These turkey breast tenderloins are roasted with Dijon mustard, garlic, lemon, and fresh herbs, then served with a quick sauce made from the pan juices. The small, lean cuts cook faster than a whole turkey breast, making this a practical centerpiece for a weeknight meal or a small holiday table.
Ingredients
- 1 1/2 lb turkey breast tenderloins (680 g), usually 2 pieces
- 1 tbsp olive oil (15 ml)
- 2 tbsp unsalted butter, softened (28 g)
- 1 tbsp Dijon mustard (15 g)
- 2 garlic cloves, finely grated or minced (about 6 g)
- 1 tsp finely grated lemon zest (about 2 g)
- 1 tbsp lemon juice (15 ml)
- 1 tsp chopped fresh thyme leaves (about 1 g), or 1/2 tsp dried thyme
- 1 tsp finely chopped fresh rosemary (about 1 g), or 1/2 tsp dried rosemary
- 1/2 tsp paprika (about 1 g)
- 1 tsp kosher salt (about 5 g; use 3/4 tsp fine table salt)
- 1/2 tsp freshly ground black pepper (about 1 g)
- 1/2 cup low-sodium chicken broth (120 ml)
- 1 tsp Dijon mustard for the pan sauce (5 g)
Instructions
- Heat the oven to 400°F (204°C). Set a rack in the center. Take the tenderloins out of their packaging and pat them dry with paper towels; drying the surface helps the seasoning cling and keeps excess moisture from pooling in the baking dish. If one end is noticeably thinner than the other, tuck it underneath so it is less likely to dry out.
- In a small bowl, mash together the softened butter, 1 tablespoon Dijon, garlic, lemon zest, lemon juice, thyme, rosemary, paprika, salt, and pepper. Stir until evenly combined. If the butter is still firm, let it soften briefly at room temperature rather than melting it; a soft spreadable mixture is easier to distribute over the meat.
- Rub the tenderloins all over with the olive oil, then spread the herb butter over their tops and sides. Arrange them with a little space between them in a small roasting dish or oven-safe skillet. If the tenderloins are tied or held together with a net, check the package directions; remove any packaging that is not intended for cooking.
- Roast for about 24 minutes, checking the temperature after 18 to 20 minutes because tenderloin size and shape vary. Insert an instant-read thermometer into the thickest part of each piece, from the side if that makes it easier to reach the center. USDA FSIS sets the safe minimum internal temperature for poultry at 165°F (74°C); cook each tenderloin to that temperature rather than relying on color or the clock. If one piece reaches temperature first, take it out while the thicker piece finishes.
- Transfer the cooked tenderloins to a cutting board and let them rest, loosely covered with foil, for 8 minutes. Resting gives the juices time to settle and makes the meat easier to slice. Do not wrap the foil tightly, which can trap steam and soften the browned surface.
- While the turkey rests, pour the drippings from the roasting dish into a small saucepan. Add the chicken broth and the remaining 1 teaspoon Dijon. Bring to a gentle simmer over medium heat, scraping up any browned bits if you used an oven-safe skillet on the stovetop. Simmer for about 3 minutes, stirring once or twice, until the sauce is hot and slightly reduced. If the roasting dish is not stovetop-safe, do not set it over a burner; simply pour its drippings into the saucepan.
- Slice the tenderloins across the grain into pieces about 1/2 inch (1.25 cm) thick. Arrange them on a warm plate and spoon some of the pan sauce over the top, keeping extra sauce at the table. Taste the sauce before serving; the drippings may already be salty, so add salt only if needed.
Tips
- Use a thermometer, not appearance. Turkey can look pale even when cooked, and browned edges do not prove the center is done. Check each tenderloin at its thickest point without touching the baking dish. Because the pieces may differ in size, remove them individually as they reach 165°F (74°C).
- Adjust for salted butter. If using salted butter, reduce the kosher salt in the herb mixture to about 3/4 teaspoon. Salt brands and crystal sizes differ, so measuring by weight is the most consistent option. You can also season lightly first and add a pinch after tasting the finished sauce.
- Swap dried herbs carefully. Dried thyme and rosemary work when fresh herbs are unavailable; use about half as much because dried herbs are more concentrated. Crush them between your fingers before mixing to release their aroma. The flavor will be a little earthier and less bright than with fresh herbs.
- Keep the meat moist. Tenderloins are lean and can turn dry if left in the oven after reaching temperature. Check early, rest for the full 8 minutes, and slice across the grain just before serving. If the herb butter firms in the refrigerator, let it soften enough to spread rather than trying to coat cold meat with hard butter.
Serving Suggestions
Serve the sliced turkey with mashed potatoes, roasted baby potatoes, or buttered egg noodles to catch the lemony pan sauce. For vegetables, pair it with green beans, roasted carrots, sautéed cabbage, or a crisp green salad. A simple side of rice or couscous also works well when you want a lighter plate, and both are easy to spoon the sauce over.
For a small dinner gathering, keep the tenderloins whole until they have rested, then slice them on a board and arrange the slices slightly overlapping. Pour only a little sauce over the meat so the herbs remain visible, and pass the rest separately. If the sauce tastes especially sharp from the lemon, a small knob of butter stirred in off the heat can round it out; if it tastes rich, serve it with a lightly dressed salad or another bright vegetable.
Variations
Maple-Dijon: Stir 1 tablespoon maple syrup (15 ml) into the butter mixture and leave out the lemon zest if you prefer a sweeter glaze. The sugar can brown more quickly, so begin checking the turkey on the early side and rely on the thermometer for doneness. This variation is especially good with roasted squash or sweet potatoes.
Smoky paprika and cumin: Replace the rosemary with 1/2 teaspoon ground cumin (about 1 g) and use smoked paprika instead of regular paprika. Keep the thyme, garlic, and lemon for balance. The result has a warmer, more savory flavor; serve it with rice, black beans, or corn.
Garlic-herb without mustard: If you do not have Dijon or prefer not to use it, omit both amounts and add another teaspoon of lemon juice (5 ml) to the butter. The sauce will be less tangy and will not have the mustard’s mild sharpness, but the herbs, garlic, and lemon still season the turkey well. A small pinch of dried sage is another good addition, especially for a holiday-style meal.
Use a different citrus: Orange zest and juice can replace the lemon in equal amounts for a softer, slightly sweeter flavor. A little orange juice in the pan sauce pairs nicely with rosemary. Avoid adding a large amount of juice to the butter mixture, since extra liquid can make it harder to spread and can cause more liquid to collect in the dish.
Storage and Reheating
Refrigerate cooked turkey within 2 hours of cooking. Store sliced or whole tenderloins in a shallow airtight container, with any pan sauce in a separate small container if possible. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze the turkey and sauce in freezer-safe containers; for best texture, use within about 2 to 3 months and thaw overnight in the refrigerator.
Reheat only the amount you plan to serve. Add a spoonful of broth or pan sauce, cover loosely, and warm in a 325°F (163°C) oven until the turkey reaches 165°F (74°C) throughout. Thin slices can also be reheated gently in a covered skillet over low heat with a splash of broth, turning once. Check with a food thermometer; avoid prolonged high heat, which can dry out the lean meat. Reheat leftovers to 165°F (74°C), and do not leave reheated turkey at room temperature for more than 2 hours.
Frequently Asked Questions
Are turkey breast tenderloins the same as turkey breast?
Not exactly. Tenderloins are long, boneless muscles taken from beneath the main breast, while a whole breast is much larger and may include bone or skin. Tenderloins are convenient and cook relatively quickly, but their thin shape makes a thermometer especially useful to prevent overcooking.
Can I use frozen turkey tenderloins?
Thaw them completely in the refrigerator before cooking so they roast evenly and the herb butter can coat the surface. A small package may need about a day to thaw, while thicker or larger packages can take longer. Do not thaw poultry on the counter; if you use cold water or a microwave to thaw it, cook it promptly afterward.
Can I prepare the turkey ahead?
Yes. Mix the herb butter and coat the turkey up to a day ahead, then cover and refrigerate it. Take it out while the oven heats, but do not leave raw poultry at room temperature for an extended period. The butter may be firm when cold; that is fine, and it will soften and melt as the tenderloins roast.
Why did my turkey turn out dry?
The most common reason is cooking past 165°F (74°C), especially with a small or uneven tenderloin. Oven temperatures and tenderloin thickness vary, so start checking early and measure the thickest part of each piece. Resting before slicing and cutting across the grain also help the meat feel tender and juicy.
Can I make this without a roasting dish or skillet?
Yes. Use a rimmed baking sheet with a small oven-safe dish or a piece of foil folded into a shallow tray to catch drippings, making sure the turkey sits securely and juices cannot spill. You can still make the sauce in a saucepan with broth and Dijon, though there may be fewer browned drippings to add depth.
What if I have turkey breast cutlets instead?
Cutlets are usually thinner than tenderloins and will cook much faster, so this timing does not transfer directly. Roast or pan-cook them only until each reaches 165°F (74°C), checking early with a thermometer. The same Dijon-herb butter and pan sauce work, but cook the cutlets in a single layer and avoid stacking them.
Related
- Pork Chop Recipes: A Skillet Dinner With Apples
- Lemon Pepper Pork Chop Recipes for a Bright Skillet Dinner
- Low-Carb Pork Chops with Creamy Garlic Pan Sauce
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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