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

Description

This Herb Roasted Turkey Tenderloin is a flavorful and tender dish, perfect as a main course for family dinners or holidays. The turkey is crusted with an aromatic blend of rosemary, sage, garlic, and coriander, then roasted to perfection alongside a medley of vegetables. The accompanying pan gravy, made from pan drippings, white wine, and fresh rosemary, adds a luscious, savory touch. It’s an effortless, yet elegant meal that’s bound to impress.

Ingredients

Units Scale

For the Turkey

1.5 lbs turkey tenderloin
1 tbsp mustard
1/2 tsp rosemary
1/2 tsp kosher salt
1/4 tsp granulated garlic
1/4 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, 1/4” of the top removed
1 lemon, sliced in half

For the Pan Gravy

1/2 cup white wine
1 tbsp all-purpose flour
1 cup chicken broth
1 sprig fresh rosemary
Salt and pepper, to taste

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Instructions

Prep the Turkey:
Preheat the oven to 375°F. Remove the turkey tenderloins from their packaging and pat them dry using a paper towel. Place the turkey on a clean work surface and rub them all over with mustard, which will act as a binder for the seasonings.In a small bowl, combine rosemary, salt, granulated garlic, sage, and coriander. Sprinkle this spice blend liberally on all sides of the turkey tenderloins.

Prepare the roasting pan by drizzling olive oil on the bottom. Arrange the onion wedges, carrot pieces, and celery in the pan, tossing them to coat in the oil. Nestle in the lemon halves and garlic head, and sprinkle the veggies with a little salt. Place the seasoned turkey tenderloins on top of the vegetables.
Roast the Tenderloins:
Place the roasting pan in the preheated oven and roast for approximately 30 minutes, or until the internal temperature of the turkey reaches 160°F when measured with a digital meat thermometer in the thickest part of the meat.
Make the Pan Gravy:
Remove the roasting pan from the oven. Transfer the turkey and roasted vegetables to a platter and tent them with aluminum foil to rest.Place the roasting pan on the stovetop over medium heat. Pour in the white wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Whisk in the flour to create a roux. Slowly add the chicken broth while whisking to ensure a smooth sauce.

Add the fresh rosemary sprig and bring the gravy to a boil, then reduce the heat to a simmer. Cook for 3 to 5 minutes, stirring occasionally, until the gravy thickens. Season with salt and pepper to taste, and remove the rosemary sprig before serving.
Serve:
Slice the turkey tenderloin into thin, ¼-inch slices against the grain and arrange them on a platter with the roasted vegetables. Strain the gravy into a serving dish on the side and serve immediately.

Notes

For optimal flavor, let the turkey rest for 5-10 minutes before slicing; this helps retain its juices.
Don’t skip deglazing the pan — the browned bits at the bottom hold a lot of flavor for the gravy.
Ensure the turkey reaches an internal temperature of 165°F as it rests, as the temperature will rise slightly post-roasting.
If you don’t have white wine, you can substitute it with chicken broth for the gravy.

Nutrition

Serving Size: 1 Serving
Calories: 240kcal
Sugar: 2g
Sodium: 320mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 37g
Cholesterol: 90mg