Description
Fast, weeknight-easy oven roasted turkey breast tenderloins with a quick sear for color, a light honey drizzle for caramelization, and juicy slices in under 30 minutes.
Ingredients
Scale
- 24 oz turkey breast tenderloins usually two pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary crushed between fingers
- 1 tablespoon avocado oil
- 1 teaspoon honey
Instructions
- Preheat oven to 400°F (200°C) with rack centered. Pat tenderloins very dry and trim any silver skin or loose membranes.
- Season: In a small bowl, mix Italian seasoning, paprika, salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub turkey with avocado oil, then coat evenly with seasoning, pressing to adhere.
- Sear: Heat a cast-iron skillet over medium to medium-high. Sear tenderloins 2–3 minutes per side until golden brown. (Just color; not cooked through.)
- Honey: Remove from heat; drizzle honey over the tops only.
- Roast: Transfer skillet to oven and roast 12–18 minutes, until the thickest part reads 165°F (70–74°C) on an instant-read thermometer.
- Rest & Slice: Transfer to a cutting board; rest 10 minutes. Slice across the grain and serve.
Notes
- Check early: Tenderloins vary—start temp checks at 10–12 minutes.
- Too brown? Tent lightly with foil for the last few minutes.
- Even cooking: If one end is thin, tuck it under slightly before searing.
- Make-ahead: Roast 1 day ahead, slice, cover with a splash of broth; reheat covered at 325°F until warmed through.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 225 kcal
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 33 g
- Cholesterol: 95 mg