I love serving turkey tenderloin for Thanksgiving when I want all the cozy flavors of a holiday roast without cooking a whole bird. This spiced turkey tenderloin comes out juicy and tender, and the quick pan gravy makes every slice feel special.
Why You’ll Love This Turkey Tenderloin
This recipe is simple enough for a weeknight but festive enough for Thanksgiving dinner. A savory blend of paprika, garlic, thyme, and sage gives the turkey a warm, aromatic crust, while a short rest keeps the meat juicy. The gravy comes together right in the roasting pan, so you can make the most of the flavorful drippings.
Turkey Tenderloin Ingredients & Substitutions
- 2 turkey tenderloins, about 1 1/2 to 2 pounds total
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth, plus more as needed
- 1 teaspoon chopped fresh parsley, optional
If you do not have dried thyme or sage, use poultry seasoning in their place. For a gluten-free gravy, substitute a gluten-free all-purpose flour blend and check that your broth is gluten-free.
Step-by-Step Instructions to Make Turkey Tenderloin
1. Prepare the turkey
Heat the oven to 400°F. Pat the turkey tenderloins dry with paper towels. In a small bowl, stir together the paprika, garlic powder, onion powder, thyme, sage, salt, and pepper. Rub the turkey with olive oil, then coat it evenly with the spice mixture.
2. Roast until tender
Place the tenderloins in a roasting pan or oven-safe skillet. Roast for about 25 to 35 minutes, turning once if needed for even browning. Cooking time depends on the thickness of the tenderloins, so check the thickest part with an instant-read thermometer. Remove the turkey when it reaches 165°F.
3. Rest the turkey
Transfer the cooked turkey to a cutting board and loosely cover it with foil. Let it rest for 8 to 10 minutes before slicing. Keep the pan drippings to add flavor to the gravy.
4. Make the gravy
Set the roasting pan over medium heat, or transfer the drippings to a saucepan. Add the butter. Once melted, whisk in the flour and cook for about 1 minute. Gradually whisk in the chicken broth, scraping up any browned bits from the pan. Simmer for 3 to 5 minutes, whisking often, until the gravy thickens. Add a splash of broth if you prefer a thinner gravy, then taste and adjust the seasoning.
5. Slice and serve
Slice the rested turkey across the grain. Spoon some gravy over the slices and serve the rest at the table. Sprinkle with fresh parsley, if using.
Tips for Success
- Pat the tenderloins dry before seasoning so the oil and spices coat the meat evenly.
- Use a thermometer rather than relying on timing alone. Turkey tenderloins vary in thickness, and 165°F is the target temperature.
- Let the meat rest before slicing. This gives the juices time to settle back into the turkey.
- Whisk the broth into the flour mixture gradually to help keep the gravy smooth.
- For deeper flavor, scrape every browned bit from the roasting pan into the gravy.
Variations of Turkey Tenderloin
For a little more warmth, add 1/4 teaspoon of ground cumin to the spice rub. If you enjoy a gentle sweetness, stir 1 teaspoon of maple syrup into the gravy just before serving. You can also use rosemary in place of sage, or add sliced onions to the roasting pan so they soften alongside the turkey.
Serving Suggestions: What to Pair with Turkey Tenderloin
For a Thanksgiving plate, serve the turkey and gravy with mashed potatoes, roasted carrots, green beans, or stuffing. A crisp salad with apples or pears balances the rich gravy nicely. Warm dinner rolls are handy for catching any extra sauce.
Storage & Reheating Instructions
Store leftover turkey and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat sliced turkey gently in a covered skillet with a spoonful of broth, or warm it in the microwave in short intervals. Reheat the gravy in a small saucepan over low heat, whisking in a little broth if it has thickened too much.
Memories Made Around the Table
I like bringing this tenderloin to the table on busy holiday evenings when everyone is ready to eat and the kitchen is full of familiar aromas. It gives us the comfort of a Thanksgiving roast, but the smaller cut makes serving and sharing easy. I always set the gravy in a little bowl nearby because someone is sure to ask for another spoonful.
FAQs
How do I know when turkey tenderloin is done?
Check the thickest part with an instant-read thermometer. The turkey is ready when it reaches 165°F.
Can I make the turkey tenderloin ahead of time?
You can season the turkey a few hours ahead and keep it covered in the refrigerator. For the juiciest texture, roast it close to serving time, then make the gravy while it rests.
Can I use turkey breast instead of tenderloin?
Yes, but turkey breast pieces may take longer to cook depending on their size and thickness. Use a thermometer and cook to 165°F.
How can I fix gravy that is too thick?
Whisk in warm chicken broth a little at a time until the gravy reaches the consistency you like.
Final Thoughts
This spiced turkey tenderloin is an easy centerpiece for Thanksgiving dinner, with a savory crust, tender slices, and a simple homemade gravy. Serve it with your favorite sides, pass the gravy around, and enjoy a relaxed holiday meal.
Spiced Turkey Tenderloin
Equipment
- 1 Roasting pan or oven-safe skillet
- 1 Instant-read thermometer
- 1 Whisk
Ingredients
Turkey
- 2 tenderloins turkey about 1 1/2 to 2 pounds total
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried sage
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth plus more as needed
- 1 teaspoon fresh parsley chopped; optional
Instructions
- Heat the oven to 400°F. Pat the turkey tenderloins dry with paper towels. In a small bowl, stir together the paprika, garlic powder, onion powder, thyme, sage, salt, and pepper. Rub the turkey with olive oil, then coat it evenly with the spice mixture.
- Place the tenderloins in a roasting pan or oven-safe skillet. Roast for about 25 to 35 minutes, turning once if needed for even browning. Check the thickest part with an instant-read thermometer and remove the turkey when it reaches 165°F.
- Transfer the cooked turkey to a cutting board and loosely cover it with foil. Let it rest for 8 to 10 minutes before slicing. Keep the pan drippings for the gravy.
- Set the roasting pan over medium heat, or transfer the drippings to a saucepan. Add the butter. Once melted, whisk in the flour and cook for about 1 minute. Gradually whisk in the chicken broth, scraping up any browned bits from the pan. Simmer for 3 to 5 minutes, whisking often, until the gravy thickens. Add a splash of broth for thinner gravy, then taste and adjust the seasoning.
- Slice the rested turkey across the grain. Spoon some gravy over the slices and serve the rest at the table. Sprinkle with fresh parsley, if using.