How to Cook a Turkey Tenderloin Perfectly Every Time

Turkey tenderloin is one of the most delicious, tender cuts of turkey you can buy Also known as turkey cutlets or turkey scaloppine, these thin slices of turkey breast cook up quickly while staying incredibly moist and juicy

I love cooking turkey tenderloin because it’s super quick and easy, naturally tender with a delicate flavor, lower in fat than other turkey cuts, and endlessly versatile for meals and recipes.

After testing every turkey tenderloin cooking method under the sun, I’m sharing my foolproof technique for how to cook turkey tenderloins perfectly every time. Whether you’re cooking for a small Thanksgiving feast an easy weeknight dinner or meal prepping turkey for lunches, this turkey breast tenderloin cooking guide has got you covered.

Picking the Best Turkey Tenderloins

You can find turkey tenderloin sold a few different ways at the grocery store:

• Raw turkey cutlets (thin sliced turkey breast)
• Turkey tenderloin roasts (whole turkey tenderloins)
• Pre-cooked turkey cutlets (fully cooked)

For this turkey tenderloin cooking guide, I recommend buying raw turkey tenderloin either as individual slices or a whole tenderloin roast. Raw turkey ensures you get the freshest, best tasting meat.

While some turkey breast brands are seasonal around the holidays, Jennie-O and Butterball turkey tenderloins are usually available year-round. Go for the freshest ones you can find without any funky odors or discoloration.

How to Prepare Raw Turkey Tenderloin

Before cooking your raw turkey tenderloins, you’ll need to do a little prep work:

• Trim off excess fat and silver skin: Use a sharp knife to remove any thick sections of fat or the thin, silvery membrane.

• Cut a tenderloin roast into cutlets: If you bought a whole tenderloin, simply slice it crosswise into 1/2-inch thick pieces.

• Pound to an even thickness: Place slices between plastic wrap or wax paper and gently pound with a meat mallet or rolling pin until about 1/4-inch thick.

• Pat dry: Dry the turkey thoroughly with paper towels.

• Season generously: I like using a simple blend of dried herbs, garlic powder, salt, and pepper.

Now the turkey is ready to cook using your method of choice.

How to Pan Sear Turkey Cutlets

Pan searing is my favorite way to cook quick, delicious turkey tenderloin. Browning the cutlets in a hot skillet gives you a crispy exterior while locking in all the juices. Here’s how to pan sear turkey cutlets to perfection:

• Use a heavy skillet: Cast iron or stainless steel work best. Nonstick is not recommended as it won’t brown as nicely.

• Get the skillet very hot over medium-high to high heat. The pan should be lightly smoking.

• Use a high smoke point oil like avocado, grapeseed or light olive oil. Clarified butter also works great.

• Add turkey slices in a single, uncrowded layer and cook untouched for 2-3 minutes per side until deeply golden.

• Work in batches if needed to avoid crowding the pan and steaming the meat.

• Let rest for 5 minutes before serving.

Pan seared turkey tenderloin is phenomenal in recipes like turkey saltimbocca, turkey piccata, and skillet turkey dinner with vegetables.

How to Bake Turkey Tenderloin

Baking is another excellent way to cook juicy, tender turkey cutlets with minimal effort. Here’s how to do it:

• Preheat oven to 400°F. Line a baking sheet with parchment.

• Arrange turkey slices on the baking sheet in a single layer without overcrowding.

• Brush lightly with oil and season generously with desired spices and herbs.

• Bake for 10-12 minutes until cooked through and lightly browned on top.

• Broil 2-3 minutes at the end for extra browning, if desired.

• Let rest 5 minutes before serving.

Baked turkey tenderloin is amazing in recipes like turkey Parmesan, topped with chimichurri sauce, roasted veggies, or added to pasta dishes.

How to Grill Turkey Tenderloin

Grilling is a quick, flavorful way to cook turkey tenderloin when the weather is nice. Follow these tips for grilling turkey cutlets:

• Use a grill basket to prevent thin slices from sticking or falling through grill grates.

• Brush with oil and season turkey slices before grilling.

• Grill over direct medium-high heat for 2-4 minutes per side.

• Let rest 5 minutes before serving.

Grilled turkey tenderloin is delicious in sandwiches, salads, tacos, and more.

How to Cook Turkey Tenderloin in a Skillet

For an easy one-pan meal, you can cook tender turkey cutlets right in the skillet with vegetables and pan sauces.

• Choose a wide skillet to fit turkey slices in a single layer. Cast iron or stainless steel work well.

• Cook turkey slices first until lightly browned, about 2 minutes per side. Remove and tent with foil.

• Cook vegetables like zucchini, bell peppers, etc. until crisp-tender.

• Make a pan sauce while vegetables cook. Deglaze pan with chicken broth and seasonings of choice.

• Return turkey slices to pan and spoon sauce over top.

• Simmer briefly until heated through.

This technique is great for skillet meals like turkey stir fry, turkey fajitas, turkey katsu, etc.

How to Know When Turkey Tenderloin is Done

Since turkey breast tenderloin cooks quickly, it can easily go from perfect to overdone. Follow these tips for doneness:

• Cut into thickest part to check internal color. Turkey should be white throughout with just a hint of pink.

• Use an instant read thermometer – turkey is perfectly cooked at 160°F.

• If underdone, return to heat for 1-2 more minutes.

• If overcooked, the turkey will be dry. Be more careful about monitoring next time.

How to Store and Reheat Turkey Tenderloin

Here are some tips for storing and reheating leftover turkey tenderloin:

• Store cooked turkey in an airtight container in the fridge for up to 4 days.

• Reheat in the microwave for 30-60 seconds until warmed through.

• Reheat in a skillet over medium heat with a little butter or oil to crisp it up.

• Add to soups, salads, pasta, etc. Turkey tenderloin holds up well to being tossed into recipes.

• Freeze turkey slices in a single layer on a baking sheet then transfer to a freezer bag. Reheat frozen turkey by baking in the oven preheated to 375°F for about 10 minutes.

Tips for Cooking Turkey Tenderloin

Follow these extra pointers for foolproof turkey tenderloin every time:

• Pat the turkey very dry before cooking for best sear and browning. Wet meat won’t brown well.

• Allow the pan and oil to get very hot before adding turkey slices. Proper sear temperature prevents sticking.

• Work in batches when pan searing to avoid crowding and steaming the meat.

• Use tongs rather than a fork to flip turkey and prevent puncturing the delicate slices.

• Let the cooked turkey rest at least 5 minutes before slicing for juiciest results.

• Take care not to overcook. Turkey tenderloin goes from perfect to dry quite quickly.

• Store leftovers properly refrigerated and eat within 4 days for food safety and best quality.

• Reheating leftover turkey in a skillet or oven crisps it up nicely. The microwave can lead to rubbery meat.

Favorite Ways to Use Turkey Tenderloin

From main dishes to sandwiches, salads and more, turkey tenderloin is endlessly versatile in recipes. Here are some of my favorite ways to use it:

• Skillet turkey dinner with veggies
• Turkey stir fry with zucchini noodles
• Fajita bowls with turkey, peppers and onions
• Turkey katsu with spicy mayo
• Turkey Parmesan with tomato sauce and mozzarella
• Turkey piccata with lemon caper sauce
• Turkey saltimbocca with prosciutto and sage
• Pot pie or casserole with turkey, veggies and gravy
• Turkey club sandwich with bacon, lettuce and tomato
• Cobb salad with turkey, avocado, eggs and blue cheese
• Wraps and pitas stuffed with turkey and hummus
• Chef salad with turkey, ham, cheese, hard boiled eggs

Step-by-Step Instructions for Cooking Turkey Tenderloin

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1: Prep the Spice Mix

Mix together desired spices

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