When I want a cozy, no-fuss dinner that still feels special, I make this Turkey Tenderloin Recipe. It cooks quickly, stays incredibly juicy, and the lemon garlic marinade brings bright, savory flavor with hardly any effort.
Why You’ll Love This Turkey Tenderloin Recipe
- Weeknight-fast: ready in about 30 minutes with minimal prep.
- Ultra tender and juicy thanks to a quick marinade and proper resting.
- Versatile: roast, air fry, or grill with the same seasoning blend.
- Healthy, lean protein that pairs with almost any side.
Turkey Tenderloin Recipe Ingredients & Substitutions
- 1.5 to 2 lb turkey tenderloins (usually two pieces). Substitute: chicken tenderloins or pork tenderloin; adjust time.
- 2 tbsp olive oil. Substitute: avocado oil or melted ghee.
- 1 tbsp Dijon mustard. Substitute: whole-grain or yellow mustard.
- 1 tbsp maple syrup or honey for balance. Reduce or omit for no added sugar.
- 2 tsp kosher salt and 1 tsp black pepper. Use fine salt at 1.25 tsp.
- 2 tsp garlic powder or 3 fresh cloves, minced.
- 1 tsp onion powder.
- 1 tsp smoked paprika. Substitute: sweet paprika plus a pinch of chipotle.
- 1 tsp dried thyme or Italian seasoning.
- Zest of 1 lemon + 2 tsp lemon juice. Substitute: orange zest for a sweeter citrus note.
- Optional: pinch red pepper flakes for gentle heat.
Step-by-Step Instructions to Make Turkey Tenderloin Recipe
1. Prep the turkey
Pat the tenderloins dry with paper towels. Trim any visible silver skin with a sharp knife so the meat cooks evenly and stays tender.
2. Mix the quick marinade
In a bowl, whisk olive oil, Dijon, maple, salt, pepper, garlic powder, onion powder, smoked paprika, thyme, lemon zest, and lemon juice until emulsified.
3. Marinate briefly
Coat the turkey all over and let sit 15 to 30 minutes at room temperature, or cover and refrigerate up to 8 hours. Bring to room temp for 20 minutes before cooking.
4. Roast in the oven
Preheat to 400°F. Place tenderloins on a parchment-lined sheet pan with a rack. Roast 20 to 26 minutes, turning once, until the thickest part reaches 160°F. Rest 8 to 10 minutes to carry over to 165°F before slicing.
5. Air fryer option
Preheat air fryer to 375°F. Cook 18 to 22 minutes, flipping at the halfway mark, until 160°F in the center. Rest before slicing.
6. Optional pan sear for extra color
Heat 1 tbsp oil in a skillet over medium-high. Sear tenderloins 2 minutes per side, then finish in a 400°F oven 10 to 15 minutes to 160°F internal. Rest before slicing into medallions.
Tips for Success
- Use a meat thermometer. Pull at 160°F then rest to reach 165°F for safe, juicy results.
- Pat dry first so the surface browns beautifully.
- Do not over-marinate with lots of acid for too long or the exterior can turn mealy. Keep citrus-based marinades under 8 hours.
- Let it rest. Resting allows juices to redistribute for clean slices.
- Even thickness helps. If one piece is thicker, start it a few minutes earlier or tuck the thin end under.
| Thickness | Oven 400°F | Air Fryer 375°F | Grill 425°F |
|---|---|---|---|
| 1 inch | 18 to 22 min | 16 to 18 min | 14 to 18 min |
| 1.5 inches | 22 to 26 min | 18 to 22 min | 18 to 22 min |
| 2 inches | 26 to 30 min | 20 to 24 min | 22 to 26 min |
Times are guides. Always cook to temperature, not just time.
Variations of Turkey Tenderloin Recipe
- Lemon pepper herb: add 1 tsp lemon pepper and fresh chopped parsley after slicing.
- Maple Dijon rosemary: swap thyme for 1 tsp minced fresh rosemary and add 1 extra tsp Dijon.
- Smoky BBQ: replace maple with 1 tbsp brown sugar and add 1 tsp chili powder; brush with your favorite BBQ sauce in the last 5 minutes.
- Cajun: use 1 to 1.5 tsp Cajun seasoning and skip the paprika and thyme.
- Bacon-wrapped: wrap each tenderloin with thin bacon, reduce added salt slightly, and roast until the bacon is crisp and the turkey is done.
Serving Suggestions: What to Pair with Turkey Tenderloin
- Garlic mashed potatoes or cauliflower mash with a quick pan sauce.
- Roasted green beans with almonds or a simple arugula salad with lemon.
- Wild rice pilaf or buttery egg noodles.
- Seasonal sides: roasted carrots, maple Brussels sprouts, or cranberry relish.
Quick pan sauce: After searing or roasting, place the hot skillet over medium heat. Add 1/2 cup chicken or turkey broth and 1 tsp Dijon; scrape up browned bits. Simmer 2 minutes, then whisk in 1 tbsp butter and a squeeze of lemon. Season to taste.
Storage & Reheating Instructions
- Fridge: Store sliced or whole in an airtight container up to 4 days.
- Freeze: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm covered at 275°F with a splash of broth until 165°F, or gently reheat slices in a skillet over low with a bit of butter.
- Leftovers: Layer into sandwiches, chop for salads or grain bowls, or use in tacos with a citrus slaw.
Memories Made Around the Table
This recipe became our mini Thanksgiving on busy weeknights. I set it to roast while I toss a quick salad, and by the time the table is set, the house smells like a holiday.
FAQs
Is turkey tenderloin the same as turkey breast?
It is the boneless, skinless tender strip that lies under the breast, similar to beef or pork tenderloin. It is smaller and cooks faster than a whole breast.
What temperature should turkey tenderloin be cooked to?
Cook to 165°F for safe doneness. Pull at 160°F and rest 8 to 10 minutes as carryover heat brings it to 165°F.
Can I brine instead of marinating?
Yes. For a quick wet brine, dissolve 1/4 cup kosher salt in 1 quart cold water. Submerge tenderloins 30 to 60 minutes, rinse, pat dry, season, and cook.
Can I grill it?
Preheat grill to medium-high (about 425°F). Grill 16 to 22 minutes total, turning every 4 to 5 minutes, until 160°F. Rest before slicing.
How do I keep it from drying out?
Use a thermometer, do not overcook, let it rest, and slice against the grain. A little fat in the marinade and a quick pan sauce help, too.
Final Thoughts
This Turkey Tenderloin Recipe proves you can have juicy, flavor-packed turkey any night of the week. Keep a pack in the freezer and dinner practically makes itself.
Turkey Tenderloin
Equipment
- 1 Sheet pan with rack
- 1 Parchment Paper (optional)
- 1 Meat thermometer recommended
- 1 Air fryer (optional)
- 1 Skillet (optional)
Ingredients
Turkey & Marinade
- 1.5 to 2 lb turkey tenderloins usually two pieces
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp garlic powder or 3 fresh cloves, minced
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme or Italian seasoning
- 1 lemon zest of 1
- 2 tsp lemon juice
Optional
- 1 pinch red pepper flakes
Instructions
Prep the turkey
- Pat the tenderloins dry with paper towels. Trim any visible silver skin with a sharp knife so the meat cooks evenly and stays tender.
Mix the quick marinade
- In a bowl, whisk olive oil, Dijon, maple, salt, pepper, garlic powder, onion powder, smoked paprika, thyme, lemon zest, and lemon juice until emulsified.
Marinate briefly
- Coat the turkey all over and let sit 15 to 30 minutes at room temperature, or cover and refrigerate up to 8 hours. Bring to room temp for 20 minutes before cooking.
Roast in the oven
- Preheat to 400 F. Place tenderloins on a parchment-lined sheet pan with a rack. Roast 20 to 26 minutes, turning once, until the thickest part reaches 160 F. Rest 8 to 10 minutes to carry over to 165 F before slicing.
Air fryer option
- Preheat air fryer to 375 F. Cook 18 to 22 minutes, flipping at the halfway mark, until 160 F in the center. Rest before slicing.
Optional pan sear for extra color
- Heat 1 tbsp oil in a skillet over medium-high. Sear tenderloins 2 minutes per side, then finish in a 400 F oven 10 to 15 minutes to 160 F internal. Rest before slicing into medallions.