Oven Roasted Turkey Tenderloins

Herb-seasoned, oven-roasted turkey tenderloins stay ultra-juicy, and a touch of honey balances the savory flavors. This is the only turkey I make for Thanksgiving now.

Prep Time5

Cook Time20

Resting Time10

Total Time35

Servings: servings

Calories: 223kcal

Author: Sandra

Ingredients

24 oz turkey breast tenderloins usually two pieces (Note 3)
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon coarse kosher salt (Note 5)
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried rosemary crushed between fingers
1 tablespoon avocado oil (Note 4)
1 teaspoon honey

Instructions

Preheat the oven to 400 F (200 C) with a rack in the center. (Note 6)
Pat the 24 oz turkey breast tenderloins very dry with paper towels. Trim any silver skin or loose membrane if present. (see Note 3)
In a small bowl, mix 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, and ½ teaspoon dried rosemary. Rub the turkey all over with 1 tablespoon avocado oil, then sprinkle the spice blend evenly on all sides, pressing to adhere. (see Note 7)
Heat the cast-iron skillet over medium to medium-high, about 2 minutes. Add the seasoned tenderloins and sear 2–3 minutes per side until golden-brown. Do not cook through here. You just want a little color. (see Note 4)
Remove the skillet from heat. Brush or drizzle the 1 teaspoon honey only on the top side of each tenderloin. (This encourages caramelization without scorching the pan side.)
Transfer the skillet to the oven. Roast 12–18 minutes depending on thickness (Note 8), or until the thickest part registers 160–165 F (70 to 74 C) on an instant-read thermometer. If not at temp, keep roasting and check every 3–5 minutes. (see Note 2)
Immediately transfer the turkey to a cutting board. (You may loosely tent with foil.) Rest 10 minutes to allow juices to redistribute. (Note 9)
Slice across the grain and serve.

Notes

Cast iron is ideal for sear-to-oven. If using stainless, preheat well and add a touch more oil. Release will happen once browning occurs. If you don’t have an oven-safe skillet, sear in a skillet, then transfer to a preheated sheet pan or small roasting pan and continue in the oven.
USDA guidance is 165 F (74 C) for poultry. To prevent overcooking, you can pull at 160–162 F; carryover heat during the 10-minute rest typically brings it to 165 F. Always measure in the thickest center of the tenderloin, holding the tip just past the center, not touching the pan.
This recipe is written for turkey breast tenderloins (boneless, skinless strips from the breast). They cook much faster than a whole breast. If a thin silvery membrane (silver skin) is present, slide a knife under the edge and trim. It can cause curling and chewiness. Always pat dry so seasoning adheres and searing browns instead of steams.
Use a high-smoke-point oil (avocado, refined canola, or grapeseed). Preheat until the oil shimmers; if it smokes aggressively, reduce the heat. Don’t move the turkey for the first 2 minutes. Let the crust form. Apply honey only on the top right before roasting so it caramelizes without scorching against the skillet.
“Coarse kosher salt” here assumes Diamond Crystal. If using Morton kosher, which is denser/saltier, use ¼–⅜ teaspoon instead of ½ teaspoon. If using table salt, use ¼ teaspoon.
Ovens run hot or cool. If you have one, place an oven thermometer on the center rack. For convection, set to 375 F (190 C) and start checking earlier (10–15% faster).
Flavor Variations. Swap the Italian seasoning for herbes de Provence if you'd like a different flavor profile. Add ¼ teaspoon smoked paprika for subtle smoky flavor. Replace honey with maple syrup.
Tenderloin thickness varies. Use this as a guide, always confirming with a thermometer:
1 inch thick: 12–14 minutes after sear
1¼ inches: 14–17 minutes
1½ inches: 17–20 minutes
1¾ inches: 20–23 minutes
If the two pieces are uneven, start checking the smaller one first and remove it to rest while the thicker one finishes.
Resting is non-negotiable. It keeps juices in the meat, not on your board. A loose foil tent keeps the surface warm without steaming the crust. Slice across the grain into ½-inch slices.

Cooling and Reheating

Cool, then store slices airtight 3–4 days in the fridge. Reheat gently: place slices with a tablespoon of broth in a covered skillet over low heat until warmed through, or cover and warm at 275 F (135 C) in the oven. Avoid microwaving on high as it dries out poultry.

Nutrition