This site runs ads and generates income from affiliate links. Read my disclosure policy.
Cook up a flavorful and juicy turkey tenderloin with this easy recipe! Learn how to cook turkey tenderloin perfectly every time.
This recipe shows how you can transform an economical cut of turkey into something extraordinary. It starts with a brine to infuse flavor and tenderize the meat, followed by a savory marinade. The tenderloin emerges from the oven in a rich sauce with a deep golden crust, incredibly moist and packed with delicious flavor! And if there are any leftovers, they can be repurposed in our fantastic Turkey and Ham Pie.
Why This Recipe Works
- The brine tenderizes the turkey and adds a savory-sweet flavor.
- Tangy mustard, sweet honey, and savory soy sauce create a unique sauce.
- Baking the turkey tenderloin ensures a juicy, flavorful turkey with a golden-brown exterior.
Ingredient Notes
Baking Soda: Any brand works; it tenderizes meat. Omitting may slightly affect tenderness.
Kosher Salt: Regular table salt can be used as a substitute for kosher salt, but be sure to adjust the quantity by half, as table salt is saltier than kosher salt.
Peppercorns: Any variety suffices; use half the ground pepper if whole unavailable.
Brown Sugar: Both light/dark sugars work; granulated sugar or honey can be alternatives.
Dijon Mustard: Choose your preferred brand; yellow mustard alters flavor slightly.
Honey: Any kind works; vegan options include maple syrup or agave nectar.
Soy Sauce: Low-sodium option recommended; Tamari or coconut aminos are gluten-free.
Lemon Juice: Fresh best; adjust bottled juice to taste.
Garlic: Fresh cloves preferred; garlic powder, 1/4 teaspoon per clove, is a substitute.
Black Pepper: Freshly ground preferred; adjust pre-ground amount, potentially stronger.
Fresh Herbs: Rosemary and thyme from the produce section add aroma and flavor.
Buying Guide
Turkey tenderloin, a boneless, skinless cut from beneath the breast along the turkey’s backbone, offers tenderness and flavor. Follow the tips below as a buying guide.
You can typically find turkey tenderloin fresh or frozen at your local grocery store. Fresh tenderloin is ideal if you plan to cook it soon, while frozen can be stored longer. Ensure frozen tenderloin is sealed correctly and has no signs of freezer burn.
Look for turkey tenderloin that has a pinkish color with little to no discoloration. It should appear moist and without any off odors, indicating freshness.
Why Brine Turkey Meat
Brining is a game-changer for poultry. It deeply infuses the meat with moisture and flavor, ensuring every bite of the turkey tenderloin is irresistibly tender and packed with taste. Although you can skip brining, we highly recommend it as it enhances the turkey’s moisture and flavor, resulting in tender and delicious bites.
This recipe can also be made in a slower cooker. See The recipe card for instructions.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
In a large mixing bowl, dissolve ¼ cup of kosher salt, 1 teaspoon of baking soda, and ¼ cup of brown sugar in 4 cups of room-temperature water. Then stir in 1 tablespoon of peppercorns.
Fully submerge 1½ lbs of turkey tenderloin in the brine solution, then refrigerate it for at least 1 hour.
Remove the tenderloin from the brine, rinse with cool water, and pat it dry. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
In a small bowl, add 2 tablespoons of Dijon mustard, 2 tablespoons of honey, 1 tablespoon of soy sauce, 2 tablespoons of lemon juice, 2 cloves of minced garlic, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.
Whisk to combine, and place the turkey tenderloin in the prepared baking dish and pour the sauce over it, turning to coat well.
Sprinkle 2 teaspoons each of fresh rosemary and thyme over the turkey and sauce.
Bake the dish for 35 to 40 minutes, or until the internal temperature reaches 160°F (71°C).
Allow the turkey to rest for 10 minutes before proceeding to slice and serve it.
The Perfect Pairings
For a delectable pairing with your turkey tenderloin, explore a range of mouthwatering side dishes to enhance its taste. Opt for a delightful Savory Rice pilaf for a simple yet satisfying option, or indulge in the comforting contrast of creamy mashed potatoes. If you crave a crispy texture, mashed potatoes can offer a comforting contrast, while roasted potatoes offer a delightful crunch.
To elevate your meal with freshness and nutrition, roasted broccoli or Brussels Sprouts infuse vibrant color and flavor. Whether you prefer one or a combination of both, these options are guaranteed to please your palate!
FAQs
Can I use chicken tenderloin instead of turkey?
Yes, chicken tenderloin can be used as a substitute for turkey tenderloin in this recipe. Adjust cooking time accordingly.
Recipe Tips
- Don’t skip the brining step! It may seem daunting, but it’s simple and essential for keeping the turkey tender and juicy. Mix the ingredients, submerge the turkey, and let it sit in the fridge. Easy peasy!
- Use Quality Ingredients: Invest in good-quality turkey tenderloin and fresh herbs. Quality ingredients can greatly affect your dish’s final taste and texture.
- For Golden Brown Meat: Make sure there’s enough space around the turkey tenderloin in the baking dish. This allows the heat to circulate evenly, ensuring the meat cooks appropriately and browns evenly.
- Use a meat thermometer to check the turkey’s internal temperature. This is the most reliable way to ensure it’s cooked through without overcooking and drying it out.
- Let it Rest: Patience is key! After baking, resist the temptation to slice the turkey immediately. Let it rest for 10 minutes to finish the cooking process and allow the juices to redistribute, ensuring a moist and flavorful result.
- Experiment with Flavors: Customize the sauce with your favorite herbs and spices. Feel free to get creative and adjust the ingredients to suit your preferences.
Storage & Freezing Instructions ❄
- Storage: Store leftover turkey tenderloin in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked and cooled turkey tenderloin in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Rate This Recipe
Recipe
Turkey Tenderloin
Ingredients
For the Brine (optional):
- 4 cups water (at room temperature)
- 1 teaspoon baking soda
- ¼ cup kosher salt
- 1 tablespoon peppercorns
- ¼ cup light brown sugar (or dark brown sugar, packed )
- 1½ lbs turkey tenderloin
For The Sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 cloves garlic (minced)
- ¼ teaspoon salt
- ¼ teaspoon black pepper (freshly ground)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
Instructions
- In a large mixing bowl, dissolve the kosher salt, baking soda, and brown sugar in 4 cups of room temperature water. Stir in the peppercorns. This mixture will help tenderize the turkey and infuse it with flavors.
- Submerge the turkey tenderloin fully in the brine solution. Cover and refrigerate for at least 1 hour, but not more than 4 hours to prevent the meat from becoming too salty. This step is crucial for ensuring a juicy and flavorful turkey.
- Remove the tenderloin from the brine, rinse with cool water, pat it dry, and discard the brine.
In The Oven
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a small bowl, whisk together the mustard, honey, soy sauce, lemon juice, garlic, salt, and pepper.
- Place the turkey tenderloin in the prepared baking dish and pour the sauce over it, turning to coat well. Sprinkle the rosemary and thyme over the turkey and tuck some under the meat and set aside for 15 minutes to absorb the flavors.
- Transfer the baking dish into the preheated oven. Bake the turkey for 35 to 40 minutes. It’s important to check the doneness of the turkey by using a meat thermometer. The internal temperature should reach 160°F (68°C to 71°C). The tenderloin will continue to cook as it rests.
- After baking, remove the turkey from the oven and let it rest for 10 minutes or until it reaches an internal temperature of 165°F (74°C) to ensure it’s cooked through and safe to eat. This resting period allows the juices to redistribute throughout the meat, making it more tender and flavorful when you slice it.
Slow Cooker
- Place the turkey in the slow cooker. Pour the sauce over the turkey, ensuring it is evenly coated. Cover the slow cooker. Set the slow cooker to low and cook for 3-4 hours, or until the turkey reaches 165°F (74°C).
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.
Leave a Reply