Oven Roasted Turkey Tenderloin {5 Ingredients}

If you want a turkey dinner without fussing over a whole bird, turkey tenderloin is the way to go. This oven roasted version takes just 5 simple ingredients and is ready in under an hour. It comes out lightly golden on the outside, juicy inside, and slices up beautifully.

What Is Turkey Tenderloin?

Turkey tenderloin is a long, slender strip of white meat tucked underneath the turkey breast. It’s technically part of the breast, just a smaller and more tender cut, kind of like an oversized chicken tender.

You’ll find them in the meat section, usually two to a package at about ¾ lb each, vacuum sealed a lot like pork tenderloin. They’re skinless, all white meat, and a budget-friendly way to get a turkey dinner on the table any night of the week.

How to Make Oven Roasted Turkey Tenderloin

I’m always drawn to recipes with a short ingredient list. I mean, that makes them easy, right? In this case, absolutely! Aside from the turkey tenderloins, all you need is butter, lemon pepper seasoning, garlic powder, and dried parsley flakes.

The lemon pepper adds a bright, peppery kick that works great on lean white meat, and the garlic powder rounds it out. Most lemon pepper blends already contain salt, so there’s no need to add more.

Step 1: Prep and Season the Turkey

Preheat the oven to 350°F. Take the tenderloins out of the package and pat them dry with paper towels. There’s no need to rinse them first.

Line an 8×8-inch baking dish with foil to make cleanup easier. In a small bowl, stir together the lemon pepper, garlic powder, and parsley. Melt the butter in the microwave, about 20 seconds.

Brush a little butter on the foil so the turkey doesn’t stick, then set the tenderloins in the dish and brush them all over. Sprinkle the seasoning on every side. You’ll have plenty to coat them well.

Step 2: Roast Uncovered

Place the dish on the middle rack and bake uncovered for 40 to 50 minutes. Most of the time, 45 minutes is right on the money. The exact time depends on the size of your tenderloins, which can range from about ¾ lb to over 1 lb each.

✦ Leave it uncovered: Covering traps steam, so the outside turns pale and soft instead of lightly golden. If the tops brown faster than you’d like, lay a piece of foil loosely over them.

If you’d like a little more color on top, switch the oven to broil for the last 1 to 2 minutes and keep a close eye on it.

Step 3: Check the Temperature

This is the step that matters most. Use an instant-read thermometer in the thickest part of each tenderloin, and pull the turkey out at 160°F. It keeps cooking for a few minutes after it comes out of the oven and reaches 165°F, the safe temperature for turkey, while it rests.

✦ Check each tenderloin separately: They’re rarely the exact same size, so one may finish a few minutes before the other. Pull them out one at a time if needed.

Step 4: Rest and Slice

Let the turkey rest 5 to 10 minutes, loosely tented with foil. Then move it to a cutting board and slice about ¼ inch thick. You’ll find turkey tenderloin slices really easily.

✦ Slice against the grain: Look for the lines running along the length of the meat and cut across them. Each slice comes out more tender.

The foil-lined dish won’t leave much behind for pan gravy. If gravy is a must at your table, my Turkey Gravy is a good one to make alongside.

Easy Seasoning Swaps

Lemon pepper is my go-to, but this simple method works with just about any seasoning you like. Keep the butter, temperature, and time the same, and switch up what goes on top:

• Poultry seasoning: A store-bought chicken or turkey seasoning blend gives it a more classic, herby flavor. One reader swapped it in and loved the extra kick.
• Garlic herb: Use a little extra garlic powder with dried thyme and rosemary added in place of the lemon pepper.
• Cajun: A Cajun or Creole blend adds a little heat and a lot of color.
• Honey garlic: Stir 2 Tbsp honey with 1 tsp garlic powder, then brush it over the turkey during the last 10 minutes of baking.

If your blend doesn’t include salt, add about ½ tsp kosher salt to the mix.

What to Serve Alongside

This turkey works just as well on a regular weeknight as it does for a smaller holiday dinner. A green vegetable and a potato are really all you need.

For a weeknight dinner:

• Air Fryer Roasted Lemon Pepper Broccoli — uses the same seasoning as the turkey
• Sautéed Green Beans
• Roasted Rosemary and Garlic Potatoes

For a holiday table:

• Homemade Cranberry Sauce (or Instant Pot Cranberry Sauce)
• Instant Pot Mashed Potatoes
• Scalloped Potatoes
• Homemade Stuffing
• Green Bean Casserole

Two tenderloins feed about four people, and since they bake at 350°F, they can share the oven with most casseroles.

Storage and Reheating

We all love leftover turkey, and turkey tenderloin makes the best sandwiches the next day! I love it on a good whole grain bread with a little cranberry sauce. Mmmm!

Fridge: Let it cool, then store it in an airtight container in the refrigerator for 3 to 4 days.

Freezer: Freeze sliced turkey in a freezer bag for up to 3 months. Thaw it overnight in the fridge.

Reheating: It reheats easily in the microwave. I like to sprinkle a little water over it first to keep it from drying out, and cover it loosely while it warms.

Leftovers: If you’ve got more than a sandwich’s worth, Leftover Turkey Pot Pie is a great way to use it up.

More Turkey Dinners to Try

• Stuffed Turkey Meatloaf
• Air Fryer Garlic & Herb Turkey Burgers
• One-Pot Turkey Tetrazzini
• Slow Cooker Turkey and Sweet Potato Chili
• Baked Ziti with Turkey Sausage

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