- Preheat oven to 400 degrees F. Coat a large baking dish with olive oil. …
- Cover dish with foil and roast 30-40 minutes until turkey reaches 160 degrees F in thickest part. Then turn on high broiler for 4-5 minutes until browned to your liking.
2 pounds of baby or new red potatoes, quartered (or, if larger, cut into 2-inch pieces).
Yes, you can. Here’s how to do it: Preheat the oven to 325°F (165°C). Season the turkey as written in the recipe. Lightly grease a baking dish and place the tenderloin inside. Bake the turkey for 50 to 60 minutes, or until it reaches an internal temperature of 165 F (74 C). After taking it out of the oven, top it with 2 tablespoons of butter. For at least 15 minutes, cover and allow the turkey to rest. Slice and enjoy.
Pro tip: To ensure the turkey is fully cooked, check the temperature of the oven. Insert the thermometer into the thickest part of the tenderloin. The turkey is finished when its internal temperature reaches 165 degrees Fahrenheit. Our Kitchen Essentials Store Page has the oven thermometer I use and adore.
You can eat turkey tenderloin all year long, making it a fantastic choice for a small Thanksgiving meal.
You could speak with the butcher about obtaining some if the store where you shop doesn’t carry them.
One small tenderloin, which is perfect for serving two people, is used in our simple turkey tenderloin recipe. If you are cooking for one, you will appreciate the possibility of having some juicy turkey leftovers to eat the following day.
How to Cook Turkey Tenderloin in the Oven
Here are detailed, step-by-step instructions for baking turkey tenderloin. Scroll down to the recipe card for the complete, written recipe and ingredients.
The two turkey tenderloins should be taken out of the packaging and dried with a paper towel.
Now it’s time to make the brine. Using a whisk, heat kosher salt and water in a small saucepan over medium heat until the salt dissolves. Do not bring it to a boil. Remove from heat.
Then, combine the saucepan with the black peppercorns, whole cloves, rosemary, and thyme. Place it aside and give it 10 minutes to cool completely.
Put the turkey tenderloins in a large bowl or a 9-by-13-inch baking dish.
Pour the brine over the turkey tenderloins once it has cooled. Be sure that the brine is covering the tenderloins.
Place the turkey in the refrigerator and cover the casserole dish with plastic wrap. Ideally, leave the turkey tenderloin to rest for at least six hours.
Pre-heat the oven to 400 degrees Fahrenheit when you’re ready to bake the turkey tenderloin, and place a piece of parchment paper on the baking sheet.
Remove the turkey from the refrigerator and discard the brine.
Place the turkey tenderloin on the parchment paper after thoroughly cleaning it with cold running water and drying it with a paper towel.
Sprinkle the turkey tenderloins with the dry rub. Make sure to thoroughly coat the turkey tenderloin with the dry rub as you massage it in.
Place the baking sheet in the oven after brushing the turkey tenderloins with olive oil.
The turkey tenderloins should be baked for 20 minutes, turned over, and then baked for an additional 15 to 20 minutes, or until the internal temperature reaches 165°F.
The turkey should be taken out of the oven and rested for five minutes.
Slice the turkey tenderloin and serve with your favorite sides.
We swear by using a meat thermometer when cooking any cut of meat. The Thermapen is our go-to meat thermometer that works every time.
The best oven temperature to cook your baked turkey tenderloin recipe at is 400ºF. The goal is to get the internal temperature of your pork to reach at least 165ºF (re: Food Safety).
The internal temperature of a turkey tenderloin must be 165°F for it to be safe to eat, which takes about 50–55 minutes at 350°F.
The internal temperature of a turkey tenderloin must be 165°F for it to be safe to eat, which takes about 35–40 minutes at 400°F.
While some recipes instruct you to cover your turkey tenderloin while baking, our recipe does not. You can cover your turkey tenderloin with tin foil if the top starts to brown too much before it reaches an internal temperature of 165°F.
Because turkey tenderloin is a very lean meat, it can dry out very quickly. In other words, if you cook it for too long, you run the risk of overcooking your meat, which will give it a stringy, dry texture. And no one wants that!.
Just give your turkey tenderloin some time to rest so that the juices can soak back into the meat.
Let your baked turkey tenderloin cool completely. Then, transfer it into a large, glass container, and seal.
Store in the refrigerator for up to 3-5 days.
Put a serving of turkey tenderloin on a plate that can go in the microwave. Microwave on high for 60-90 seconds.
Oven: Preheat oven to 350ºF. Then, spray a baking dish with cooking spray. Add cooked turkey tenderloin. Bake for about 20 minutes, covered, or until the center is warm.
Ingredients Needed to Make the Best Turkey Tenderloin
FAQ
What temperature should turkey tenderloin be cooked to?
Insert the thermometer into the thickest part of the tenderloin. The turkey is finished when its internal temperature reaches 165 degrees Fahrenheit. Our Kitchen Essentials Store Page has the oven thermometer I use and adore.
How do you cook Butterball turkey breast natural tenderloins?
Preparation Instructions Oven: Preheat oven to 325°F. Place in pan and bake for 50 to 60 minutes, or until a meat thermometer reads 165°F in the thickest part of the tenderloin.
What is the difference between turkey breast and tenderloin?
The boneless, skinless turkey tenderloin is a cut from the turkey breast. On the other hand, a turkey breast is typically served bone-in and skin-on. If you’re looking for a great recipe for roasted turkey breast, look no further!
Do you cook a boneless turkey breast at 325 or 350?
Boneless turkey breast half weighing 114 to 112 pounds should be roasted for 35–40 minutes at 325°F. Roast a bone-in, two to two and a half-pound turkey breast half at 325°F for 60 to 70 minutes. Roast a boneless turkey breast weighing two to three pounds at 325°F for 40 to 60 minutes. Roast a whole, 4- to 6-pound turkey breast at 325°F for 11/2 to 2 1/4 hours.
