Easy weeknight dinner! This turkey tenderloin recipe is perfect for busy nights when you want something quick and delicious. Turkey tenderloin is a lean protein that cooks fast, and in this recipe, it’s coated with spices for extra flavor. The whole thing cooks in under 30 minutes!
If you enjoy turkey and are looking to try something beyond this fabulous tenderloin, explore these equally tempting single serving and small batch turkey dishes like, Roast Turkey Breast, a small Herb-Crusted Turkey Roast or tender and juicy Turkey Cutlets.
For a cozy Thanksgiving dinner for two, this turkey tenderloin is an excellent choice to include and if you’ve got Thanksgiving leftovers, put them to delicious use with our easy-to-make Thanksgiving Sliders.
The turkey tenderloin is a prized cut of meat that often goes tragically overlooked when preparing a turkey. Tucked away and hidden from sight within the turkey breast, the tenderloin contains some of the most delectable, tender meat that a turkey has to offer But the journey to unearthing this culinary treasure is perplexing for many home cooks. Where exactly is the turkey tenderloin located and how does one extract it? Let’s embark on a quest to unravel the mysteries surrounding this elusive cut of turkey meat.
Anatomy of the Turkey Breast
To understand where the tenderloin resides, we must first familiarize ourselves with the landscape of the turkey breast. The breast consists of two main masses of muscle, the larger breast muscles on either side. Between these mountains of meat lies a valley – the home of the turkey tenderloin. Nestled in this valley, the long, thin tenderloin spans the length of the turkey breast, obscured from sight and tucked snugly between the larger breast muscles
Step-By-Step Guide to Locating the Tenderloin
Now that we understand the basic terrain of the turkey breast, here is a step-by-step guide to extracting the turkey tenderloin:
Start with a Boneless, Skinless Breast
Removing the bone and skin provides easier access to the tenderloin within. Skin-on breasts can obstruct the view of the interior landscape.
Identify the Seam Between Breast Muscles
There will be a visible crease or separation between the two larger breast muscles The tenderloin lives within this seam
Carefully Separate the Breast Muscles
Using a sharp boning knife, gently cut down the center seam, separating the two breast muscles and exposing the tenderloin. Take care not to sever the tenderloin.
Lift Out the Tenderloin
Once revealed, gently run your knife under the tenderloin and lift it out in one long, elegant strip. It may take some coaxing to remove the entire tenderloin intact.
Common Mistakes and Difficulties
Extracting the tenderloin does take some finesse. Here are some common issues and how to avoid them:
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Leaving breasts bone-in or skin-on makes the tenderloin harder to locate visually. Go boneless and skinless.
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Failing to identify the seam between breast muscles can lead to haphazard cutting. Carefully inspect the breast landscape.
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Being too aggressive with the knife causes the tenderloin to shred into pieces. Work slowly and gently.
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Neglecting to completely detach the tenderloin results in leaving precious morsels behind. Take your time.
Preparing and Cooking the Turkey Tenderloin
Once successfully extracted, the turkey tenderloin offers a world of culinary potential. Here are some tips for preparing this prize cut of meat:
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Pound to an Even Thickness – Consistent thickness ensures even cooking.
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Season Generously – The tenderloin soaks up flavors beautifully. Get creative with herbs and spices!
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Cook Quickly Over High Heat – Searing over high heat keeps the tenderloin juicy.
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Slice Across the Grain – Cutting across the grain yields the most tender bite.
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Add to Salads, Sandwiches, Pastas – The tenderloin’s versatility lends itself to nearly any application.
The Rewarding Flavor and Texture
After all the effort to unearth the tenderloin from within the turkey breast, the payoff is exquisite – impossibly tender, richly flavored meat that does not disappoint. Slice into a seared, glistening turkey tenderloin to reveal mouthwateringly succulent meat that surpasses that of the breast itself. The journey to reveal this hidden treasure is well worth the effort for any intrepid turkey explorer.
What Are Turkey Tenderloins?
Turkey tenderloin, a lean and full-flavored cut of meat, is an ideal choice for a small Thanksgiving or a feast for one or two. Sourced from the boneless, skinless part of the turkey breast, the tenderloin is a thick strip of meat cut from between the turkey’s breasts. Its tenderness owes to the fact that this muscle doesn’t see much action. With an average weight between 8 ounces and one pound, tenderloins are incredibly versatile and can substitute chicken breasts in almost any recipe.
Turkey tenderloins are typically located in the refrigerated meat section of most grocery stores, alongside the chicken. Both seasoned and unseasoned varieties are available, although I prefer buying unseasoned ones to customize the seasoning. If your local store doesn’t stock them, you can always request the butcher.
Upon opening, the turkey breast tenderloins should be consumed within 2 to 3 days. To store them longer, securely pack the tenderloins in an airtight container and freeze them. They can be stored frozen for up to 9 months, ensuring you have a quick and delicious meal option at your fingertips.
In addition to one turkey tenderloin, you will need these ingredients:
- Turkey tenderloin: I use one 12-ounce turkey tenderloin. As mentioned above, they typically come in a package of two, so I use just one when making a turkey tenderloin for one or two people.
- Olive oil: I use extra virgin olive oil in this turkey tenderloin recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Seasonings: Italian seasoning, dried sage, garlic powder, salt, and black pepper. You can substitute other herbs and spices for the Italian seasoning, such as rosemary, thyme, or oregano.
- Butter: Not shown in the ingredients photo above but I highly recommend using a little salted butter. Add the butter to the top of the cooked turkey. Doing this, and then covering the pan while the turkey rests will help keep the meat extra juicy. The butter melts into the turkey and helps to create the most incredibly delicious sauce!
How To Cook Turkey Tenderloin
These step-by-step photos and instructions help you visualize how to cook turkey tenderloin. See the recipe box below for ingredient amounts and full recipe instructions.
- Place a 10-inch cast iron skillet in the oven on a middle rack and heat the oven to 450 degrees F (230 degrees C). The skillet will heat along with the oven. Remove from the oven and add olive oil to the skillet. Give the pan a swirl so that the oil coats the entire bottom.
- Mix together the Italian seasoning, sage, garlic powder, salt, and black pepper in a small bowl. Sprinkle the seasoning mix over both sides of the turkey and rub the spices in with your fingers.
- Place the tenderloin in the hot skillet and using oven mitts, return the skillet to the oven and bake for 10 minutes.
- After 10 minutes, remove the skillet from the oven and using tongs, flip the turkey over. Reduce the oven temperature to 400 degrees F (200 degrees C) and continue roasting for another 15 minutes.
- Remove the skillet from the oven. Add butter to the top of the turkey and cover the skillet with a large plate, a pan lid, or foil. Let the turkey rest for 15 minutes before serving. The turkey is done when its internal temperature registers 165 degrees (74 degrees C) in the thickest part of the meat.
Pro Tip: I recommend using an oven thermometer to ensure the turkey is fully cooked. Insert the thermometer into the thickest part of the tenderloin. When it reaches an internal temperature of 165 degrees F, the turkey is done.
- Remove the foil. Slice and spoon the butter sauce over the turkey.
Turkey breast tenderloins pair well with a variety of side dishes. For everyday meals, consider accompanying them with these single serving or small batch recipes:
If you’re preparing the turkey tenderloin for a smaller Thanksgiving gathering, these single serving or small batch versions of traditional holiday sides would complement it beautifully:
And don’t forget dessert! Round off your feast with a sweet treat:
- This recipe is designed for a single 12-ounce turkey tenderloin, though most packs contain two filets of about the same weight. If you’re preparing a meal for one or two, you may not need both tenderloins. I typically cook just one tenderloin and often have leftovers for my next day’s lunch or dinner.
- To store the uncooked tenderloin, wrap it in freezer paper, heavy-duty freezer wrap, or double-wrap it in plastic wrap, then place it in the freezer for future use. If you choose to cook both tenderloins, the remaining cooked meat keeps well for up to 3 days. These leftovers are versatile – include them in sandwiches, pasta dishes, and salads, or substitute them for chicken in recipes like turkey noodle soup, pot pies, or enchiladas.
- Season the turkey on all sides: Make sure the tenderloin is completely coated with the spices and feel free to experiment with your favorite spices and spice blends. You can even season it simply with just salt and pepper.
- Don’t forget the butter: The heat from the pan will melt the butter which will mix with the juices from the turkey. The butter helps to make a wonderful sauce to pour over the turkey slices.
- Be sure to cover the turkey before slicing: Letting the turkey “rest” for about 15 minutes after cooking is important. It allows the juices to reabsorb back into the meat so you are sure to have the juiciest turkey tenderloin possible.
- This is an adaptable recipe: You can use this recipe for a smaller or larger tenderloin.
For safety, the turkey should reach an internal temperature of 165°F.
Absolutely, this recipe is still doable without a cast iron skillet. Here are the alternative steps: Firstly, set your oven to preheat at 325 degrees F (165 degrees C). Season the turkey tenderloin as per the recipe instructions. Then, lightly oil a baking dish and place the tenderloin inside. Let it bake for around 50 to 60 minutes or until the internal temperature of the turkey reaches 165 degrees F (74 degrees C). Once done, remove it from the oven and add 2 tablespoons of butter on top. To allow the juices to redistribute, cover the tenderloin and let it rest for a minimum of 15 minutes. After the rest period, slice the tenderloin and it’s ready to be savored.
Turkey tenderloin is a part of the turkey breast and is boneless and skinless. A turkey breast usually has a bone inside and skin on.
Turkey tenderloins are considered white meat and are extremely tender.
Refrigerate cooked turkey within two hours and store in the refrigerator for up to 3 days.
