Oven Roasted Turkey Tenderloins

If you don’t need a whole turkey, this oven roasted turkey tenderloins, also known as a boneless turkey breast, is the way to go. It’s faster, easier, and just as juicy as a roast turkey breast, everyone looks forward to, no basting marathons required.

I first made this turkey breast recipe for a smaller Thanksgiving when I didn’t need a full bird — and honestly, I never went back. It’s faster, easier, and still gives that same cozy, roasted flavor that makes the house smell amazing.

With just a few pantry herbs and some butter (or olive oil if you prefer), you’ll get crisp skin and tender slices that taste like you fussed all day. It’s perfect for a smaller holiday meal, a Sunday dinner, or even meal prep for the week.

Why You’ll Love These Turkey Tenderloins

Why You’ll Love This Turkey Tenderloin
✅ Small-feast friendly — no big bird to wrestle.
✅ Ready in about 30 minutes.
✅ Golden edges, juicy middle — no brine required.
✅ Simple pantry herbs do all the work.
✅ Perfect for holidays or meal-prep for the week.

Why Choose Turkey Breast Instead of a Whole Bird

Roasting a whole turkey can be a project, a big one. A turkey breast or tenderloin, on the other hand, gives you the same great flavor and presentation without the stress. It cooks faster, takes up less oven space, and is easy to carve. You’ll still get that crispy skin and juicy white meat, just in a smaller, more manageable package.

It’s also perfect if you’re cooking for a few people, planning a low-key holiday, or just want leftovers for sandwiches. No need to thaw a 15-pound bird or wake up at dawn, this is oven roasted turkey breast made practical.

What You’ll Need for Turkey Tenderloins

This recipe keeps it simple — just a few pantry spices, a drizzle of oil, and tender turkey breast that cooks up juicy and flavorful in the oven.

Ingredients

(US measurements; simple, everyday pantry staples.)

• 24 oz turkey breast tenderloins (usually two pieces)
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon coarse kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary, crushed between your fingers
• 1 tablespoon avocado oil
• 1 teaspoon honey (balances the herbs and helps browning)

Equipment

• Sheet pan or baking dish – just big enough for the tenderloins.
• Instant-read thermometer – to check for that perfect 165°F.
• Small bowl – for mixing the seasoning blend.
• Tongs or a spatula – for turning halfway through roasting.
• Foil – optional, if you want to cover lightly toward the end.

A Note on Turkey Tenderloins

Tenderloins are the lean, boneless portion of the turkey breast, smaller than a full breast, which means quicker cooking and guaranteed tenderness. They’re perfect when you want that roasted turkey flavor without the long oven time.

How to Roast Turkey Tenderloins (or Boneless Turkey Breast)

These oven roasted turkey tenderloins cook fast, stay juicy, and pick up great flavor from that quick skillet sear. Here’s exactly how to do it:

Step 1: Preheat & Prep – Preheat the oven to 400°F (200°C) with the rack centered. Pat the turkey tenderloins very dry with paper towels — moisture prevents browning. Trim any silver skin or loose membranes so they cook evenly.

Step 2: Season Generously – In a small bowl, mix all the spices: Italian seasoning, paprika, salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the turkey with avocado oil, then coat evenly with the seasoning blend, pressing it on all sides so it adheres.

Step 3: Sear for Color – Heat a cast-iron skillet (or any oven-safe pan) over medium to medium-high heat. Add a drizzle of oil if needed, then sear the seasoned tenderloins for 2–3 minutes per side, just until golden brown. You’re building flavor here — they won’t be cooked through yet.

Step 4: Add a Touch of Honey – Remove the pan from heat. Drizzle honey over the tops only — it helps caramelize and gives a light glaze while roasting.

Step 5: Roast to Juicy Perfection – Transfer the skillet to the oven. Roast for 12–18 minutes, depending on thickness, until the internal temperature in the thickest part reads 165°F (70–74°C). Check early if your tenderloins are on the smaller side.

Step 6: Rest & Slice – Move the tenderloins to a cutting board and rest for 10 minutes. This lets the juices redistribute so every slice stays moist. Slice across the grain into medallions and serve.

Variations & Seasoning Options

Change up your oven roasted turkey breasts with one of these easy seasoning twists. Each starts with the same base recipe — just a few small tweaks make a big difference in flavor.

• Go classic with butter and herbs: Mix melted butter into the seasoning before searing for crisp, golden edges and that roast-dinner flavor.
• Brighten things up with lemon and garlic: Add lemon zest, fresh garlic, and a few lemon slices in the pan for a lighter, Mediterranean spin.
• Add smoky depth on a budget: Swap Italian seasoning for smoked paprika, cumin, and chili powder — the honey glaze caramelizes perfectly over the top.
• Layer your flavors: Combine a bit of herb-butter richness with smoky or citrus notes — the seasoning base is flexible and forgiving.

Alternate Cooking Methods

Other Easy Ways to Cook Turkey Tenderloins

Air Fryer: Preheat to 375 °F. Cook for 20–25 minutes, flipping halfway. Check for 165 °F internal temp. Rest before slicing.

Grill: Medium-high heat (about 400 °F). Grill 6–7 minutes per side, covered if possible. Brush with a bit of oil or honey for color.

Slow Cooker: Place seasoned tenderloins with ½ cup broth. Cook on LOW 4 hours or until 165 °F. Broil for 2 minutes at the end to brown.

These shortcuts work beautifully when you want the same juicy turkey flavor — no oven required.

Serving Ideas for Turkey Tenderloins

• Classic comfort dinner: Serve tender slices with creamy mashed potatoes and homemade turkey gravy.
• Light and fresh: Add chilled slices to a fall salad with greens, roasted sweet potatoes, cranberries, and a drizzle of honey-mustard vinaigrette.
• Easy weeknight bowl: Layer turkey over rice or quinoa with roasted vegetables and a quick herb dressing for a meal-prep-friendly dinner.
• Leftover sandwich win: Tuck slices into a turkey club wrap or sandwich with lettuce, tomato, and cranberry mayo — perfect for next-day lunches.
• Cozy soup night: Dice leftovers and stir into turkey noodle soup or a creamy vegetable chowder for an easy comfort meal.
• Holiday-worthy plate: Dress it up for guests: serve with green bean casserole, cranberry sauce, and a few sprigs of rosemary for a simple, elegant spread.

Make-Ahead / Meal-Prep Tips

• Season ahead: Mix your spice blend and rub it on the tenderloins up to a day in advance. Cover and refrigerate — the flavor gets even better.
• Fridge-to-Oven: Let sit at room temp 20 minutes before baking so it cooks evenly.
• Double Batch Win: Roast two packages at once. Slice and freeze half for easy weeknight sandwiches or rice bowls.
• Meal Prep: Layer sliced turkey with roasted veggies and quinoa or rice in containers for protein-packed lunches all week.

Storage & Reheating

These oven roasted turkey tenderloins keep their flavor and texture beautifully — just store and reheat them the right way.

• Cool completely before storing: Let the tenderloins rest and cool to room temperature before sealing them up. Trapping steam leads to soggy meat and shorter shelf life.
• Refrigerate properly — up to 4 days: Slice the turkey before storing, then pack it in a shallow airtight container. This helps it chill evenly and makes it easy to grab for quick meals.
• Freeze smart for longer storage: For anything you won’t eat within a few days, freeze slices flat in a labeled, freezer-safe bag. Press out as much air as possible — this prevents freezer burn and keeps the texture tender.
• Add moisture back when reheating: Always reheat with a little liquid. A few tablespoons of chicken broth, turkey drippings, or even water under a foil cover will help restore that juicy texture.
• Reheat low and slow — never blast it:
  Oven: 300°F (150°C) for 10–15 minutes, covered with foil.
  Stovetop: medium-low heat with a splash of broth, lid on, until hot.
  Microwave: 50% power in 30-second bursts, covered with a damp paper towel.
  High heat dries lean turkey out fast — gentle reheating keeps it tender.
• Use leftovers creatively: Turn slices into next-day favorites — turkey sandwiches, wraps, salads, rice bowls, or even a simple turkey noodle soup. The seasoning on these tenderloins pairs with almost anything, so you’ll never get bored.

That’s all it takes! Whether you call it oven roasted turkey breast, baked turkey breast, or herb roasted turkey tenderloin, this simple recipe proves you don’t need a whole bird to enjoy classic turkey flavor — juicy, tender, and ready in under an hour. Once you try this method, you’ll never wonder how to keep turkey tender again.

Enjoyed this recipe? Share it with a friend or save it for later, and don’t forget to leave a quick comment below if you have any questions or tips of your own!

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