Turkey tenderloin is an easy way to enjoy a turkey dinner without roasting a whole bird. A quick pan sear adds flavor, then the tenderloin finishes in the oven until juicy and tender.
Make the simple homemade gravy while the turkey rests. It works for a quick and easy dinner or a small Thanksgiving or holiday meal.
🤔 Quick Answer: What Is Turkey Tenderloin?
- A boneless, skinless strip of white meat from inside the turkey breast.
- Naturally lean and usually sold as two tenderloins in one package.
- Cooks much faster than a whole turkey or turkey breast, making it a good choice for a smaller meal.
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Featured Comment from Sandy:
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"Turkey was moist. Gravy was delicious. No waste, easy one-pan cleanup, recipe needed no changes… Best recipe I’ve followed in years."
😊 TL;DR — Recipe Summary
- What: Juicy oven-roasted turkey tenderloin with homemade gravy in about 45 minutes.
- Why: A smaller, faster alternative to roasting a whole turkey.
- How: Sear briefly, finish in the oven, rest, and make gravy from the pan drippings.
🦃 Ingredients
- Turkey tenderloin: Usually sold in packages containing two tenderloins, with a total weight of about 1½ pounds. Remove any excess liquid and pat dry before seasoning.
- Butter: Used for searing the turkey and adding flavor to the gravy. Salted or unsalted will work; adjust the added salt as needed.
- Seasoning: Salt, black pepper, and garlic powder keep the flavor simple and work well with the gravy. Poultry seasoning or thyme can be added for a more traditional holiday flavor.
- Flour: Thickens the pan gravy. All-purpose flour is the best choice for a smooth gravy.
- Chicken broth: Forms the base of the gravy. Use low-sodium broth so you can control the final seasoning.
👨🍳 Quick Overview: How to Cook a Turkey Tenderloin
1. Prepare
Preheat the oven to 400°F or 375°F convection. Trim the turkey tenderloins, pat dry, and season.
2. Sear
Melt butter in an oven-safe skillet over medium-high heat. Sear the tenderloins for 2–3 minutes per side.
3. Bake and Baste
Transfer the skillet to the oven. Baste with melted butter when the turkey goes into the oven and again after 10 minutes.
4. Cook to temperature
Bake until the turkey reaches 165°F—about 20–25 minutes of total oven time. Transfer to a plate and tent with foil while making the gravy.
5. Make the gravy
Add turkey or chicken broth to the skillet and bring to a boil. Slowly add the flour slurry while whisking.
Continue whisking for a few minutes until thickened. Add more slurry if needed, then taste and season with salt and pepper.
6. Slice and serve
Slice the turkey tenderloin across the grain and serve with the gravy and your favorite sides.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
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⏱️ How Long to Cook Turkey Tenderloin
Turkey tenderloin usually needs 4–6 minutes of searing plus 20–25 minutes in a 400°F oven (375°F convection). If you skip the sear, expect the oven time to be about 10 minutes longer.
The exact cooking time depends on the size and thickness of the tenderloins, how much they were seared, your pan, and your oven.
Cook to temperature, not time. Start checking the internal temperature after about 20 minutes. Turkey is done when it reaches 165°F in the thickest part, the USDA's recommended safe internal temperature for poultry, measured with an instant-read thermometer.
🤔 Variations
- Seasoning options – Try garlic powder, rosemary, thyme, paprika, or your favorite poultry seasoning.
- Brown sugar rub – Use a brown sugar dry rub with chili powder, oregano, cumin, and salt (omit the salt if using injected turkey). Skip the sear and add about 10 minutes to the oven time.
- Marinate first – Use your favorite turkey or poultry marinade before cooking.
- Skip the sear – You can roast the tenderloin without searing, but expect about 10 minutes of additional oven time. Cook to 165°F, not by time.
🍽️ What to Serve with Turkey Tenderloin
Serve turkey tenderloin with classic holiday side dishes like Sausage Dressing, Sweet Potato Casserole, Green Bean Casserole, Homemade Gravy, and many more.
Have leftovers? Try them in Easy Turkey Tetrazzini, or see my other turkey recipes like Roasted Turkey Breast and Grilled Turkey Breast.
📦 Storing Leftovers
Store leftover turkey and gravy separately in airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months.
To reheat, thaw if frozen. Warm the turkey and gravy together in a saucepan over medium heat, adding a splash of broth or water if the gravy is too thick. You can also reheat in the microwave.
🥣 How to Make Turkey Gravy
The butter, pan drippings, and browned bits left in the skillet make an easy, flavorful turkey gravy. Add turkey or chicken broth, then slowly whisk in a flour slurry until the gravy thickens.
Add more slurry if needed for a thicker gravy, then taste and adjust with salt and pepper.
For more tips, see my How To Make Gravy at Home guide.
❓ FAQs
No. A turkey tenderloin is a long, narrow muscle attached to the underside of the turkey breast. It is part of the breast but a separate cut of meat. Because it is an underused muscle, it is naturally very tender when cooked properly.
Chicken broth or stock is the easiest substitute and works very well. Turkey broth is available in some stores, or you can make your own using a turkey soup base if you have one.
Yes. Turkey tenderloin is a lean white meat that is high in protein and relatively low in fat. It fits well into many eating plans, including lower-calorie, lower-fat, and low-carb diets.
Yes—if the turkey tenderloin has not already been injected or pre-brined. Brine it for 1 to 2 hours in a mixture of 2 cups water, 2 tablespoons salt, and 1 tablespoon sugar. Rinse lightly after brining, and do not add additional salt.
See How to Brine a Turkey for a complete discussion.
📖The Recipe Card
Oven-Baked Turkey Tenderloin with Gravy
Ingredients
- 1½ pound turkey tenderloin (2 tenderloins)
- 3 tablespoons butter
- salt and pepper to taste
- 2 cups chicken stock - or turkey stock if you can find it
- ¼ cup AP flour
Step-by-Step Instructions
- Preheat oven to 375° convection or 400° conventional. Trim and pat dry two turkey tenderloins—about 1½ pounds total.
- Melt 1 tablespoon of butter in an oven-proof pan over medium-high heat. Season with pepper. Add salt only if your turkey has not been injected or pre-brined. You can salt lightly if you wish, but remember, it has probably been injected.
- Sear the tenderloin. Start with the shiny side up and sear for 2-3 minutes. Flip and sear for 2-3 minutes more. Get to approximately the final color you want. Flip back.
- Microwave 2 tablespoons of butter to melt. Brush the tenderloin with butter and place in the oven. After about 10 minutes, baste again with butter.
- Bake until the turkey reaches 165°F in the thickest part—about 20–25 minutes of oven time. Remove from pan and tent with foil on a plate while making gravy.
- Add 2 cups of turkey or chicken broth or stock to the pan. Over medium-high heat, bring to a boil.
- Make a slurry of ¼ cup of AP flour and ½ cup of cold water, and whisk or shake until smooth. Add most of the flour slurry slowly while whisking continuously. It will thicken the gravy in a few minutes. You can add more slurry in a few minutes if needed. Taste and adjust with salt and pepper if needed.
- Cut the turkey tenderloin across the grain to make it fork-tender.
Recipe Notes
Pro Tips:
- Most turkey tenderloins are injected or pre-brined, so additional brining usually isn't needed.
- Generally, there are two pieces making about 1 ½ pounds total. You can do only one and freeze the other for 3-4 months.
- Use a larger oven-safe pan, so you have room to make the gravy. I prefer cast iron.
- You can use oil in the pan and baste with butter if you have smoke issues.
- Tenderloin size and thickness vary, so always cook to 165°F, not by time.
- Sear close to the final color you want.
- You can oven-bake without searing. It will take about 10 minutes longer oven time but watch the internal temperature.
- When you make the slurry of water and flour for the gravy, be sure to have all the flour dissolved to prevent lumps.
- Seasoning, serving, and storage options are in the post.
- Cutting across the grain will make it more fork-tender.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published June 29, 2012. Now updated with expanded and improved text, refreshed photos, and a table of contents.
Sandy R. says
I have used this recipe the last two years. It is very easy to do and very tasty. I will be making again tomorrow for Thanksgiving. I got rave reviews on this recipe. Thanks for sharing.
Kelly Parker says
Wow! Made this with a twist! Open faced roast turkey with onion gravy and topped with whole cranberry sauce on oven toasted French bread with melted Swiss/provolone/white cheddar cheese blend. Added a side of savory whipped sweet potatoes. It was like an unconventional Thanksgiving meal! A precursor to the real deal in a few days! The Turkey tenderloin and gravy were a slam dunk!!!! Thank you for the inspiration! Wish I could post a photo!!
Kelly
Sandy says
Turkey was moist. Gravy was delicious. No waste, easy one pan cleanup, recipe needed no changes. I did add sautéed mushrooms. Best recipe I’ve followed in years
Nina Afrasiabi says
I made this recipe last night, it came out absolutely amazing and succulent. Thank you so much for the detailed information. soooooo good!!!
Kathy says
This recipe is absolutely delicious! The turkey is moist and the gravy is delicious. Will definitely make this again and again! Thanks for posting this!
Marilyn says
I cook for two. Myself and husband. I do not eat meat so I am always looking for smaller cuts of meat. I can’t believe I have never noticed these tenderloins before. Followed your recipe exactly. My husband said it the the best turkey that he has ever eaten. And he is 75 years old. So thank you for sharing this recipe.