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
Jump to:
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
As an Amazon Associate, I earn from qualifying purchases.
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
Want to save this recipe?
I’ll email the recipe link!
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Nutrition
Tonya says
I do not normally leave comments for recipes. However, my guys loved this turkey. It was moist and abounded with flavor.
Jan says
I had the turkey already but had never cooked these before.... this was juicy, delicious, easy and really fast. Thank you!
Marjory Pilley says
I’m so glad you enjoyed it!
Stephen Whelan says
Quick and easy dinner. Used a twelve inch iron skillet to sear the turkey tenderloins. Then into the three hundred and seventy-five degree oven for twenty-five minutes. Served with yellow mashed potatoes, green beans with sliced carrots, cranberry sauce, and braided Easter bread.
Bo says
This recipe is amazing. Here it is Easter day 2023. I and my family moved to a new place the last 2 days, yes today also. I cooked these with butter instead of oil cause that's all I had. Couldn't brown on stove since pans aren't unpacked. Other changes too because not unpacked stuff but they came out phenomenal! Great Easter dinner!!
Marjory Pilley says
Happy Easter! I’m so glad you enjoyed it!
Frances says
Great recipe. I was looking for a tenderloin recipe that was not stuffed. I like the one I do that is stuffed but just wanted it to be plain this time. This cooked perfectly. I had 1.5 pound of tenderloin and I cut the oil back to two teaspoons of a tuscan flavored oil plus used all of your spices plus a dash of sage and rosemary. It was perfect. My husband said don't make it any other way now. Thank you!
Carole says
Just made this and it turned out great! Very easy and delicious. I went strictly with the recipe…didn’t charge anything. Thanks!
Trish says
Are you supposed to cover it once it’s in the oven?
Marjory Pilley says
Hi! You do not need to cover it!
Donna says
Thank you so much for replying.
Donna says
I'm so glad you asked this question. It was my only question and tons of recipe leave this tiny bit of important info out👍🏼.