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.
Cathy says
The first turkey tenderloin I ever made I just salted and peppered, seared and put in the oven. Was careful to use a meat thermometer. How, I wondered, had I never even bought tenderloins. They were perfect and the gravy was great. Doing your recipe for dinner tonight. Easy, reliable, and such a nice change. I know your recipe will be a hit.
Jeff says
Dr. Dan -
I have been to three different grocery stores and have been unable to find just plain turkey tenderloins..all of them have some kind of marinade, which seems ludicrous, but there you have it. I see in your pictures that you used Jenne-O. I guess I'll have to try to find a chain that has both Jenne-O and turkey tenderloins...
Any suggestions?
Dan Mikesell AKA DrDan says
Hi Jeff,
Welcome to the blog.
They are at my small local chain supermarket and the local Meijer (Michigan). Also are listed on the Walmart website although I generally don't go there.
A nice small frozen turkey breast is always nice.
Dan
Marlene says
Our Walmart super store was the only place that carries them this year.
Dan Mikesell AKA DrDan says
I will chip in here with Meijer's for the upper midwest. I have not seen them at my Sparten store for a while.
Dan
Sonia Kuczynski says
Unfortunately we do not have Turkey Tenderloins here in Canada , not a seller , but we have Turkey Breasts so i will try this recipe using the breasts instead . Looks Yummy
many products from USA not available in Canada and that (deleted) at times
Dan Mikesell AKA DrDan says
Hi Sonia,
I don't think I have ever been in a Canadian grocery store. My deficiency.
I would not do this method with a whole turkey breast. They are too thick. For turkey breasts see https://www.101cookingfortwo.com/how-to-roast-a-turkey-breast-the-easy-way/ It is very easy to do a whole bresst.
Dan
Court says
This was a hit at our house, even with our two tweens! The tenderloins were so juicy. The only changes I made was too as a bit of wine to deglaze the pan and added fresh thyme and safe because I had some that needed to be used. Thanks for the great recipe!
Melanie says
I made this tonight and followed the directions exactly. I had exactly
1.5 lbs of tenderloin and after searing In a cast iron skillet, I put it directly into the oven (just a regular oven not convection) for 25min @ 375. Let the tenderloin rest for a good 5min and it Turned out perfect! Very tender and loved the gravy too. Thanks so much, I new to cooking and I find your recipes extremely helpful :)
Terri W. says
I made this tonight and it was a hit!!! The hubby loved it!! I love the buttery taste the tenderloins had and it was so easy to make! Thank you for such a fabulous recipe!!!!
DrDan says
Hi Terri,
Welcome to the blog.
I like this recipe since it so a "cooking for two" recipe for turkey, one of my favorite things. I tend to do turkey breasts more to get extra leftovers but still, this is very nice.
Thanks for the note.
Dan
Cat says
I have never made turkey tenderloin, but I would definitely make this recipe again! I added fresh rosemary to the recipe. It turned out moist and juicy. My family loved it! Thank you!
Aaron says
First time cooking turkey, followed the instructions for the most part, I did add a little rosemary while searing.
It turned out perfect, thank you for such an easy to follow recipe.
What i wasn't so sure about at first was, do I transfer it from the pan to a deep baking dish, or leave it in the pan. So after looking over the pictures I pulled out my cast iron pan and did it all in that.
Brooke says
I made this recipe last night and we loved it! Pan-searing the turkey gave it a beautiful color. The meat seemed a little dry (maybe because I used smaller pieces of turkey, so I should have adjusted the cooking time), but the gravy turned out great and helped with that. I also added some rosemary and a clove of garlic to the pan before roasting, and used garlic herb butter to sear and baste it. It was like a little mini Thanksgiving meal; we'll definitely make this again!
DrDan says
Hi Brooke,
Welcome to the blog.
Glad it worked reasonably well for you. There are a couple of points that may help the dryness.
First, these tenderloins will not do well even with minimal overcooking so use a remote thermometer.
Second, while 165 is the minimum safe temperature. Pull it out of the oven at 162-163 and tent. It should raise a few degrees after tenting.
Third, try to use as fresh as possible (check expiration dates when buying) and do not freeze.
Forth, make extra gravy and drown it if needed.
Thanks for the note.
Dan
Robert Dantuono says
I like this recipe. I added fresh rosemary and white wine to the pan prior to roasting. I also added some sage with the salt and pepper for browning. The gravy is a must for turkey in my house, so, I served with turkey, roasted potatoes and turnips (roasted in the pan with the turkey breasts) and a side of peas w/butter. Delicious!
Terri says
How is this to reheat ? Serving a large crowd and want to make in advance. Would you recommend under cooking it and then finishing in the oven to right temp before serving
DrDan says
Hi Terri,
Welcome to the blog.
Heating this up will be like heating up leftover turkey. Probably a bit dry. I can't recommend it. As for partly cooking it, you still have to get to a 165 temperature to be safe and done. Not really a time saver.
You could use 2 large stovetop fry pans and do three in each at the same time then transfer to a large preheated oven pan.
Or go with a full turkey breast. Here is my easy way to do a turkey breast. https://www.101cookingfortwo.com/how-to-roast-a-turkey-breast-the-easy-way/
Dan
Patti W says
Simple and Delicious! I made this recipe tonight and used a digital thermometer to keep track of the temp. Done in 18 mins! I didn't have a bush to apply the butter so I just poured it on before placing in the oven. Thanks so a great recipe!
Ann says
I made this not using salt as as I cook with sodium restriction. I covered loin in ground fresh black pepper and used unsalted butter and low sodium chicken broth for gravy. I make Turkey loin often and was looking for a way to jazz it up. This was delicious and was definitely in the comfort food class. 5 Stars
DrDan says
Hi Ann, Thanks for the note. That pesky salt is everywhere and those mean doctors keep yelling about it.
DrDan
robyn says
I do not have a convection oven, so what does 375 degrees equate to?
DrDan says
Hi Robyn,
375 convection is approximately 400 in a regular conventional oven. So that would be fine or stay at 375 and it will take a few more minutes. Remember you are cooking to a final internal temperature and not by time here.
Dan
judy r says
Just tried this for early Christmas dinner tomorrow with my son - taste test says it's delicious.
Thanks so much. Traditional for two is sometimes hard to pull off, but all the right flavors are here.
Urban Tramp says
This comment has been removed by the author.
Chris says
Tenderloins are okay but you have to be careful not to overcook them, they can get tough in a hurry. Yours look like they turned out just right.