This easy baked turkey tenderloin recipe uses a simple spice rub with garlic, paprika, and thyme for plenty of flavor. A quick sear gives the outside beautiful color before the turkey finishes cooking in the oven. No marinating or brining is needed, so it's ready in about 30 minutes.
Notes from my kitchen
If you only enjoy turkey once a year, that will change when you try these oven-baked turkey breast tenderloins. The meat is tender and juicy, and I always hope for leftovers.
They're ready in a half hour using a standard 1½-pound package of turkey tenderloins and spices I always have in the pantry.
When I have time to plan, I might make my marinated turkey tenderloin for a sweet and tangy twist. It uses the same oven temperature but soaks in a maple-Dijon marinade before baking.
Both recipes turn this cut of turkey into something you can enjoy at a holiday gathering or on any weeknight.
Marjory
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Ingredients
Here's what you'll need to make spice-rubbed baked turkey tenderloins:
Turkey tenderloins
I used JENNIE-O® all-natural turkey breast tenderloins. You'll usually find 1-2 pound packages containing two tenderloins in the meat section of the grocery store. Look for unseasoned turkey tenderloins so you can use the spice rub as written.
Turkey tenderloin seasoning
These pantry staples make a simple seasoning paste that coats up to 2 pounds of turkey.
Of special note:
- Garlic and onion powder are the savory base.
- Paprika adds rich color and mild, slightly sweet flavor. Don't use smoky paprika for this recipe.
- Dried thyme leaves are a classic poultry flavor. Powdered thyme is more concentrated in flavor. If you make this substitution, reduce the amount by about half.
- Olive oil: turns the spice rub into a paste and helps coat the meat evenly.
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
How to bake turkey tenderloins in the oven
Rub
Pat the turkey tenderloins dry with paper towels so the seasoning sticks well. Mix the spices and olive oil in a small bowl to make a thick paste, then rub it over all sides of the turkey.
Sear
Heat olive oil in a skillet over medium-high heat. Sear the turkey tenderloins for 1 to 2 minutes per side. If the skillet is oven-safe, move it directly to the oven. Otherwise, transfer to a baking dish or sheet pan.
Bake
Bake uncovered at 375°F for about 25 minutes, or until the thickest part reaches 165°F. If one tenderloin is noticeably smaller, check it first and remove it when it's done. Rest for 5 minutes before slicing.
When is turkey tenderloin done?
Turkey is safe to eat when it reaches an internal temperature of 165 °F. The best way to tell when it's done is to insert a meat thermometer in the thickest part of the poultry.
It's particularly important to watch the temperature when cooking turkey tenderloins because they have very little fat. Overcooking will make them dry.
Note that the exact cook time will vary depending on the thickness of the tenderloins and your particular oven. So, use a meat thermometer!
FAQ
Turkey tenderloins are a thick strip of boneless, skinless turkey under the turkey breast. The turkey is tender because that part of the bird doesn't get much exercise. It is not the same as a turkey breast.
It's considered a lean, healthy white meat that cooks quickly and is very versatile. It's often used as an alternative to chicken breasts in recipes.
No. You can bake turkey tenderloin without searing it first, but searing it for 1–2 minutes per side adds color and flavor.
Bake turkey tenderloins uncovered so the browned exterior stays intact.
What to serve with baked turkey tenderloins?
For an easy weeknight dinner, I like to serve turkey tenderloin with cauliflower mash, crispy green beans, or sautéed baby carrots.
For Thanksgiving, Christmas, or another special occasion, add traditional sides too! Mashed potatoes or roasted cauliflower rice, oven-baked stuffing, gravy, and cranberry sauce all pair perfectly with it.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy Baked Turkey Tenderloin Recipe
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Equipment
Ingredients
- 1.5 pounds turkey tenderloins patted dry
Turkey Rub
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon thyme leaves If substituting powdered thyme, use half the amount
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2.5 Tablespoons olive oil, divided 1 Tablespoon is used to sear the meat
Instructions
- Preheat oven to 375°F.
- Pat turkey tenderloins dry with a paper towel.
- Mix the spices and 1 ½ Tablespoons of olive oil together in a small bowl to create a thick paste. Rub the mixture all over the turkey tenderloins on both sides. I used my hands, but you can also brush it on.
- Heat the remaining olive oil in a large skillet over medium-high heat. Sear the turkey tenderloins on each side for a minute or two to brown. If the skillet is oven-safe, move it directly to the oven. Otherwise, transfer to a baking dish or sheet pan.
- Bake the turkey tenderloins uncovered for about 25 minutes or until they reach an internal temperature of 165 °F. Use a meat thermometer for the best results. If one tenderloin is noticeably smaller, check it first and remove it when it's done.
- Let the turkey meat rest for five minutes, then slice and enjoy.
Notes
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Nutrition
Nancy T says
Super easy, wish I cooked double for sandwiches. Moist and delicious. Made my own spice blend with what I had using your amounts. Seared in hot cast iron 2 minutes a side and was perfect in 25 minutes. Let it sit 5 before slicing.
Mary says
My husband bought this meat in error. Turned out to be the best dinner we’ve had in a long time. Followed the recipe instructions, and it was absolutely perfect and tender. Adding it to my rotation of meals
Marjory Pilley says
I'm so glad you enjoyed it!
Gail Knippenberg says
I loved this recipe. But I was wondering if the rub recipe can also be used with chicken pieces (thighs, boneless, skinless)?
Marjory Pilley says
I'm so happy you enjoyed it. This rub is fantastic on chicken too. Enjoy.
Linda J. says
Made this a week ago. Big hit. Did not have thyme on hand, used a bit of oregano. Turkey was juicy and very tender. Will make again.
Laurie says
Delicious, but I left the salt out of the rub. It didn’t need it, and the end result was fabulous. Here’s what I found: Most turkey tenderloins (as well as Turkey Breasts) that I can purchase are injected with a dextrose-sodium solution prior to packaging, even though they are sold as “fresh.” A check of the major brands online indicates most have about 110 milligrams sodium per ounce, or 440 milligrams per serving. Adding the salt in the rub would make the recipe total about 750 milligrams per portion. That’s a little high for us. But, it’s a great (and healthy) recipe without the added salt -we enjoyed it very much!
Marjory Pilley says
I’m so glad you enjoyed it. Thanks you for sharing your research. It will be very helpful to many!
Lilia says
Wonderful recipe, easy and tasty!
Jen says
Would it work as well to sear them in advance then put them into a baking dish in the fridge until about 30 minutes before baking? Or are they better going straight from the stove to the oven in the same pan?
Marjory Pilley says
Hi! It's best to sear and cook right away, which also is the best practice according to the USDA.