Oven roasted turkey tenderloin

Step by Step

Step 1

Remove the two turkey tenderloins from the packaging and pat them dry with a paper towel. Set aside.

Step 2

First, make the brine. Add water and kosher salt to a small saucepan, whisk, and heat over medium heat until the salt dissolves. Do not bring it to a boil. Remove from heat.

Step 3

Next, add the black peppercorns, whole cloves, rosemary, and thyme to the sauce pan and mix. Set aside and let it sit for 10 minutes or until cooled.

Step 4

Place the turkey tenderloins in a deep bowl or 9×13 casserole dish. When the brine is cool, pour the brine over the turkey tenderloins. Be sure that the brine is covering the tenderloin. Cover the casserole dish with plastic wrap and place the turkey in the fridge. Let the turkey tenderloin sit for 1 hour.*

Step 5

When ready to bake the turkey tenderloin, preheat the oven to 400ºF and lay a piece of parchment paper on the baking sheet.

Step 6

Remove the turkey from the refrigerator and discard the brine. Rinse the turkey under cold running water and pat dry with a paper towel and place the turkey tenderloin on the parchment paper.

Step 7

Sprinkle the turkey tenderloins with the dry rub. Massage the dry rub into the turkey tenderloin, being sure that the whole tenderloin is covered in dry rub.

Step 8

Drizzle the top of the turkey tenderloin with olive oil and place the baking sheet in the oven.

Step 9

Bake the turkey tenderloin for 20 minutes, flip the tenderloin, and bake for another 15-20 minutes or until the internal temperature reaches 165ºF.

Step 10

Remove from the oven and let the turkey rest for 5 minutes.

Step 11

Slice the turkey tenderloin and serve.

Tips and Warnings

We used our homemade turkey seasoning for this recipe, so if you already have it on hand, feel free to sub 2 tablespoons.
Addressing the saltiness of this recipe: make sure that your turkey tenderloin does not come pre-brined. If it does, skip that step! We also reduced the brine time from 6 hours to 1 hour to make sure that it’s less salty.

Ingredient

Water

473.18 ml 16.56 fl. ozs
Dried oregano

2.46 ml 0.09 fl. ozs
Olive oil

7.39 ml 0.26 fl. ozs
Chili powder

4.93 ml 0.17 fl. ozs
Dried thyme

4.93 ml 0.17 fl. ozs
Dried rosemary

4.93 ml 0.17 fl. ozs
Garlic powder

2.46 ml 0.09 fl. ozs
Sprigs fresh thyme

2 2
Black peppercorns

2 teaspoons 9.86 ml
Brown sugar

14.79 ml 0.52 fl. ozs
Ground black pepper

0.62 ml 0.02 fl. ozs
Kosher salt

59.15 ml 2.07 fl. ozs
Smoked paprika

2.46 ml 0.09 fl. ozs
Sprigs fresh rosemary

2 2
Turkey tenderloin

2 lbs 0.91 kg
Whole cloves

9.86 ml 0.35 fl. ozs

Amount Per Serving
	Calories	222 kcal
	Carbohydrates	6 g
	Protein	43 g
	Fat	6 g
	Fiber	1 g
	Sugar	4 g

View nutrition facts

Oven roasted turkey tenderloin

Summary