Can I use turkey breast instead of tenderloin?

Absolutely! Turkey breast works wonderfully in this recipe, though you'll need to adjust the cooking time. A turkey breast is thicker and will require approximately 45-60 minutes, depending on size. Always use a meat thermometer to check for doneness at 165°F.

How do I prevent the turkey from drying out?

The key is not overcooking it. Turkey tenderloin is very lean, so watch your cooking time carefully and always use a meat thermometer. The mustard coating also helps seal in moisture, and letting the meat rest after cooking is crucial for juicy results.

Can I make this recipe ahead of time for a dinner party?

Yes! You can prepare the herb mixture and chop the vegetables up to a day ahead. For the best texture, I recommend cooking the turkey just before serving, but you can roast it up to 2 hours ahead and keep it tented with foil at room temperature, then briefly warm it before slicing.

What's the difference between turkey tenderloin and turkey breast?

Turkey tenderloin is a boneless, skinless cut from the inside of the turkey breast. It's more tender (as the name suggests) and cooks faster than a whole turkey breast. It's also more forgiving for beginners since it's a uniform shape that cooks evenly.

Herb Roasted Turkey Tenderloin Recipe

Name: Herb Roasted Turkey Tenderloin Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 lbs turkey tenderloin; 1 tbsp mustard; ½ tsp rosemary; ½ tsp kosher salt; ¼ tsp granulated garlic; ¼ tsp sage; 1/9 tsp coriander; 1 tbsp olive oil; 1 onion, sliced into 8 wedges; 2 carrots, roughly chopped into 1” pieces; 1 celery stalk, chopped into 1” pieces; 1 head of garlic, ¼” of the top removed; 1 lemon, sliced in half; ½ cup white wine; 1 tbsp all-purpose flour; 1 cup chicken broth; 1 sprig fresh rosemary; Salt and pepper, to taste

This mouthwatering Herb Roasted Turkey Tenderloin is the answer to your weeknight dinner prayers. It delivers all the comforting flavors of a traditional holiday turkey, but in a fraction of the time! Tender, juicy turkey is coated with aromatic herbs, roasted alongside vegetables, and finished with a rich pan gravy that’ll have everyone asking for seconds. Best of all? You can have this impressive, restaurant-quality meal on the table in just 45 minutes.

Why You’ll Love This Recipe

Quick and Impressive: This recipe transforms humble turkey tenderloin into a dinner that looks and tastes like you spent hours in the kitchen—when it actually takes just 45 minutes from start to finish.
Perfect Portion Size: Unlike a whole turkey, this tenderloin is ideal for smaller gatherings or family dinners without overwhelming leftovers.
Complete Meal Solution: With protein, vegetables, and gravy all prepared together, you’ll have a complete dinner with minimal cleanup. The vegetables roast alongside the turkey, soaking up all those wonderful flavors.
Foolproof Method: Even if you’re new to cooking turkey, this straightforward recipe ensures perfect, juicy results every time. No dry turkey here!

Ingredients You’ll Need

Turkey Tenderloin: The star of our dish—naturally lean, cooks quickly, and remains tender when prepared properly. Look for one that’s pinkish in color without any gray spots.
Mustard: Acts as a flavorful binder that helps our herbs stick to the turkey while adding a subtle tangy flavor that perfectly complements the meat.
Herbs (Rosemary, Sage, Coriander): This magical blend creates that classic holiday turkey flavor without overwhelming the meat. Fresh herbs work beautifully, but dried herbs are perfectly fine too.
Kosher Salt: Enhances all the flavors and helps keep the turkey moist during cooking. Don’t skimp here!
Granulated Garlic: Provides savory depth without the risk of burning that comes with fresh garlic.
Olive Oil: Helps prevent sticking and promotes beautiful browning on both the turkey and vegetables.
Vegetables (Onion, Carrots, Celery): This classic mirepoix trio not only flavors the turkey as it cooks but also becomes a delicious side dish.
Garlic Head: Roasts alongside everything, becoming sweet and spreadable—a chef’s secret treat!
Lemon: Adds brightness and helps tenderize the meat while roasting.
White Wine: The backbone of our pan sauce, deglazing all those wonderful browned bits from the roasting pan.
Flour: Thickens our gravy to the perfect consistency.
Chicken Broth: Forms the base of our gravy, adding depth and savory notes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Herb Combinations

Try an Italian-inspired version with basil, oregano, and thyme, or go Mediterranean with dill, parsley, and lemon zest.

Vegetable Swaps

Feel free to add mushrooms, parsnips, or sweet potatoes to the vegetable mix. Just make sure to cut everything to a similar size for even cooking.

Sauce Alternatives

No wine? Use additional chicken broth with a splash of lemon juice. Want a creamier finish? Add a splash of heavy cream to the gravy just before serving.

Make It Spicy

Add red pepper flakes to the herb mixture or whisk a bit of horseradish into the mustard coating for a pleasant kick.

How to Make Herb Roasted Turkey Tenderloin

Step 1: Prepare the Turkey

Preheat your oven to 375°F. Pat the turkey tenderloin dry thoroughly—this crucial step ensures good browning. Rub it all over with mustard, which acts as your “glue” for the herb mixture. Mix your herbs and spices in a small bowl, then generously coat the mustard-covered tenderloin with this aromatic blend.

Step 2: Prepare the Roasting Pan

Drizzle olive oil in your roasting pan and add the chopped vegetables, tossing to coat them evenly. Nestle in the lemon halves and garlic head (with the top quarter cut off to expose the cloves). Sprinkle a pinch of salt over the vegetables to draw out their flavors during roasting.

Step 3: Roast to Perfection

Place the seasoned turkey tenderloin on top of the vegetable bed. This elevates the meat for even cooking while allowing the vegetables to catch all those flavorful drippings. Roast for approximately 30 minutes, but remember—temperature is more important than time! The turkey is ready when it reaches 160°F in the thickest part.

Step 4: Create the Pan Sauce

This is where the magic happens! Transfer the turkey and vegetables to a platter and tent with foil. Place the roasting pan directly on a burner over medium heat and add wine to deglaze. Scrape up all those caramelized bits—they’re pure flavor! Whisk in flour until smooth, then gradually add chicken broth, stirring constantly. Add a sprig of fresh rosemary and let it simmer until thickened.

Step 5: Serve with Style

Slice the rested turkey against the grain into thin medallions. Arrange on a platter surrounded by the roasted vegetables. Strain the gravy into a serving dish or drizzle directly over the sliced turkey.

Pro Tips for Making the Recipe

Don’t Skip the Resting Period: Let the turkey rest under foil for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness.
Temperature Is Key: Use a meat thermometer to avoid overcooking. Turkey tenderloin is lean and can quickly go from perfect to dry if overcooked.
Prep Ahead: Mix the herb blend and chop the vegetables earlier in the day to make dinner assembly lightning fast.
Deglaze Thoroughly: Those browned bits on the bottom of the pan (fond) contain concentrated flavor. Make sure to scrape them all up when making your gravy.
Slice Against the Grain: For the most tender bites, always slice turkey tenderloin perpendicular to the muscle fibers.

How to Serve

This herb-roasted turkey tenderloin makes for a beautiful presentation that’s worthy of any dinner party, yet simple enough for a family meal.

Perfect Pairings

Serve alongside mashed potatoes, wild rice pilaf, or crusty bread to soak up that delicious gravy. A simple green salad with vinaigrette provides a refreshing contrast to the rich flavors.

Serving Suggestions

For an elegant dinner party, serve the sliced tenderloin on a large platter surrounded by the roasted vegetables, with gravy in a separate serving bowl. For family-style dining, pre-plate individual portions with a generous drizzle of gravy.

Garnish Ideas

Fresh herb sprigs, particularly rosemary or thyme, make a beautiful garnish. A light sprinkle of lemon zest adds a bright finishing touch.

Make Ahead and Storage

Storing Leftovers

Store cooled turkey and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the gravy in a separate container to prevent the meat from becoming soggy.

Freezing

While you can freeze the cooked turkey tenderloin for up to 2 months, the texture may change slightly upon thawing. Wrap it tightly in plastic wrap, then foil, and place in a freezer bag with the air pressed out.

Reheating

For best results, reheat the turkey gently with a splash of broth or water in a covered dish in a 300°F oven until just warmed through (about 15 minutes). Microwave reheating works in a pinch, but use 50% power and cover with a damp paper towel to prevent drying out.

FAQs

Can I use turkey breast instead of tenderloin?

Absolutely! Turkey breast works wonderfully in this recipe, though you’ll need to adjust the cooking time. A turkey breast is thicker and will require approximately 45-60 minutes, depending on size. Always use a meat thermometer to check for doneness at 165°F.
How do I prevent the turkey from drying out?

The key is not overcooking it. Turkey tenderloin is very lean, so watch your cooking time carefully and always use a meat thermometer. The mustard coating also helps seal in moisture, and letting the meat rest after cooking is crucial for juicy results.
Can I make this recipe ahead of time for a dinner party?

Yes! You can prepare the herb mixture and chop the vegetables up to a day ahead. For the best texture, I recommend cooking the turkey just before serving, but you can roast it up to 2 hours ahead and keep it tented with foil at room temperature, then briefly warm it before slicing.
What’s the difference between turkey tenderloin and turkey breast?

Turkey tenderloin is a boneless, skinless cut from the inside of the turkey breast. It’s more tender (as the name suggests) and cooks faster than a whole turkey breast. It’s also more forgiving for beginners since it’s a uniform shape that cooks evenly.

Final Thoughts

This Herb Roasted Turkey Tenderloin recipe brings holiday flavors to your table any night of the week. It’s a reminder that elegant, flavorful meals don’t require hours in the kitchen—just quality ingredients and simple techniques. The combination of tender turkey, roasted vegetables, and rich pan gravy creates a meal that feels special while remaining completely approachable. Give it a try the next time you want to elevate your dinner game without the fuss!