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This roasted turkey breast tenderloin is so easy to prepare and made super flavorful thanks to the brown sugar, apple cider vinegar, and herb marinade!
This unsuspecting turkey tenderloin may very well be the best turkey I’ve ever had! It’s delicious enough to be the centerpiece for a smaller Thanksgiving but easy enough for a weeknight if you’re looking for a change from your typical protein. The quick marinade infuses it with tons of flavor and locks in the moisture, making for totally crave-able turkey.
If you’ve never cooked turkey tenderloin before, have no fear! It’s very similar to making pork tenderloin and is done in just a few simple steps.
Ingredients for Turkey Tenderloin Recipe
You’ll just need a few pantry and fridge staples to make this ultra-flavorful marinade!
- Turkey Breast Tenderloins – to start, you’ll need to grab 2 turkey breast tenderloins that are about 1 pound each.
- Apple Cider Vinegar – to really help to break down and tenderize the meat, you’ll also need 2 tablespoons of apple cider vinegar.
- Brown Sugar – 1 1/2 tablespoons of brown sugar,…
- Dijon Mustard – …1 tablespoon of dijon mustard,…
- Garlic Cloves – …3 minced garlic cloves,…
- Fresh Thyme – …a ½ tablespoon of fresh chopped thyme,…
- Fresh Rosemary – …a ½ tablespoon of fresh chopped rosemary,…
- Sea Salt + Ground Pepper – …1 teaspoon of sea salt, a ¼ teaspoon of black pepper, and…
- Extra-Virgin Olive Oil – …2 tablespoons of extra-virgin olive oil combine to create a really flavorful marinade. You’ll also need a tablespoon of EVOO for searing the herby tenderloins.
How to Keep Turkey Tenderloin Moist
When cooking turkey tenderloins, there are two things that we always do to ensure the moistest, juiciest meat possible. First, we let our tenderloins sit in a marinade for at least 30 minutes (longer if we have time). This guarantees a really great flavor, and it goes a long way in helping the meat to stay moist and tender. We also like to sear the tenderloins in a skillet before sticking them into the oven to bake. Searing the meat not only caramelizes the marinade, but also locks in a ton of moisture!
How to Cook Turkey Breast Tenderloin
Though this easy turkey tenderloin recipe requires a little bit of searing before the oven does the work, it’s still totally doable! Here’s how you’ll throw this one together:
- Whisk Together the Marinade – in a large bowl, whisk together the vinegar, brown sugar, mustard, garlic, seasonings, and 2 tablespoons of the olive oil until evenly combined.
- Coat the Turkey Tenderloins – place turkey tenderloins in the bowl with the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (or up to overnight) to let the flavors infuse.
- Preheat the Oven – when you’re ready to cook the tenderloins, preheat the oven to 400°F.
- Sear the Tenderloins – heat the remaining tablespoon of oil in a cast-iron skillet (or another oven-safe skillet) over medium-high heat. Once hot, place the tenderloins in the pan and sear for 2-3 minutes per side (you may need to work in two batches to prevent overcrowding).
- Bake – transfer the pan to the oven and cook for 30-40 minutes, or until a thermometer inserted into the thickest part of the tenderloin registers 165°F.
- Let Rest, Slice, and Serve – remove the turkey from the oven and let rest for 10 minutes, then slice, serve, and enjoy!
More Turkey Tenderloin Flavors
Though this perfectly herby turkey tenderloin recipe is our FAVORITE, these other marinades from our pork tenderloin marinade recipe would also be delicious and make for an easy recipe any night of the year!
- Balsamic Rosemary – this marinade is equal parts sweet and tangy and is loaded with fresh rosemary flavor.
- Maple Dijon – this marinade is pretty much a universal crowd-pleaser.
- Sesame Ginger – this marinade is super delicious and gives you a really great reason to cook up turkey tenderloins year-round!
Just for You
Thanksgiving Ideas
Want more turkey dishes and Thanksgiving sides?
Turkey Tenderloin Recipes Frequently Asked Questions
Glad you asked! Turkey breast tenderloins are super tender, lean cuts of turkey breast, and typically range in size from a half-pound to 1 full pound per tenderloin. Because they’re super lean, you’ll need to be careful to not overcook your turkey tenderloin as this can result in a really dry end product. They also don’t have a ton of flavor on their own, so you’ll want to use plenty of seasoning.
Not quite! The turkey tenderloin is a portion of the turkey breast and it is boneless and skinless. A turkey breast, on the other hand, is usually bone-in, skin-on. We have a great roasted turkey breast recipe if you’re looking for one!
We think marinating turkey tenderloin is a fantastic idea. As mentioned before, because this cut is super lean, it dries out REALLY easily and is lower on flavor. Luckily, a flavorful marinade can prevent that and give you really delicious, well-seasoned meat!
According to the FDA, turkey, and all poultry, should be cooked to an internal temperature of 165 F.
Using a meat thermometer is the absolute best way to guarantee a safely-cooked but also still moist and juicy turkey tenderloin! You’ll know the tenderloins are ready to come out of the oven when the internal temperature at the thickest part of the turkey reads 165°F. If you don’t have one on hand, you’ll know that the turkey is done when you cut into it and the juices run clear.
Video
We hope you enjoy this Garlic Herb Turkey Breast Tenderloin recipe on special occasions and on ordinary evenings alike!
Ingredients
- 2 turkey breast tenderloins about 1 pound each
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons brown sugar
- 1 tablespoon dijon mustard
- 3 garlic cloves minced
- 1/2 tablespoon fresh chopped thyme
- 1/2 tablespoon fresh chopped rosemary
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 3 tablespoons extra-virgin olive oil
Instructions
- In a large bowl, whisk together the vinegar, brown sugar, mustard, garlic, thyme, rosemary, salt, pepper, and 2 tablespoons of the olive oil until evenly combined. 2. Place the turkey in the bowl with the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, up to overnight, to let the flavors infuse.
- Preheat the oven to 400 F.
- Heat the remaining tablespoon of oil in a cast iron or other oven-safe skillet over medium-high heat.
- Once hot, place the tenderloins in the pan, working in two batches if needed to prevent over-crowding. Sear for 3-4 minutes per side, until browned.
- Transfer the pan to the oven and cook for 30-40 minutes, or until a thermometer inserted into the thickest part of the tenderloin registers 165 F.
- Remove the turkey from the oven and let rest for 10 minutes, then slice and serve.
Nutrition Information
Recipe Notes
- For Whole30 and low-carb: Omit the brown sugar
- For Paleo: Use coconut sugar or honey in place of the brown sugar
- For Low-FODMAP: Omit the garlic. You can use 1 tablespoon of garlic-infused olive oil in its place.
Barbara says
Served this to guests last night — it was SO DELICIOUS! I am not a fan of turkey, it always seems dry and tasteless. But this! This was tender, moist and tasty! Bonus — it was so easy to prepare!!! Everyone at my dinner table raved about it! I will most definitely make this again and again!
Brandi Schilhab says
That makes us so happy, Barbara! Thank you so much for sharing this with us!!
Martha says
I cooked to 95 degrees and it’s over cooked. Really disappointed. Big waste of time on a Sunday nite.
Carrie says
Curious what your thoughts are about doing this in the sous vide? Would you still sear before-hand?
Brandi Schilhab says
We haven’t tried it, Carrie! I think that typically with this method, you sous vide first and then sear afterward – again, we haven’t tried it, so we can’t say for sure how it’ll turn out!
Reene says
The marinade was so flavorful that no gravy was needed. And the turkey was very moist. I used a cast iron pan so next time I will either cook it at 350 deg or at 400 deg for 20 mins.
Brandi Schilhab says
So glad you enjoyed it, Reene!
Chriss & Marleny says
Happy Thanksgiving To You & Yours Cassy Joy!
We have never written a review for a recipe…..but had to on this one! OMG,this was the BEST turkey we have EVER had,period! Tender,juicy,savory!!! We basically followed your recipe your to a ‘T’…..except we did actually use about 2/3rds of the salt quantity and marinated it for about 1.5hrs prior to searing and then baking.
Thank You SO MUCHO!!! Can’t wait to try more of your delish/healthy looking recipes!!
Sincerely,
Chriss & Marleny
Brandi Schilhab says
Awesome!! We’re so glad you loved this recipe so much!! Thank you for sharing this with us!
Its Only Monday says
Homerun for Thanksgiving dinner and any other night of the week! I made this for our Thanksgiving meal instead of an entire turkey. I doubled the marinade recipe since I was making 2 packages (2 lbs each) of turkey tenderloin. I marinated all of the turkey overnight in the fridge. When I was ready to cook, I seared one pkg in the cast iron skillet then transferred to Instant Pot. I seared the 2nd pkg in the cast iron skillet, then put the skillet in the oven to finish per the directions in the recipe. Both turned out beautifully, but we agreed we liked the flavor of the oven-finished one slightly more than the Instant Pot. Definitely a keeper recipe!
Brandi Schilhab says
Amazing! We’re so glad it was a homerun!! Thank you so much for sharing this with us.
E.L. says
I loved the way this came out – lots of flavor and very juicy. My only problem is that it made such a mess on my stove and in my pan when searing it. Any suggestions on how to cut down on the mess?
Brandi Schilhab says
We’re so glad! Searing can make quite the mess, but it is *so* worth it! You may look into purchasing a splatter screen (like this one) to cut down on the mess!
Steven R Smasal says
Searing not necessary. Don’t do it. I have been eating turkey tenderloins unseared for a long time. This is the 1st time I heard of searing turkey tenderloin.
Ramona says
Is the turkey to be covered while in the oven?
Brandi Schilhab says
No, it is uncovered in the oven, Ramona! Enjoy!
Laura says
So excited to try this! Do you have to leave in the searing pan? Or can you place in baking dish after to bake? Thanks!
Brandi Schilhab says
You can place it in a dish if needed!
Doris in AZ says
I had never made a turkey tenderloin before (and prefer dark meat), so I looked on the Jennie-o website for a recipe and found yours. I marinated the tenderloins (I used dried herbs) for about 3 hours, then browned in a regular non-stick skillet and baked in my convection toaster oven on a foil-lined tray for about 25 minutes, then let it rest. It was indeed the juiciest, tastiest white turkey meat I think I’ve ever tasted! It smelled fantastic too.
Brandi Schilhab says
Score!! Thank you so much for sharing this with us, Doris!
Kier says
Would you use the rest of the marinade when finishing it up in the oven or just discard it?
Brandi Schilhab says
Totally up to you, Kier!
Michelle R says
Made it tonight and it’s very juicy and tasty. Will save this for thanksgiving later on this year. So good. Thank you for this recipe.
Brandi Schilhab says
So glad you enjoyed it, Michelle! Thank you so much for letting us know!
Jake says
DEE-licious!! I cooked it in my Ninja non-stick pan (because I can’t be trusted to properly care for cast iron), and before putting it in the oven, I poured the leftover marinade over the top of the turkey… MUAH!! Delish!
Brandi Schilhab says
So glad you loved it, Jake! Thank you for letting us know!!
Ahava says
Wonderful, easy recipe!! We are making it for the third time tonight! I used dry herbs same measurement (was out of fresh) and it came out amazing! My boyfriend loves it and can’t wait to have it again. Leftovers are perfect for sandwiches. Thank you for this awesome recipe, it is a keeper!
Brandi Schilhab says
So glad to hear that you both enjoyed this recipe, Ahava! Thank you so much for sharing this with us!
Lindsay says
Wow! I have tried about 5 different turkey tenderloin recipes, they all came out pretty dry. I just stumbled upon this recipe and decided to give it a go. My tenderloins were so moist! I’m so happy to have finally found a reliable and delicious turkey tenderloin recipe!
Brandi Schilhab says
So glad to hear that, Lindsay!! Thanks so much for sharing this with us!
Sandi Clark says
Thanks so much for this recipe and method of cooking a turkey tenderloin. Twice we’ve used Jenny O turkey tenderloin from Walmart delivery service (Yay!). When I make this, I marinate the tenderloins for a few hours. After browning in my cast iron skillet, I put some of the extra marinade on the chicken for more moisture before it goes into the oven. Cooking 30 minutes the tenderloins are over 165 degrees (175), so next time I’m going to test the meat temp. at a little less time. It’s still moist and tender but perhaps could be even better! Thank you so much for sharing this recipe! It’s so fast, easy, and yummy, it will definitely be my go to method for cooking turkey!
Brandi Schilhab says
Awesome! Thank you so much for sharing this with us, Sandi!
Murielle Curcio says
I am serving this to people who eat keto (low carb). Can I swap out the sugar for a different ingredient that would balance out the vinegar?
Brandi Schilhab says
I’d just omit it altogether and not worry about swapping it, Murielle. It’ll still be really delicious. Enjoy!
Olivia says
What a delicious surprise – apple cider and mustard, very adult flavors, I expected my kids to frown, but both (boy 10, girl 6) loved this dish! We will do this again, thank you!
Brandi Schilhab says
That’s awesome, Olivia! We’re so glad to hear that!
Jennifer Fojas says
Recipie looks great and actually trying it now. I omitted the mustard because I really don’t like it and I didn’t even have it in the house.
I hope it still comes out good!
Brandi Schilhab says
I think it’ll still be delicious, Jennifer!
Diane Lindall says
Made this last week.. I’m also not a mustard fan, but you cannot taste it in this recipe. I would go to the store to get a small bottle just to have for this. I plan on getting a pork tenderoin roast to try it. Bet it’s also to die for. It really was THAT good . Hope your family enjoys it as much as we did!
Brandi Schilhab says
Wahoo! So glad to hear that, Diane! Thank you so much for sharing this with us.
Christine Blankenship says
This recipe is outstanding!! I’ve made it twice and it’s perfect! My go to from now on.
Brandi Schilhab says
Awesome! We’re so glad you love it, Christine. Thanks so much for sharing this with us!
Lourdes says
Can the turkey tenderloin recipe work for pork tenderloin
Brandi Schilhab says
Sure! Just make sure the internal temperature of the pork is 145°F before pulling it out of the oven!
RICHARD PEIFER says
Can I grill the turkey breast ?
Brandi Schilhab says
Sure! That would be delicious!
Lisa says
Thank you for this recipe. Tonight was my first attempt at turkey tenderloin and I found your recipe online when I was trying to figure out how to prepare. It came out perfect! Will definitely make again!
Brandi Schilhab says
That’s so great to hear, Lisa! Thanks so much for sharing this with us!
Wen L says
Seriously, we were amazed… moist, tender, tasty! Probably the best ever! Marinade works like magic! Wonderful to have a new easy option for dinner!
Brandi Schilhab says
Wahoo! So glad y’all loved it, Wen! Thanks so much for sharing this with us!
Teresa says
I made this for dinner tonight with the following additions: to the marinade-1 tablespoon dill mix, 2 stalks chopped celery. After braising, I added carrot sticks to the remaining marinade and poured them next to the turkey, then arranged sweet potato medallions around the pan. Everyone loved it!
Brandi Schilhab says
Wahoo! That’s great to hear, Teresa! Thank you for sharing this with us!
Jelly B. says
If you substitute a pork tenderloin, would the cooking time differ? I know the whole point of this recipe is that it uses turkey tenderloins, but my store did not have it. Thank you!
Brandi Schilhab says
Hi! It will differ a little bit — find instructions for cooking pork tenderloin in the oven (with times, temperatures, etc). HERE.
Debbie says
Absolutely delicious! Great recipe…will be using regularly! Thank you for sharing!
Brandi Schilhab says
I’m so glad you loved this one, Debbie! Thank you for sharing this with us!
Lisa says
Absolutely delicious! The turkey was so moist it practically melted in my mouth and the flavoring was soooo good. I’ll def be using this recipe again and again.
Brandi Schilhab says
I’m so glad, Lisa!!
Wendy A says
I love turkey and this is by far the absolutely best recipe for a moist and delicious turkey tenderloin! My boyfriend hates white meat poultry but ate a plateful and went back for seconds! Thank you! I followed recipe as written with the exception of marinating for 2 hrs prior to cooking (only because I forgot and got busy).
Brandi Schilhab says
Wahoo! So glad that you both loved it, Wendy! Thank you for sharing this with us!
Heather says
I did a 2 day buttermilk and salt brine, than did a 2 hour marinade (minus the apple cider vinegar) and it was the best turkey ive had in a long long time. Will make delicious sandwiches this week at work.
Brandi Schilhab says
Yum! I bet it was delicious, Heather!! Thank you for sharing this with us!
Bobbie says
I was looking for a tenderloin marinade as I use to buy the marinaded pork tenderloins and wrap them in puff pastry for a fast and fancy meal but you can’t buy those anymore, so got a turkey tenderloin With so many wonderful reviews I am going to use your marinade then wrap in puff pastry like i have done with the store bought marinaded ones, hope it works
Brandi Schilhab says
Let us know how it goes, Bobbie!!
Mary says
Moist and delicious!
Brandi Schilhab says
Wahoo! So glad to hear that, Mary!
Ann Chapman says
I love this recipe I didn’t soak it for 30 minutes because I was hungry but it came out juicy and yummy and my husband gave me a fives up
Brandi Schilhab says
Wahoo! So glad to hear that, Ann! Thank you so much for sharing that with us.
Lisetta says
First time cooking turkey tenderloin. Good flavor and it was good but over cooked. Next time I’ll bake at 350 and start checking at 20 minutes. And remove at 160 and let rest, tented. Will cook again.
Brandi Schilhab says
So glad you enjoyed it, Lisetta! Great notes for next time!
Kathy says
Delicious used a bottle of salad dressing called roasted garlic to marinate in
Brandi Schilhab says
That’s great, Kathy! I’m so glad you enjoyed it!
Russ Purdy says
Great on the grill
Brandi Schilhab says
That’s so great to know, Russ! Thanks for sharing this with us!
JJ says
This is an absolutely amazing recipe. So flavorful and the loin was so succulent. I finished it off with the cranberry orange glaze. Thanks sooo much!!!
Kris says
I started marinating this and it was supposed to be only about 12 hours but ended up being 48 because I got sick. So I stuck everything in the freezer but then thawed it a couple days later and followed through with cooking and it was amazing! Tender flavourful and juicy. Even my 16-year-old loved it. A 100% HIT!
Tammy Long says
This was amazing! Followed the directions and cooked it for 30 minutes. It was perfectly done, juicy, not dry and the marinade was lovely, sweet and savory. It was so easy and the marinade was all things I had in the cupboard. This will definitely be added to our favorites list.
Brandi Schilhab says
Wahoo! Thank you so much for sharing this with us, Tammy!
Dee Spillane says
Can you sear the turkey tenderloin and then sous vide instead of putting them in the oven?
Brandi Schilhab says
We haven’t tried it, but I don’t see why not. You could also sous vide and then sear at the end (I think that’s the most typical cook/sear order for the sous vide!).
Bernadette Callan says
Delicious marinade! I marinated for 8 hrs. So worth it. Turkey melted like butter in our mouths! I will be making this recipe ×3 for Thanksgiving. Can’t wait for everyone to try it!
Brandi Schilhab says
Wahoo! So glad to hear that, Bernadette! Thank you so much for sharing this with us!
Suzanne Siegel says
How would you adjust this for a Turkey Breast instead of tenderloins? Have you ever done this?
Brandi Schilhab says
I haven’t, but my best recommendation would be to use an in-oven thermometer so that you can pull your turkey from the oven when it’s done (to avoid overcooking and drying it out).
Michelle says
So moist and delicious. I made this for Friendsgiving and it was everyone’s favorite dish. I used Oregano instead of thyme and rosemary and I put it in a pan with the juices and used more oregano on top. I didn’t sear it I just put in the oven covered for 30 minutes then I flipped it and added a little more oregano and uncovered it for 20 more minutes in the oven. I let it rest and then sliced it. So incredible and really easy to make.
Brandi Schilhab says
That’s so great to hear, Michelle. Thank you so much for sharing this with us!
MK says
Amazing recipe! My parents said this is the best turkey they’ve ever had. The recipe is super simple and comes together in no time. It’s flavorful, moist, and so easy to make. Definitely a keeper!
Brandi Schilhab says
That’s so amazing, MK! Thank you so much for sharing this with us!
Betty D Hall says
Fixed a couple of these for Thanksgiving and all agreed it was the best I had made. No waste and esay.
Brandi Schilhab says
That’s amazing, Betty! Thank you so much for sharing this with us!
Karen DelGrosso says
Hi marinade tasted so good after I made it, I had 1.25 #s turkey tenderloin & marinated 9 hrs. followed recipe to the tee, was very tender but OMG so sweet, I don’t understand what went wrong, any ideas?
Brandi Schilhab says
Hmm, I’m not sure, Karen! I haven’t heard of/experienced it being overly sweet!
Nancy Clarke says
This recipe solved BOTH of my problems with extra-lean turkey tenderloins – how to give them flavor AND how to keep them from drying out to the consistency of shoe leather! Even my turkey-hating husband made unsolicited positive comments on both the flavor and moistness. THANK YOU to the author(s) of this blog/creator(s) of this recipe!
Brandi Schilhab says
Wahoo! That’s amazing, Nancy! Thank you so much for sharing this with us!
Letty says
Best Turkey I’ve ever had. Even the Turkey haters loved it!
Brandi Schilhab says
Wahoo! Love that, Letty!! Thank you so much for taking the time to share this with us.
Caroline says
This is a flavourful marinade – a hit at our house!
Melissa Guevara says
So glad to hear that, Caroline! Thank you for taking the time to share this with us! ~Melissa
Sharon says
Absolutely amazing!
I had light brown sugar
Regular mustard
And the recipes still came out amazing and delicious!!
Love how the recipe is simple to follow. So grateful I found it online in a pinch.
Melissa Guevara says
I’m so glad you found it as well, Sharon! Thank you for sharing with us! ~Melissa
Bev Williams says
this was so flavorful and tender, a keeper!!!!!!
Melissa Guevara says
Love to hear that, Bev! Thank you for sharing this with us! ~Melissa
Kim says
Delicious and so easy:
Melissa Guevara says
Thank you for taking the time to share with us! ~Melissa
Maria says
Love the recipe! Just made it tonight and so juicy!!
Melissa Guevara says
I’m so glad you enjoyed, Maria! Thank you for taking the time to share this with us! ~Melissa
Stephen Chetsas says
Absolutely delicious! Made it exactly as described in the recipe and would not change a thing. Served it with mashed potatoes, green beans and crusty bread. Thanks for this wonderful recipe!
Tim Hinchliff says
Delicious. Seared over charcoal, then cook indirectly on the other side. Done in about 20 minutes. We gobbled ’em up like we hadn’t eaten in a week!
Melissa Guevara says
Sounds delicious! Glad everyone enjoyed. Thank you for taking the time to share with us! -Melissa
Jeanette says
If you’re thinking of making this turkey, make it! It’s delicious! We marinated the turkey tenderloins over night, they came out so tender and juicy…its the best turkey I’ve ever had! Thank you for sharing!
Melissa Guevara says
We are so glad to hear that you enjoyed! Thank you so much for taking the time to share your feedback with us! -Melissa
Brenda says
Made the recipe last night and it was delicious and I’m not usually a big fan of turkey. I will use it again if I’m ever cooking a Thanksgiving or Easter dinner for two again.
Melissa Guevara says
We are so glad to hear that, Brenda! Thank you for taking the time to share with us. -Melissa
Tonya Pauley says
This was excellent. I didn’t have any thyme or rosemary so I used a little basil, sage, onion powder and just a dash of Slap Ya Mama Cajun seasoning so it wouldn’t be bland. I also let the tenderloins marinade overnight and didn’t sear them before baking because I was low on time. They still turned out as juicy as can be!
Tonya Pauley says
I forgot to mention that I also used Truvia brown sugar blend to reduce the carbs.
Melissa Guevara says
Thank you for sharing all your great sub recommendations! -Melissa
Melissa Guevara says
We are so glad to hear you enjoyed the recipe! Thank you for taking the time to share with us. -Melissa
India B says
I have tried this recipe a few times each a home run for me. My Fiancé is not a Turkey fan, but somehow request this recipe. I follow the directions and spices with one add in because I like a good spice (cayenne pepper). It’s truly amazing.
Thank you
Melissa Guevara says
We are so glad to hear that! Thank you so much for taking the time to share with us.
Brenda Preston says
I am not a fan of turkey, but you won me over with this recipe. It is SO good!!
Melissa Guevara says
We are so glad to hear that, Brenda! Thank you for taking the time to share with us. -Team F&F
David says
If you simply stroll down to the first recipe it calls for a 300-degree oven. They turned out juicy and delicious.
The second time I made this I used the jump to recipe button. (The second recipe) It is the same recipe the only difference is it uses a 400 degree oven. Don’t do it!!!! You’ll just ruin good meat.
Melissa Guevara says
Thank you for bringing this discrepancy to our attention, David! We are going to test this recipe again to make sure we’re bringing the juiciest, tastiest turkey breast tenderloin to you and our readers. -Team F&F
Arlene says
Does the marinade just get discarded? I’m ready to cook turkey tenderloins, but unsure about marinade. Does it get scraped off and used, or just discarded?
Melissa Guevara says
Hi Arlene! Yes, the marinade gets discarded after it is used. -Team FF
Ken Jones says
Made this tonight it was out of this world. I had no tarragon so I used half tsp of Chief Paul Prudhomme’s meat magic. Thanks for the recipe.
Melissa Guevara says
So glad you enjoyed, Ken! Thank you or taking the time to share your feedback with us. -Team FF
julie yarbrough says
Website says preheat to 300, then if you jump to recipe it says cook at 400. You need to correct. When I’ve cook Turkey tenderloins my other recipes were at 375, but they were baking only, not seared prior…..
Melissa Guevara says
Hi Julie, thank you for bringing that to our attention! We have updated the website to reflect the correct oven temperature. -Team FF
Ruth W. Thomas says
This recipe is truly amazing. I tried it and it turned out very nice.
Sam says
My husband is a big turkey fan. His eyes went big when he started doing this and he said it was some of the best turkey has ever had! I followed your directions and increased the herbs (for a roasting herb kit) because I didn’t want them to go to waste. I didn’t even marinate for the full 30 minutes, but WOW. This turkey was packed full of punch! Mouth watering. Thank you! This will become a stable recipe.
Melissa Guevara says
We are so glad to hear that, Sam! Thank you so much for taking the time to share with us. -Team FF
Sarah says
Can this be done in the slow cooker? Trying to make thanksgiving day EASY
Melissa Guevara says
Hi Sarah! We haven’t tested this recipe specifically in the slow cooker, but we wouldn’t see why you couldn’t cook it that way. We would recommend using an in-oven meat thermometer to monitor the temp. Please let us know if you try it out! -Team FF