Love simple turkey recipes? Try my air fryer turkey breast, roasted boneless turkey breast, turkey cutlets, and ground turkey soup next. Think turkey breasts were reserved for Thanksgiving and the holidays? Not in my household! My juicy turkey tenderloin recipe proves it can and should be part of your dinnertime rotation. Known for being extra tender, my family LOVES this as a fun alternative to chicken or pork.
Why I love this recipe
Perfect texture and flavor. Like my spatchcock turkey, the meat is perfectly juicy and moist in the middle. It’s subtly spicy, a tiny bit sweet, and oh-so-flavorful! Four cooking options. I like to bake the turkey, but I’ve also tested it in the air fryer, the slow cooker, and a simple charcoal grill. Quick and easy. From prep to plate, this dish cooks in under 30 minutes! Easy to customize. I like to keep things simple with just a handful of seasonings, but you can dress it up with a fancy sauce, a juicy marinade, or even a flavorful spice rub.
Ingredients needed
Turkey tenderloins. For this recipe, buy fresh, light pink turkey loins. Note that they are significantly larger than chicken tenderloins. This cut of turkey becomes abundant during the holiday season but is available year-round at most butchers. Salt and black pepper. For seasoning.
Turkey tenderloin marinade No, friends- please don’t make this mistake (or use a turkey breast for this recipe!). Turkey tenderloin is a smaller, leaner, and more tender cut from the inside of the turkey breast, while turkey breast refers to the entire breast, which is larger and can include bones and skin. Both are lean, but I find the tenderloin to be so much more tender. “Loved this recipe so much! It was so incredibly delicious and flavorful, and I will be making it again soon!” – Grace
Garlic and onion powder. It gives a nutty fragrance and flavor to the tenderloin without needing the fresh kind. Paprika and chili flakes. I have used a blend of two peppers to get a lovely heat. Add a teaspoon of cayenne to the mix to amp it up! Oregano. I didn’t want an overpowering Italian herby flavor, so I restricted myself to only dried oregano. You can use fresh herbs, too, like rosemary and thyme. Cumin and coriander. Adds some savory and umami-forward flavors. Brown sugar. It adds sweetness and helps get a perfect caramelization (and that gorgeous crust). Olive oil. To coat the pan. Butter also works.
How to cook turkey tenderloin
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Prep it the night before. If I have time (or let’s be real…remember!), I like to marinate the turkey the night before. You can marinate the turkey for up to 24 hours before cooking. Let the turkey rest. Do you know the secret to a juicy turkey? It is the resting time! The juices redistribute during this time and make the turkey super succulent. Please do not skip this part. Avoid overcooking the turkey. You must monitor the cooking time because it is a lean meat cut. Depending on the thickness of the cut, adjust the baking times so that the turkey is cooked to perfection. For my 2-pound turkey tenderloin, it cooks in around 29-30 minutes. The best way to check is to use an instant-read thermometer and check for it to reach 155F (remember, we are resting it so you can remove it before 165F). Save the turkey drippings: Don’t throw away the brown bits from the skillet. Deglaze the pan and make gravy with it!
Storage instructions
To store. Keep the leftover turkey tenderloin in the refrigerator for 3-4 days. Air fryer method: Almost identical to my air fryer turkey breast! Prep the turkey as instructed, then place it in the air fryer basket. Air fry at 200C/400F for 20-25 minutes, flipping halfway through. Grill method: Skip the searing step and add the tenderloins directly onto a hot grill. Cook each side for 3-4 minutes or until the meat reaches an internal temperature of 165F. Slow cooker method: To make crockpot turkey tenderloin, sear the turkey and add it to a slow cooker, along with any vegetables. Cook on low for 5-6 hours, then serve. To freeze. Allow the turkey to cook thoroughly, then freeze it in a ziplock bag for up to three months. To reheat. Reheat in the microwave or a preheated oven for 10-15 minutes. Remember to cover the tenderloin with foil before reheating in the oven.
Frequently asked questions
More easy turkey dinners
Turkey wings Turkey drumsticks Air fryer turkey meatballs Air fryer turkey burgers Turkey sausage Sous vide turkey breast
