Easy Herbed Turkey Tenderloins

Ok friends, do I have a fabulous easy holiday recipe for you! These Easy Herbed Turkey Tenderloins are going to revolutionize your holiday meal planning. And you’re going to love the way they taste! 
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Two Easy Herbed Turkey Tenderloins garnished with chives on a white plate

Easy Herbed Turkey Tenderloins:

If cooking a whole turkey intimidates you or if you’re serving a smaller crowd this holiday season, you are going to LOVE this recipe. I actually made it alongside our traditional turkey this Thanksgiving because we had some additional guests. AND this recipe is so easy that beginner cooks can tackle it with no worries. Simply combine a few herbs and spices in a bowl, coat the tenderloins, brown on the cooktop and transfer to the oven to bake for 25 minutes. Yup…that’s what I said. Twenty-five minutes! 

Easy Herbed Turkey Tenderloins on a white plate with thyme sprigs in the background

 

What are Tenderloins and Why Use Them?

You know how chicken ‘tenders’ are that piece of meat on the underside the chicken breast? Well, turkeys have them too, except turkey tenderloins are much larger than chicken tenders. Most turkey breast tenderloins weigh between 3/4 and 1.2 pounds. Each tenderloin an feed two to three people. 

Can These Be Prepped in Advance?

They sure can, in fact, I highly recommend it! I am all about making holiday meal planning  less stressful. This recipe can be prepped up to 24 hours in advance. Simply dredge the turkey in the herbs and spices, then place covered in the fridge until you are ready to cook. One less thing to do while you’re prepping sides and making gravy!

Two Easy Herbed Turkey Tenderloins garnished with chives and thyme sprigs on white plate

How Will I Know When They’re Done?

The rule of thumb with turkey breast tenderloins is that the thickest part should read 155 degrees on an “insta-read” meat thermometer. I have never had these tenderloins take longer than 27 minutes to reach this temperature. So, if you don’t have an “insta-read” meat thermometer  , you can always estimate, but it’s better to have one. And remember, meat continues to cook after being removed form the oven. 

 

Serve with my Amazing 10 Minute Cranberry Sauce!

The perfect accompaniment to this flavorful turkey dish is this beautiful and sweet cranberry sauce (made in minutes!)

Homemade Cranberry Sauce in a white bowl surrounded by rosemary sprigs

 

The Recipe: Easy Herbed Turkey Tenderloins

 

What you need: a large skillet and  an “insta-read” meat thermometer (affiliate links) 

Don’t want to cook a whole turkey? These Easy Herbed Turkey Tenderloins are your answer! You can prep this the day before or right before cooking.

Course:

dinner, holiday dinner, Main Course

Cuisine:

American

Keyword:

easy turkey, turkey tenderloins

Servings: 4 servings

  • 2
    teaspoons
    smoked paprika
  • 2
    teaspoons
    garlic powder
  • 2
    teaspoons
    light brown sugar
  • 1
    teaspoon
    cumin
  • 1
    teaspoon
    dried thyme
  • 1/2
    teaspoon
    red pepper flakes
  • 1
    teaspoon
    sea salt or kosher salt
  • 1/2
    teaspoon
    freshly ground black pepper
  • 1-2
    tablespoons
    extra virgin olive oil
  • 2
    Turkey Tenderloins (2 to 2 1/2 pounds total)

If you want to prep the day before you can! Simply follow steps 2 and 3 and place covered in the fridge until you are ready to cook!

  1. Step 1: Preheat oven to 325 degrees. Place oven rack in center position

  2. Step 2: In a large shallow dish or bowl combine all spices and herb ingredients, mix well

  3. Step 3: Pat tenderloins with paper towel, then press into spice mix covering all sides

  4. Step 4. Heat skillet on high heat. When pan is hot add olive oil. When oil is hot but not smoking add tenderloins to pan. Cook a few minutes on each side, until golden. Transfer pan to oven and bake for 25-27 minutes or until internal temp in the largest part of the tenderloin is 155 degrees. (do not overcook or you will have a dry tenderloin!)

  5. Step 5: Remove from oven, set turkey on a cutting board and allow turkey to rest for ten minutes before slicing and serving. This allows juices to redistribute.

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