Juicy Roasted Turkey Tenderloin with Stuffing recipe is perfect for a small holiday dinner or a delicious weekend family meal!
There are some things I just have to have, and turkey on Thanksgiving is one of those things. This Roast Turkey Tenderloin recipe stuffed with cornbread stuffing, apples, and craisins will be the star of our show this year with a smaller dinner! It’s the best way to still continue our traditions without cooking a whole bird. We’ll likely STILL have leftovers, but I make them into these yummy Turkey Dinner Bites!
ROASTED TURKEY TENDERLOIN WITH STUFFING
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Roasting a turkey breast tenderloin on its own is far easier than a whole turkey because you don’t have to constantly check the temperature of each piece and find your oven’s hot spots. I’ve made this recipe for family meals over the years and am confident it will stand up as our centerpiece this year!
The turkey flavor is partially about the turkey breast but mostly about the ingredients. A dry bird will have dry meat, so we’re using some chicken stock in the dish to keep things moist and delicious!
Ingredients and Tips
TURKEY Turkey tenderloin is the boneless, skinless part of the turkey breast. It’s usually a very tender cut of meat. This is a great option if you don’t want to use a turkey breast and have to cut the meat off the bone.
Cooking a turkey breast can be daunting but don’t fret! These tips and tricks will get you through this recipe the first time or fifteenth time!
How to Cook a Turkey Tenderloin
- Start off by preheating your oven to 400 degrees F.
- After that, grab a small bowl and medium mixing bowl. To the small bowl add the salt, pepper, and apple pie spice. Stir that together and then set it aside for now.
- Then to the mixing, you’ll add the prepared stuffing, apples, and craisins. Give that all a good mix and set it aside while you prepare the turkey.
- After removing the turkey tenderloins from the package, use a sharp knife to cut into the thickest part of the tenderloin, and cut down the center lengthwise. You want o leave about 1/4-inch of thickness still connecting the two halves of the tenderloin. Then go ahead and repeat that with the other piece of turkey.
- Next, please one tenderloin into a gallon ziptop bag. Use the flat side of a meat mallet to pound the tenderloin to a uniform 1/4-inch thickness. You can either use two bags or rotate out the turkey and use one bag to do this. You won’t be able to fit both tenderloins into the bag at the same time.
- Now it’s time to stuff! Place half of the stuffing mixture down the center of each tenderloin. Roll from one side to the other, trying not to let any stuffing fall out in the process.
- Place a few cooking bands or some twine around the rolled-up turkey to keep it together while roasting. Then season the top with your spice blend.
- Let’s roast! Put the tenderloins into a 2-quart baking dish, seam side down. Pour the chicken broth into the bottom of the dish and roast for 40 minutes to 50 minutes.
- Once roasted, remove your turkey from the oven and let it rest for at least 10 minutes before slicing.
While the roast turkey needs to reach 160 degrees F to be safe. It will continue to cook after it’s taken out of the oven. I aim for about 150 to 155 degrees F when I’m checking the breast so it won’t dry out during the resting period.
How Long to Cook Turkey Breast Tenderloin
How long you cook your oven-roasted turkey tenderloin depends on two key factors: the cooking temperature and if you broil the top to get it extra golden brown.
I used two 12-ounce turkey tenderloins for this recipe. They came in a two-pack (24 ounces) which is perfect for my family of four.
I roasted the stuffed tenderloins at 400 degrees F for 40 to 50 minutes.
If you’re cooking other things in the oven and need it set to 350 degrees F, you’ll cook the tenderloins for 60 to 70 minutes.
You want your tenderloins to have an internal temperature of 155 degrees F once roasting has finished.
If the roast turkey breast begins to brown too much on the outside but isn’t registering 155 degrees yet, tent it with aluminum foil. This will let the inside continue but stop the browning outside. Don’t enclose the turkey completely with foil because the steam will ruin the crispy skin!
If you want extra crispiness, you can give the cooked tenderloins a brush of melted butter and broil them for a minute or two. Just keep an eye on things so you don’t burn the tops!
Mor delicious recipes for the holidays you’ll love!
- Riesling Peach Glazed Ham
- Apple Sausage Stuffing
- Loaded Cauliflower Casserole
- Green Beans with Bacon
- Broccoli Cheddar Mashed Potatoes
- Pearl Onion & Cheese Gratin
- More main dish recipes…
Tools used to make this Roast Turkey Breast recipe
Meat Thermometer: The temperature of the turkey breast is crucial for both flavor and health, and this thermometer always gives me a clear, accurate reading for steaks, chicken, and soups too!
Rubber Cooking Bands: Great for securing meats that you rolled up while they bake! These easy to use bands can be washed a reused time and time again!
Meat Tenderizer: This meat mallet has a flat and spiked side for all your meat tenderizing needs. I really like the weight too!
Equipment
- Roasting pan
Ingredients
- ½ cup stuffing prepared (see note)
- ¼ cup craisins
- ¼ cup apple cored and diced, peel on
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon apple pie spice optional
- 24 ounces turkey breast tenderloin (2 tenderloin pack)
- ½ cup chicken stock
Instructions
- Preheat oven to 400 degrees F.
- In a medium bowl mix stuffing, apples, and craisins. Set aside.
- In a small dish combine salt, pepper, and apple pie spice (if using). Set aside.
- Using a knife, slice into the thickest part of the turkey breast tenderloin, down the center lengthwise, leaving about 1/4-inch thickness remaining. Be careful to not slice in half.
- Place each tenderloin in a large zip-lock bag and use a meat mallet to flatten out the tenderloin until it is uniformly 1/4-inch thick.
- Divide the stuffing mixture evening onto each flattened turkey breast tenderloin and roll. Be careful not to let stuffing fall out the sides.
- Place cooking bands or twine around the tenderloins to keep them from unrolling. Top with seasoning mixture and place seam-side down in a 1.5 to 2-quart baking dish.
- Add the chicken stock to the baking dish and roast uncovered for 40-50 minutes or until the turkey reaches 155 degrees F.
- Remove from oven and let rest for at least 10 minutes before slicing. Store any leftovers in an airtight container in the fridge for up to 3 days.
Video
Notes
- You will not have room to put 2 tenderloins in the same ziploc bag to flatten. You can use two separate bags or the same one and just rotate them out. You can also use two pieces of plastic wrap if you prefer.
- I used Stove Top cornbread stuffing. If you use a box mix just make sure you prepare it according to the directions before mixing in your apples and craisins. You could also use homemade stuffing.
Nutrition
GlendaC says
I’m really looking forward to trying this recipe. I cook for one so I will cut it in half. It will still be at least 3 meals for me. Any thoughts on how it might freeze? I have frozen cornbread stuffing in the past, so I’m thinking it will work.
Rebecca Grant says
The apple pie spice was great. I used it in the stuffing and having broth in the bottom of the pan allowed me to make gravy that had great flavor. Thanks!
erotik says
Muchos Gracias for your post. Really looking forward to read more. Awesome. Aubrey Ximenez Gottuard
Tialyn says
Taste like Thanksgiving with every bite! My husband loved this and it will be our new go to recipe instead of boring old turkey! Thank you!