Easy Herb Roasted Turkey Tenderloin Recipe

Craving Thanksgiving flavors without the fuss of a whole bird? Our roasted turkey tenderloin delivers all the comfort of a holiday meal in a fraction of the time and effort.

This turkey recipe transforms lean turkey tenderloins into a juicy, flavorful main dish that’s perfect for any night of the week. It uses a simple blend of classic poultry seasonings—think sage and rosemary—that infuse every bite with nostalgic flavor.

As the turkey roasts to perfection atop a bed of veggies, it creates a flavor-packed base for an easy pan sauce. You’ll get herb-infused turkey and a delicious gravy to drizzle over, all in one pan.

Why You’ll Love This Recipe

Roasting a turkey tenderloin is a fantastic way to enjoy all of the flavor without the commitment of cooking a whole turkey. In other words, roasting only the turkey tenderloins is cheaper, faster, and a lot easier.

This recipe offers a quick, flavorful alternative that’s great for a smaller holiday gathering or weeknight meals. With aromatic herbs and a rich pan gravy, this dish brings traditional flavors in a fraction of the time.

Raw turkey tenderloins on parchment paper in a baking pan surrounded by carrots, celery, onion, a lemon, garlic, and small bowls of mustard, herbs, and spices, all placed on a black tile surface.

Ingredients for Roasted Turkey Tenderloin Recipe

For the Turkey Tenderloins

1 turkey breast tenderloin (about 1.5 lbs) – We used Jennie O’ turkey tenderloins from Walmart. There are usually two in the package that are around .75 lb each.
Mustard
Fresh rosemary or dried
Kosher salt
Granulated garlic
Ground sage
Coriander
Olive oil
Assorted vegetables (onion, carrots, celery, garlic, lemon) for roasting

For the Pan Gravy

White Wine
Flour
Chicken Broth
Fresh Rosemary
Salt and black pepper to taste

How to Cook Turkey Tenderloins

Preheat the Oven: Set your oven to 375 degrees F.
Prepare the Turkey:
- Pat the turkey tenderloin dry.
- Rub the surface with mustard.
- Combine rosemary, salt, granulated garlic, sage, and coriander in a small bowl and coat the turkey evenly.
Arrange the Vegetables:
- Place chopped onion, carrots, celery, garlic, and lemon in the bottom of a roasting pan.
- Nestle the seasoned turkey on top of the vegetables.
Roast:
- Roast in the preheated oven, uncovered, for about 30 minutes or until the turkey reaches an internal temperature of 160 degrees F.
Rest the Turkey:
- Transfer the turkey to a cutting board, tent with foil, and let rest.
Make the Pan Gravy:
- Deglaze the roasting pan with the turkey drippings with white wine, scraping up any browned bits.
- Whisk in flour to create a roux, then gradually add chicken broth, stirring continuously until the gravy thickens.
- Stir in fresh rosemary, bring to a boil, then reduce to a simmer.
- Season with salt and pepper to taste.

7. Serve:

Slice the juicy turkey tenderloin and serve it over a bed of the roasted vegetables. Drizzle generously with the pan gravy.

Two seasoned raw turkey tenderloins coated in herbs on a black baking tray, ready for cooking. The tray is placed on a black tile surface.

A roasting pan filled with seasoned raw turkey tenderloin pieces, lemon halves, onions, carrots, celery, and garlic cloves, ready to be cooked.

Recipe Variations

Spicy Turkey Tenderloin: Add a kick to your dish by including a teaspoon of crushed red pepper flakes into the spice mix.
Creamy Mushroom Sauce: Substitute the pan gravy with a creamy mushroom sauce using sautéed mushrooms, cream, and a splash of white wine.

Tips for the Perfect Turkey Tenderloin Recipe

Temperature Monitoring: Using a meat thermometer is crucial to avoid overcooking the tenderloin, making sure it stays juicy and tender. According to the USDA, turkey is safe to eat when it reaches 165°F.
Herb Variations: Feel free to experiment with different herbs like thyme or marjoram to adjust the flavor profile to your liking.
Resting Time: Allowing the turkey to rest before slicing helps retain its juices, making each bite as flavorful as possible.

A pan with cooked turkey tenderloins seasoned with herbs, accompanied by onion slices, carrot sticks, celery stalks, garlic cloves, and halved lemon.

How to Serve turkey tenderloins

This delicious turkey dinner pairs wonderfully with a light salad, roasted green beans, or a side of mashed potatoes, green bean casserole, or sweet potatoes for a more filling meal. You can turn this into a feast with all of your favorite side dish recipes as well. From butternut squash soup to homemade cranberry sauce. This pairs with any dish a traditional turkey recipe would.

How to Store and Reheat

Store leftover turkey and gravy in separate airtight containers in the refrigerator. Leftovers also make great sliced thin for a turkey sandwich.

To Reheat: Preheat the oven to 325 degrees F and wrap the tenderloin in foil with a splash of broth. Reheat in the oven until heated through, about 10 minutes or until heated through. Alternatively, chop up the leftover turkey and swap it for chicken in your favorite recipes.

This roasted turkey tenderloin with homemade gravy brings all the comfort of traditional holiday cooking in a simple, elegant dish perfect for any day of the year.

Plate of sliced roast turkey tenderloins with green beans and carrots, garnished with herbs, lemon, and accompanied by a carving knife and fork set on a wooden table with autumn decorations.

More easy turkey recipes

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Prepare a succulent turkey tenderloin seasoned with sage and rosemary, roasted over vegetables, and finished with a flavorful pan sauce. This simple recipe walks you through each step, from seasoning to sauce-making.

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Prep the Turkey:

Preheat the oven to 375 degrees F.
Remove the turkey tenderloin from the package and pat them dry with a paper towel.
Place them on a clean work surface and rub them all over with the mustard to act as a binder.
In a small bowl, mix the rosemary, salt, garlic, sage and coriander together.
Sprinkle the spice blend liberally on all sides of the tenderloin.
Drizzle the oil on the bottom of a roasting pan or baking dish.
Add the onion, carrot, celery and toss to coat in the oil.
Nestle in the lemon wedges and garlic, and sprinkle a little salt over the veggies.
Nestle the turkey tenderloins on top.

Roast the tenderloins:

Place the roasting pan in the oven and cook the turkey tenderloins for 30 minutes, or until they reach 160°F, with a digital meat thermometer inserted into the thickest part of the meat.

Make the pan sauce:

Carefully remove the roasting pan from the oven and transfer the turkey and veggies to a platter.
Tent with foil to rest.
Meanwhile, place the pan on the burner over medium heat.
Add the wine, and using a wooden spoon, scrape up any browned bits to deglaze the pan.
Whisk in the flour to make a roux.
Slowly add in the chicken broth, whisking constantly to form a smooth roux.
Add in the rosemary and bring to a boil.
Reduce the heat to a simmer and cook for 3 to 5 minutes until the gravy thickens.
Season with salt and pepper to taste.
Remove the rosemary sprig.

Serve:

Slice the turkey tenderloin into thin, ¼” slices against the grain and arrange them on a platter with the roasted veggies.
Strain the gravy into a serving dish and serve it immediately on the side.