Easy Oven-Roasted Turkey Tenderloin
10/24/2025
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This baked juicy tenderloin is perfect for a smaller Thanksgiving dinner and is one of my go-to winter staples. I bring it to family dinner a few times throughout the winter months because my nephews and other picky eaters love it! Also, you can’t always find full turkey year-round, so turkey tenderloins come in clutch.
My local Trader Joe’s carries turkey tenderloin year-round, making this recipe a staple at my house (even when it’s not Thanksgiving!).
Recipe Highlights
Turkey tenderloin is such a fantastic cut of turkey to not only serve at a smaller Thanksgiving gathering, but to eat any night of the week. There are so many reasons why this recipe works.
- The turkey remains juicy after baking because it is brined in a wet brine to lock in moisture throughout baking.
- After brining, the tenderloin is coated in my famous turkey seasoning that is packed with savory spices and brown sugar. My turkey seasoning is the perfect mixture that gives so much flavor to poultry and leaves all the meat caramelized from the brown sugar.
- It is an easy recipe to double or triple for meal prepping throughout the week.
Featured Comments
“Made this recipe tonight. It was delicious. Love the rub for the tenderloins!” -Nancy
“First time I have made anything on your website and this was absolutely amazing! My entire family asked me to make it again next week-I skipped the brine due to time but will try it next time! I look forward to trying more on your website!” -Kelsey
Ingredients Needed
Turkey tenderloin
Turkey tenderloin is the tender meat from the underside of a turkey breast. If you can’t find turkey tenderloin, you can buy a bone-in turkey breast and cut out the bone or feel free to use boneless, skinless chicken breasts.
My favorite place to buy turkey tenderloin is Trader Joe’s. They actually carry it year-round, which is fantastic!
Turkey brine
This turkey tenderloin recipe uses a wet brine. You’ll need water, salt, spices, and a large pot. If you don’t have time for a wet brine, you can substitute a wet brine for a dry brine or you can be sure to salt the turkey tenderloins and let them rest for at least 20 minutes before
All-purpose turkey seasoning
If there is anything you do after reading this post, let it be making a big batch of this turkey seasoning. I use this seasoning in every turkey recipe on the site because it is so flavorful and delicious. It is made with paprika, thyme, rosemary, oregano, brown sugar, garlic powder, salt, pepper, and chili powder.
Tips for Best Results
- Don’t skip the dry rub for this recipe. Sometimes there isn’t time for a brine; however, do not skip the dry rub in this recipe. It adds so much flavor to the tenderloins and has salt in the mix, so it adds some great moisture if you skip the brine.
- Be aware of the weight of the turkey tenderloins. If the turkey tenderloins are larger, increase the bake time. If the turkey tenderloins are smaller, decrease the bake time.
- If the turkey tenderloins are browning too quickly on the outside, cover them with tin foil so they don’t burn.
- Use a meat thermometer to check the internal temperature of the turkey. It should reach 165ºF.
- I recommend allowing the turkey to rest for 5-10 minutes before serving.
Variations & Flavor Ideas
If you are looking for a different flavor profile for the recipe, I have you covered. There are so many delicious dry rubs, sauces, and options to choose from.
I recommend this taco seasoning, Italian seasoning, or this easy homemade ranch seasoning. All these spice rubs include great flavor and salt!
If you are looking for a saucier option, bake the turkey tenderloin in this homemade bbq sauce.
How to Cook Juicy Turkey Tenderloin
Begin this recipe by preparing the wet brine and transferring the turkey tenderloin to the brine. I recommend bringing the turkey for an hour. Pat the tenderloin dry and coat the tenderloin in dry rub. I really like to coat the turkey in the dry rub so that when it bakes, a crust forms. If there is too much moisture, a crust will not form.
Bake the turkey for 40 minutes, flipping halfway, or until the internal temperature of the turkey reaches 165ºF.
Try it!
Thermoworks Thermapen
We swear by using a meat thermometer when cooking any cut of meat. The Thermapen is our go-to meat thermometer that works every time.
How long does cooked turkey tenderloin last in the fridge?
Let your baked turkey tenderloin cool completely. Then, transfer it into a large, glass container and seal. Store in the refrigerator for up to 3-5 days.
Reheating Instructions
- Microwave: Place a serving of turkey tenderloin on a microwave-safe plate. Microwave on high for 60-90 seconds.
- Oven: Preheat oven to 350ºF. Then, spray a baking dish with cooking spray. Add cooked turkey tenderloin. Bake, covered, for around 20 minutes or until the center is warm.
Can you freeze cooked turkey meat?
To freeze leftover turkey tenderloin, let it cool completely. Then, transfer it into a gallon-size freezer-safe plastic bag. Remove as much air as possible and freeze for up to 3 months.
Delicious Side Pairings
If you are making this turkey tenderloin for Thanksgiving, we recommend serving it next to our green bean casserole with bacon and crockpot mashed potatoes. For dessert, try our apple tart.
If you’ve got leftovers, use it in our turkey soup or easy turkey salad!
FAQS
Should a turkey tenderloin be covered or uncovered while baking?
For this recipe, the turkey tenderloin should be covered if the outside of it begins to burn.
Is turkey tenderloin the same as turkey breast?
A turkey tenderloin is the underside of a turkey breast, not the whole turkey breast.
Which part of the turkey is the most tender?
The tenderloin is the more tender part of the whole turkey.
Can I substitute turkey tenderloin for chicken breast in recipes?
Yes, you can substitute turkey tenderloin for chicken breast in recipes.
More Turkey Favorites
- The Best Smoked Turkey Recipe
- Juicy Spatchcock Turkey Recipe
- Thanksgiving Turkey Roulade
- Sous Vide Turkey
Baked Turkey Tenderloin
Ingredients
- 2 lbs. turkey tenderloin, it should come in a pack of 2
- 2 cups water
- ¼ cup kosher salt
- 2 teaspoons black peppercorns
- 2 teaspoons whole cloves
- 2 sprigs fresh rosemary, or 1 tablespoon dried rosemary
- 2 sprigs fresh thyme, or 1 tablespoon dried thyme
- 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
- Remove the two turkey tenderloins from the packaging and pat them dry with a paper towel. Set aside.
- First, make the brine. Add water and kosher salt to a small saucepan, whisk, and heat over medium heat until the salt dissolves. Do not bring it to a boil. Remove from heat.
- Next, add the black peppercorns, whole cloves, rosemary, and thyme to the sauce pan and mix. Set aside and let it sit for 10 minutes or until cooled.
- Place the turkey tenderloins in a deep bowl or 9×13 casserole dish. When the brine is cool, pour the brine over the turkey tenderloins. Be sure that the brine is covering the tenderloin. Cover the casserole dish with plastic wrap and place the turkey in the fridge. Let the turkey tenderloin sit for 1 hour.*
- When ready to bake the turkey tenderloin, preheat the oven to 400ºF and lay a piece of parchment paper on the baking sheet.
- Remove the turkey from the refrigerator and discard the brine. Rinse the turkey under cold running water and pat dry with a paper towel and place the turkey tenderloin on the parchment paper.
- Sprinkle the turkey tenderloins with the dry rub. Massage the dry rub into the turkey tenderloin, being sure that the whole tenderloin is covered in dry rub.
- Drizzle the top of the turkey tenderloin with olive oil and place the baking sheet in the oven.
- Bake the turkey tenderloin for 20 minutes, flip the tenderloin, and bake for another 15-20 minutes or until the internal temperature reaches 165ºF.
- Remove from the oven and let the turkey rest for 5 minutes.
- Slice the turkey tenderloin and serve.
Tips & Notes
- We used our homemade turkey seasoning for this recipe, so if you already have it on hand, feel free to sub 2 tablespoons.
- Addressing the saltiness of this recipe: make sure that your turkey tenderloin does not come pre-brined. If it does, skip that step! We also reduced the brine time from 6 hours to 1 hour to make sure that it’s less salty.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by: The Wooden Skillet
This was so yummy! I only brined it for an hour and it still turned out perfect! I brined it in a gallon ziploc bag over half full of water (didn’t measure) with the 1/4 cup salt. I didn’t even think to take a picture before we “gobbled” it up! Will definitely be making it again!
The turkey did come out super tender but it was WAY too salty.
I followed the recipe exactly—for the brine and seasoning, but it just turned out way too salty. It was delicious otherwise. I’d use this recipe again, but 1/4 cup of Kosher salt was just way too much for 2 cups of water.
Regarding too salty comments: A lot of tenderloins come sealed in bags in solutions which are a brine. The one I used came like that. I rinsed and patted dry then rubbed with the rub and followed cooking instructions. Came out great.
Use brine for plain unseasoned loins.
Thank you so much for leaving this tip! I’ve updated the recipe to remind people to check.
This was delicious!! I was surprised because I usually destroy cuts of meat—wow! So juicy and flavorful!
Yay!
My partner and I are calling this recipe a win. It was too salty for us but will be a blueprint for future Thanksgiving meals. I used Morton kosher salt and about 18 -24 hours for the brine and while the splatter gets me paranoid i did rinse the 2 tenderloins with cold water. I also dribbled melted butter instead of olive oil….not that I don’t like olive oil but it was a holiday meal. I will try this again but will either cut the salt in the brine or cut the brining time by 1/2 or 2/3ds.
First time I have made anything on your website and this was absolutely amazing! My entire family asked me to make it again next week-I skipped the brine due to time but will try it next time! I look forward to trying more on your website!
Made this recipe tonight. It was delicious. Love the rub for the tenderloins!
Thanks so much, Nancy!
Excellent recipe!
This recipe sounded so good but the finished product was so salty we couldn’t even eat it. I brined the turkey for 9 hours before cooking, so no longer than called for, and had followed the recipe exactly. The smell was overpowering while it was cooking, too. I have a sensitive nose but my boyfriend doesn’t and even he thought it was oddly strong. He wants to keep the spice rub recipe used on the outside because that was tasty. It was just vastly overpowered by salt.
We’re so sorry to hear you had this experience, Megan! Wondering what type of salt you used in your brine? And making sure you rinsed the turkey tenderloins before baking? Hoping we can help get to the bottom of this — this turkey tenderloin should come out super juicy with help from the brine, but not overpowered by salt.
This looks great! I am going to try this recipe. Would like the recipe for the green beans and potato’s. Do you have a link for those? Thanks.
Yes1 It’s our green bean casserole with bacon recipe – https://fitfoodiefinds.com/green-bean-casserole-with-bacon/
I ended up making this turkey tenderloin for Thanksgiving. It is so easy to make. It was a HUGE hit! Everyone loved it and said was way better than a traditional roast turkey! Thank You FFF for a great recipe. I’ll be making it for Christmas dinner!
YAY! Glad you loved it!! We’d love a star rating too 😀