the oil, and roast the tenderloin for 10 minutes. Flip it, lower the oven to 400°F, and roast 15 minutes more, until it reaches 165°F in the thickest part. Top with butter, cover, and rest for 15 minutes.
Baked Turkey Tenderloin In A Baking Dish
If you don’t have an oven-safe skillet, bake the seasoned tenderloin in a lightly oiled 7×11-inch baking dish at 325°F for 50 to 60 minutes, until it reaches 165°F in the thickest part. Top it with butter, cover, and let it rest for 15 minutes before slicing.
How To Cook Turkey Tenderloin In The Oven
Roasting turkey tenderloin for one or two people takes a hot cast iron skillet and 25 minutes in the oven. See the recipe card below for ingredient amounts.
- Preheat skillet and oven: Place a 10-inch cast iron skillet on the middle rack and heat the oven to 450°F (230°C), so the skillet heats along with the oven. When the oven reaches temperature, carefully remove the skillet with oven mitts, add the olive oil, and swirl to coat the bottom.
- Season the turkey: Pat the tenderloin dry with paper towels. In a small bowl, stir together the Italian seasoning, sage, garlic powder, salt, and black pepper, then rub the mixture evenly over both sides of the turkey.
- Start roasting: Place the tenderloin in the hot skillet. Using oven mitts, return the skillet to the oven and roast for 10 minutes.
- Flip and finish cooking: Remove the skillet, flip the turkey with tongs, and lower the oven to 400°F (200°C). Return the skillet to the oven and roast for 15 minutes more, until an instant-read thermometer inserted in the thickest part reads 165°F (74°C).
- Rest the turkey: Take the skillet out of the oven, set the butter on top of the turkey, and cover the skillet with foil, a pan lid, or a plate. Let it rest for 15 minutes so the juices redistribute through the meat.
- Slice and serve: Uncover the skillet, slice the turkey, and spoon the melted butter and pan juices over the slices.
Expert Tips
Adjust for the size of your tenderloin: Turkey tenderloins range from about 8 ounces to 1 pound, so a smaller one can reach 165°F before the full 25 minutes, and a larger one may need a few minutes more. Start checking the thickest part with your thermometer near the end of the roasting time.
Heat the skillet with the oven: Putting the skillet in the oven while it preheats means the turkey goes into a hot pan, so the bottom starts browning the moment it goes in, with no stovetop sear needed.
Pat the turkey dry: A dry surface browns better and holds onto the seasoning rub.
Mind the skillet handle: The cast iron handle stays hot through the 15-minute rest, so keep an oven mitt or towel over it until you’ve sliced the turkey.
Thaw it in the fridge: If you froze the second tenderloin, thaw it in the refrigerator before cooking, so the center cooks through in the same time as a fresh one.
Troubleshooting
Here’s how to get your turkey tenderloin juicy and cooked through every time.
Why Is My Turkey Tenderloin Dry?
Turkey tenderloin turns out dry when it cooks past 165°F, because the lean meat has very little fat to keep it moist. A small tenderloin can reach 165°F before the full 25 minutes, so check the thickest part with an instant-read thermometer near the end of the roasting time. Once it’s sliced, spoon the melted butter and pan juices over the top.
What If My Turkey Tenderloin Isn’t Done In The Middle?
If your turkey tenderloin reads below 165°F in the thickest part after 25 minutes, return the skillet to the 400°F oven and check it again every 5 minutes. A larger tenderloin, or one that wasn’t fully thawed, takes longer to cook through. Add the butter and start the 15-minute rest once it reaches 165°F.
Why Is My Turkey Tenderloin Too Salty?
Turkey tenderloin tastes too salty when it was pre-brined in a salt solution and then seasoned with the full amount of salt. Many brands pack tenderloins this way, so check the label next time, and if yours is pre-brined, you may want to cut back on the salt in the rub.
What To Serve With Turkey Tenderloin
Turkey tenderloin makes a great small Thanksgiving dinner for two, and these single serving and small batch sides keep the rest of the meal sized to match.
- Mashed Potatoes For One soak up the melted butter and pan juices from the skillet.
- Small Batch Sausage Stuffing puts the classic Thanksgiving side on the plate.
- Small Green Bean Casserole brings a holiday vegetable side to the table.
- Small Batch Cranberry Sauce adds a tart contrast to the savory herbs on the turkey.
For dessert, finish the meal with Pumpkin Pie For One or a Mini Pecan Pie.
This oven-roasted turkey tenderloin pairs well with both everyday sides and holiday favorites.
How To Store And Reheat Turkey Tenderloin
Storing Leftover Turkey Tenderloin
Leftover turkey tenderloin keeps in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze it for up to 3 months. Leftover slices also make good Small Batch Turkey Sliders.
How To Reheat Turkey Tenderloin
To reheat turkey tenderloin, cover it and warm it in a preheated 350°F oven for about 20 minutes, until the center is warm. It reheats best kept whole, so if you’re cooking it ahead for a holiday meal, wait to slice it until you’re ready to eat.
Frequently Asked Questions
Turkey tenderloin takes about 25 minutes in the oven in a preheated cast iron skillet, 10 minutes at 450°F and then 15 minutes at 400°F, until it reaches 165°F in the thickest part. In a baking dish at 325°F, it takes 50 to 60 minutes.
Turkey tenderloin is done when an instant-read thermometer in the thickest part reads 165°F (74°C). Check the thickest part, since it’s the last spot to finish cooking.
Turkey tenderloin is a good choice for a small Thanksgiving dinner for two, because one tenderloin serves two people and roasts in about 25 minutes instead of the hours a whole turkey takes. Pair it with small batch holiday sides, and the whole meal stays sized for two.
Turkey tenderloin doesn’t need a marinade, because it’s naturally tender. This recipe uses a dry rub of dried herbs and spices, so there’s nothing to plan ahead.
Plan on about 6 ounces of raw turkey tenderloin per person, so one 12-ounce tenderloin serves two people. If you’re cooking for one, you’ll have a second serving for another meal.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy turkey tenderloin recipe please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Turkey Tenderloin Recipe
Watch How To Make This
Equipment
Ingredients
- 1 (12-ounce) turkey tenderloin
- 1 tablespoon olive oil or avocado oil
- 2 teaspoons Italian seasoning
- ¼ teaspoon dried sage
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons butter
Instructions
- Place a 10-inch cast iron skillet on the middle rack of the oven and heat the oven to 450°F (230°C), so the skillet heats along with it. When the oven reaches temperature, carefully remove the skillet with oven mitts, add the olive oil, and swirl to coat the bottom.
- Pat the turkey tenderloin dry with paper towels. In a small bowl, stir together the Italian seasoning, sage, garlic powder, salt, and black pepper, then rub the mixture evenly over both sides of the turkey.
- Place the tenderloin in the hot skillet. Using oven mitts, return the skillet to the oven and roast at 450°F (230°C) for 10 minutes.
- Remove the skillet, flip the turkey with tongs, and lower the oven to 400°F (200°C). Return the skillet to the oven and roast at 400°F for 15 minutes, until an instant-read thermometer inserted in the thickest part reads 165°F (74°C).
- Remove the skillet from the oven, set the butter on top of the turkey, and cover the skillet with foil or a pan lid. Let it rest for 15 minutes.
- Uncover the skillet, slice the turkey, and spoon the melted butter and pan juices over the slices before serving.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Fantastic recipe! I used a cast iron Dutch oven without the lid. The turkey was perfectly browned yet moist and flavorful. This is my new go-to recipe!
This was some of the most delicious turkey I’ve ever had. It did, however set off my smoke alarm and freak out my neighbors. How in the world do you put olive oil put in a 450° oven and not have it smoke. I still have another tenderloin. If I used avocado oil, would it taste just as good?
I’m so glad you enjoyed the turkey. Olive oil can sometimes smoke at high temperatures, especially in a very hot cast iron pan. Using avocado oil for the second tenderloin is a great option since it has a higher smoke point, and it will still taste delicious.
This turkey dish was delicious and was requested for hot turkey sandwiches. Thanks Joanie.
Delicious recipe! I have made it 3 times without any adjustments and it comes out perfect every time!
Best roasted turkey recipe ever. So easy and the whole family loves it.
This is a beautiful, adaptable recipe! Turkey tenderloin is so tender and juicy cooked this way. I usually choose dark meat when cooking poultry but I will be buying turkey tenderloin when my grocery store has it in stock. I might even choose it over pork tenderloin. Thank you for sharing your recipes!
You are most welcome, Laura. I agree, turkey prepared this way is so tender and juicy. I’m happy to know you love the recipe.
Delicious! The meat was so most and juicy!
Made this for Thanksgiving. It was very easy and delicious! Thanks for this recipe. It was perfect for 2.
First time making a turkey tenderloin. Love that I got to use my cast iron skillet. I made exactly as written and it was moist and flavorful. After it rested, I added the drippings and unabsorbed butter to my gravy. Thank you for a great recipe I will make again and again.
Could you roast several turkey tenderloins together ahead of Thanksgiving and reheat? If so, would you slice prior to reheating and at what temp?
Yes, you can cook the turkey tenderloins ahead of time. I recommend keeping the tenderloins whole and slicing the turkey before you are ready to eat it. Reheat turkey tenderloins in a preheated 350°F oven, covered for about 20 minutes until the center of the tenderloins are warm.
The turkey was very tender and seasoned perfectly. My husband and I both enjoyed this recipe and I will definitely cook it again. So healthy!
Thanks for sharing!
I used poultry seasoning instead of Italian seasoning, but otherwise made as written. It turned out great! So easy too. I don’t have cast iron, but my stainless steel pans are oven safe to 500 degrees and worked just fine.
This was an outstanding recipe. What I valued most were your suggestions regarding cooking time, temperature, and resting time after the cooking. I added ginger paste to the dish and it popped. Thank you!
Thank you for recognizing that some people eat alone or with just one other person. I have been making turkey tenderloin for a while now, but I tried your recipe and it was the most moist I have tasted. I only have a toaster convection oven, so I wasn’t able to pre-heat the oil in a cast iron pan. The meal still came out great and very moist and tender.
I love your philosophy and can’t wait to try some other recipes on your site!
This was excellent!!! I will make this for company next time. My new favorite way to cook turkey tenderloin.
What a great recipe. Made this tonight and we loved it – will be having it again. Thank you!
Wow, incredible flavor! No cast iron skillet, so using your oven method was perfect! I did put it under the broiler the last 2 minutes just to deepen the color:)
Excellent, tender, great flavor !!
One of my daughters missed Thanksgiving this year so I picked up some turkey tenderloins to give her her Thanksgiving “fix” having no idea how to cook them — found this recipe and it was perfect! Simple, easy, flavorful and tender! Thank you Joanie! Now the grown up kids and the empty nesters have a new easy recipe for a healthy supper! It was wonderful!
So glad I found your website and this recipe. It was the perfect way to cook the turkey tenderloins I had purchased for Thanksgiving. It was moist and oh so tender. Highly recommend the recipe. I did cook both tenderloins so I can use them in other recipes over the next few days. I plan on trying other recipes since I am now cooking for just my husband and myself.
Great Turkey recipe.
I used a Lodge grill pan for nice sear marks.
Worked perfectly
Thanks
Wonderful recipe.
Thank you!