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Easy Turkey Tenderloin with Herbs

Turkey doesn’t have to be reserved for holidays with this recipe for Easy Turkey Tenderloin with Herbs, a quick-cooking cut that’s all leaner white meat.

Roasted turkey tenderloin is shown, sliced, on a white platter with a white bowl and a gravy boat nearby. There's a green tablecloth on the table.

When I spotted turkey tenderloins in the grocery store back in September, I picked them up, thinking how easy they’d be for dinner — or as an alternative to a full turkey.

Like turkey cutlets, split turkey breast and cooking turkey breast in a slow cooker, this is another way to enjoy that Thanksgiving experience without the time and effort required to make a big turkey.

Turkey tenderloin is an all-white meat part of the turkey found beneath the breast. The ones I’ve purchased have been about eight to ten inches long and four-ish inches wide. The weight of the packages vary, but generally, a package of two can feed six with plenty of sides.

When I made the turkey tenderloins for the first time, I realized I’d been spot on — and turkey tenderloin has been a welcome addition to our dinner repertoire. Since then, I’ve bought the tenderloins several more times and found they are easy enough to make on weeknights — if I have about an hour to cook dinner.

Roasted turkey tenderloin is shown from above, sliced, on a white platter with a white bowl of mashed potatoes and a gravy boat nearby. There's a green tablecloth on the table.

How to Make Easy Turkey Tenderloin

The first step — and perhaps the hardest step — is to locate turkey tenderloin in your local grocery store. Not all stores carry it (though you could certainly talk to your butcher about getting some in). Mine came in a package of two. Smaller marinated ones are available, but for this recipe you need just a plain piece of meat.

For this recipe, you will make a really easy and simple herb rub. It’s made of dried rosemary, dried thyme and dried sage, along with salt and pepper. Measure, mix and set aside.

Now, arrange the turkey tenderloins in a baking dish that’s been sprayed with cooking oil spray (or brushed with oil). I use canola oil in a Mr. Mister bottle.

Then rub that herb rub all over the turkey — you want it on all sides, top and bottom. Yes, use it all. Now, it’s time to bake.

Seasoned and cooked turkey tenderloin sits in a glass baking dish on a granite countertop.

Once the turkey is done cooking (it should reach an internal temperature of 160 degrees Fahrenheit. I double-check with a thermometer), remove it from the oven and let it cool down for a few minutes before slicing it up. This helps ensure that it retains its moisture.

Once it’s sliced, arrange it on a platter and serve. This is excellent with my Foolproof Turkey Gravy and mashed potatoes.

What I Like About This Recipe

Roasted turkey tenderloin is shown, sliced, on a white platter with a white bowl and a gravy boat nearby. There's a green tablecloth on the table and decorative pumpkins and candles in the background.

So why do I like this recipe for Easy Turkey Tenderloin with Herbs so much? Several things.

First, the meat cooks uniformly well every time — there’s no guesswork or keeping your fingers crossed. It’s just juicy, well-seasoned, well-cooked turkey.

Secondly, it cooks swiftly (for turkey). Full turkeys can take hours — and so can split breasts. But this boneless, skinless turkey tenderloin is ready in an hour or less. Score!

And, finally, the herbed flavor isn’t overpowering — nor is the flavor of the meat. They just play well together.

Quick, easy, flavorful, juicy … Why not try this recipe soon?

Easy Turkey Tenderloin with Herbs

Easy Turkey Tenderloin with Herbs

Yield: 4 servings


  • Cooking oil spray
  • 1 1/2 lbs turkey tenderloin (2 tenderloins)
  • 1 tsp kosher salt
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp ground black pepper


  1. Preheat oven to 375 degrees Fahrenheit. 
  2. Spray a 9x13-inch glass baking dish with cooking oil spray. Arrange the turkey tenderloins in the pan. Spray with cooking oil spray.
  3. In a small bowl, stir together the salt, sage, thyme, rosemary and black pepper. Rub all over the tenderloins. 
  4. Slide the pan into the oven and bake for 40-50 minutes, until it’s 160 degrees internally (use a meat thermometer to check). 
  5. Let sit for 10 minutes before slicing.


Tuesday 24th of January 2023

I looked for a recipe that didn't have any red spice in it. I just needed it to taste like turkey and this was it. Traditional spices were all I needed. It was very good and the second tenderloin will be used for turkey pot pie. I made your gravy also so it'll be a great second meal too. Thanks


Sunday 16th of October 2022

This recipe is truly amazing. I tried it and it turned out very nice.


Monday 21st of February 2022

I made the turkey tenderloins It came out deliciousđź‘Ť


Wednesday 2nd of June 2021

Baked covered or uncoverd?

Sarah Walker Caron

Wednesday 2nd of June 2021

Hi Coleen, thanks for asking! Bake this uncovered. Best, Sarah


Sunday 10th of January 2021

Delicious. Next time, we will reduce the salt, but super easy and yummy. Thanks!

Sarah Walker Caron

Monday 11th of January 2021

So glad you liked it!

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