Crispy Turkey Tenderloin Strips

Discover the Magic of Turkey Tenderloins

Turkey breast tenderloins are truly one of the best-kept secrets in the poultry section of your grocery store. These lean, boneless, and skinless cuts of meat are exceptionally tender, cook relatively quickly, and are incredibly versatile, making them a fantastic option for both elaborate meals and simple, healthy weeknight dinners. It’s no surprise that easy preparations like Baked Turkey Tenderloins are celebrated for their convenience and delicious results.

This recipe spotlights the tenderloin’s natural attributes by transforming it into a spectacular, non-traditional turkey dish. Imagine succulent turkey tenderloins brushed with a vibrant, zesty lemon-Dijon mustard glaze, then generously coated with a fresh herb and Parmesan breading. This combination creates a symphony of flavors and textures: the brightness of lemon, the tang of Dijon, the savory depth of Parmesan, and the aromatic freshness of basil and parsley, all culminating in a perfectly crisp crust.

The resulting dish is not only mouthwateringly delicious but also elegant enough to serve as the dazzling centerpiece for your Thanksgiving or Christmas dinner. Its sophisticated appearance belies its straightforward preparation, making it an accessible gourmet meal for any home cook. Don’t be intimidated by the impressive outcome – this recipe is simple to follow, especially with our detailed, step-by-step instructions and photographs.

If you find that turkey tenderloins are not available at your local market, this versatile preparation can easily be adapted. You can use this same delectable herb crust and lemon-Dijon glaze to create an equally impressive Herb Crusted Pork Tenderloin or a flavorful Parmesan Herb Crusted Chicken. Regardless of the protein you choose, your guests are guaranteed to be impressed with this beautiful, aromatic, and flavorful entree!

Why This Herb Crusted Turkey Tenderloin Recipe is a Must-Try

• Effortlessly Elegant: Achieve a gourmet-level dish with minimal effort, perfect for dazzling guests or elevating a weeknight meal.
• Incredibly Tender & Juicy: Turkey tenderloins are naturally lean and cook quickly, ensuring a moist and succulent result every time.
• Bursting with Flavor: A harmonious blend of zesty lemon, tangy Dijon mustard, savory Parmesan, and fresh herbs creates an unforgettable taste.
• Versatile for Any Occasion: While stunning enough for holiday feasts, its quick prep time makes it ideal for healthy, easy weeknight dinners.
• Healthy Protein Powerhouse: Turkey is a fantastic source of lean protein, making this a nutritious addition to your meal plan.
• Customizable Crust: Easily adjust the herb blend to suit your personal preferences, experimenting with rosemary, thyme, or oregano.

Essential Ingredients for Perfect Herb Crusted Turkey Tenderloins

Crafting these delectable herb crusted turkey tenderloins relies on a selection of fresh, high-quality ingredients that work in harmony to build incredible flavor and texture. Here’s a closer look at what you’ll need and why each component is vital:

• Fresh Lemon Juice: This is a cornerstone ingredient for the tangy glaze. Freshly squeezed lemon juice provides a bright, zesty acidity that beautifully cuts through the richness of the turkey and mustard, invigorating the entire dish. Bottled lemon juice can be used, but fresh offers a superior, more vibrant flavor.
• Dijon Mustard: A key player in our glaze, Dijon mustard imparts a sophisticated tang, a subtle sharpness, and a delightful savory depth. It also acts as an excellent binding agent, helping the breading adhere perfectly to the turkey. If you don’t have Dijon, you can approximate the flavor by combining yellow mustard with a dash of white wine vinegar, though the taste profile will be slightly different.
• Black Pepper: Simple yet indispensable, freshly ground black pepper enhances all the other flavors in the dish, adding a subtle warmth and aromatic kick.
• Seasoned Panko Breadcrumbs: Panko breadcrumbs are highly recommended over regular breadcrumbs for their distinctly light, airy, and extra-crispy texture. This characteristic is crucial for achieving that satisfying crunch in the crust. Using seasoned panko adds an immediate layer of savory flavor, but unseasoned panko works perfectly well if you prefer to control the seasoning yourself. For those with dietary needs, gluten-free panko breadcrumbs are a great alternative.
• Grated Parmesan Cheese: Essential for a rich, umami-packed crust, finely grated Parmesan cheese not only adds a salty, nutty flavor but also helps bind the breading together and creates a beautiful golden-brown finish. Freshly grated Parmesan melts wonderfully and integrates seamlessly into the crust mixture.
• Olive Oil: Incorporated into the breading mixture, olive oil serves multiple purposes. It moistens the breadcrumbs, helps them adhere, and contributes to a rich flavor and a gorgeous golden, crispy texture when baked. Use a good quality extra virgin olive oil for the best results.
• Fresh Basil Leaves: The use of fresh herbs truly elevates this dish, providing an aromatic brightness and depth that dried herbs cannot replicate. Basil, with its sweet and slightly peppery notes, pairs wonderfully with turkey. See our quick tip below for effortlessly chopping fresh basil.
• Fresh Parsley: Another critical fresh herb, parsley adds a clean, herbaceous counterpoint and a vibrant green color that makes the crust visually appealing. While dried parsley can be used in a pinch, fresh is always superior for both flavor and aesthetic.
• Turkey Breast Tenderloin: The star ingredient! Look for boneless, skinless turkey breast tenderloins. They are naturally lean, cook quickly, and remain incredibly tender and juicy when prepared correctly. Always remember to thoroughly pat them dry before applying the glaze and breading; this ensures optimal adhesion and crispness of the crust.

For precise measurements and a comprehensive list of ingredients, please refer to the recipe card provided below.

Sourcing Your Turkey Tenderloins: A Quick Guide

Turkey breast tenderloins are a convenient and healthy cut of turkey, comprising the boneless, skinless sections found between the main breast lobes. You’ll typically find them readily available in the poultry section of most major grocery stores throughout the year. Their popularity often increases around holiday seasons such as Thanksgiving and Christmas, when turkey products are in higher demand.

Prominent brands, like Jennie-O® Turkey Breast Tenderloins, are widely distributed and easily recognizable. A standard package usually contains two tenderloins, with a total weight ranging from 1 to 1.5 pounds (approximately 16 to 24 ounces). This amount is generally perfect for serving 4-6 people, depending on portion sizes and accompanying side dishes. When selecting your tenderloins, look for a vibrant, consistent pink color and ensure there is no excessive liquid in the packaging. If you have any difficulty locating them, don’t hesitate to ask a butcher or a store associate for assistance; they are usually knowledgeable about their inventory and can guide you to these fantastic cuts of poultry.

Pro Tip: An Easy Method for Chopping Fresh Herbs

Achieving a fine, even chop on delicate fresh herbs like basil and parsley can sometimes be a bit tricky. Here’s a simple and effective trick: To quickly chop basil, stack 3-4 leaves neatly on top of each other. Gently roll the stacked leaves lengthwise into a tight cylinder, forming a “cigar.” Then, using sharp kitchen scissors or a chef’s knife, cut the rolled leaves into very thin strips (this classic technique is known as chiffonade). For an even finer chop suitable for breading, gather the strips into a small pile on your cutting board or in a small container, and snip repeatedly with your kitchen scissors until you reach your desired consistency. This method helps prevent bruising and ensures beautifully uniform pieces of herb, enhancing both the flavor and appearance of your crust.

Step-by-Step Guide: Crafting Delicious Herb Crusted Turkey Tenderloins

Follow these detailed steps to prepare these mouthwatering herb crusted turkey tenderloins, ensuring a perfectly baked and flavorful result every time.

1. Preheat Oven & Prepare Glaze: Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for baking. In a small bowl, combine the fresh lemon juice, tangy Dijon mustard, and a generous dash of black pepper. Whisk these ingredients together until well blended. This mixture will serve as a zesty glaze and a foundational binder for your herb crust. Set it aside for now.
2. Assemble the Herb Crusting Mixture: In a separate, larger bowl, combine the crispy panko breadcrumbs, finely grated Parmesan cheese, olive oil, and your freshly chopped parsley and basil. Now, add about 2 tablespoons of the previously prepared lemon-Dijon mustard mixture to this breadcrumb blend. Using a fork, gently mix all the ingredients together. You’re looking for a texture that is crumbly but slightly moist, indicating that the olive oil and mustard have properly coated the breadcrumbs and herbs.
3. Prepare Turkey & Apply Glaze: Lay your turkey tenderloins on a clean cutting board. Using paper towels, thoroughly pat the tenderloins dry on all sides. This crucial step is vital for ensuring that the glaze adheres properly and that your crust achieves maximum crispness. Once dry, transfer the tenderloins to a baking sheet lined with parchment paper or a suitable baking dish. Take the remaining lemon-Dijon mustard sauce and generously brush it over the entire surface of the turkey tenderloins, ensuring an even and thorough coating.
4. Apply the Herb Crust: Now for the star of the show! Take the herb and Parmesan breading mixture and carefully press it firmly over the top surface of each turkey tenderloin. Use your fingertips to gently, yet robustly, adhere the breading, ensuring it forms a thick, consistent, and well-covered layer. It’s common for only the top of the tenderloin to be breaded, as the bottom will be in contact with the pan.
5. Bake to Golden Perfection: Place the baking sheet or dish with the breaded turkey tenderloins into your preheated 375°F (190°C) oven. Bake uncovered for approximately 30 minutes. The most accurate way to determine doneness is by checking the internal temperature with a meat thermometer; it should reach 165°F (74°C) in the thickest part of the tenderloin. If you notice the crust browning too quickly before the turkey is cooked through, you can loosely tent the tenderloins with aluminum foil to prevent over-browning while allowing the meat to finish cooking.
6. Rest, Slice, and Serve: Once the turkey has reached the correct internal temperature, remove the pan from the oven. Allow the turkey tenderloins to rest for 5-10 minutes on the baking sheet or a cutting board. This resting period is critical; it allows the internal juices to redistribute throughout the meat, resulting in an exceptionally tender, succulent, and moist outcome. After resting, slice the tenderloins against the grain into beautiful medallions and serve immediately while warm.

Essential Tip for Culinary Success: Always Use a Meat Thermometer

Achieving perfectly cooked turkey tenderloins that are both safe to eat and delightfully tender and juicy hinges on one critical tool: a reliable meat thermometer. According to the FDA guidelines, all poultry, including turkey, is safely cooked when it reaches an internal temperature of 165°F (74°C). The best way to ensure this is to insert a meat thermometer into the thickest part of the tenderloin, making sure not to touch the pan.

Guessing can often lead to overcooked turkey, resulting in dry, tough, and less enjoyable meat. An instant-read digital meat thermometer eliminates guesswork, guarantees food safety, and helps you achieve consistently succulent results. This small investment will dramatically improve your cooking confidence and the quality of your meals.

Storage and Reheating for Delicious Leftovers

These herb crusted turkey tenderloins make for fantastic leftovers! Proper storage and reheating techniques are key to maintaining their delicious flavor and texture.

Storing Your Leftovers:

• Refrigerator: Once the cooked turkey tenderloins have cooled completely to room temperature (within two hours of cooking), transfer them to an airtight container. They will stay fresh and safe to consume for up to 3 to 5 days in the refrigerator.
• Freezer: For longer preservation, cooked turkey meat can be frozen. Place cooled slices or whole tenderloins in a single layer in a freezer-safe airtight container or heavy-duty freezer bags. Ensure as much air as possible is removed to prevent freezer burn. They will maintain their best quality for up to 2 months in the freezer. Always thaw frozen turkey overnight in the refrigerator before reheating.

Best Practices for Reheating:

To preserve the crispy, flavorful crust and tender interior, it’s best to avoid microwaving leftovers if possible, as it can often lead to soggy breading and rubbery meat. Instead, opt for these methods:

• Oven Reheating: Preheat your oven to a moderate 300-325°F (150-160°C). Place the turkey tenderloin slices on a baking sheet. If reheating from frozen or if you prefer a softer crust, cover loosely with aluminum foil. Heat for 15-20 minutes, or until the turkey is warmed through to 165°F (74°C). For a crisper crust, remove the foil for the last few minutes of heating.
• Air Fryer Reheating: An excellent method for reviving that perfect crispy crust! Preheat your air fryer to 300°F (150°C). Arrange the turkey slices in a single layer in the air fryer basket (do not overcrowd). Heat for 5-8 minutes, or until the turkey is thoroughly warmed and the crust has regained its delightful crispness.

Make-Ahead Tips for Effortless Entertaining & Weeknight Meals

One of the most appealing aspects of this herb crusted turkey tenderloin recipe is its fantastic make-ahead potential. Whether you’re planning for a festive holiday meal or simply want to streamline your weeknight cooking, preparing components or even the entire dish in advance can significantly reduce stress and save valuable time.

Preparing Ahead of Time:

• Partial Preparation (1-2 Days Ahead): You can easily prepare both the lemon-Dijon glaze and the herb-Parmesan breading mixture up to two days in advance. Store the glaze in an airtight container in the refrigerator. The dry breading mixture can be stored in a separate airtight container at room temperature. This breaks down the recipe into manageable steps.
• Full Assembly (Ready to Bake – 1-2 Days Ahead): For ultimate convenience, you can fully assemble the turkey tenderloins (meaning the glaze and breading are already applied) up to two days before you plan to bake them. Place the breaded tenderloins in your chosen baking dish, cover it tightly with plastic wrap, and store it in the refrigerator. When you’re ready to cook, remove the dish from the fridge about 30 minutes before baking to allow the turkey to come closer to room temperature, then bake as directed in the recipe.
• Freezing for Extended Storage: To extend the make-ahead window even further, you can freeze the unbaked, breaded tenderloins. Arrange the fully prepared tenderloins in a single layer in a freezer-safe casserole dish or on aluminum tins. It’s crucial to prevent them from overlapping or jostling during storage, as this can damage the delicate crust. Wrap the dish tightly first with plastic wrap, then with a layer of heavy-duty aluminum foil. They will maintain their quality in the freezer for up to two months.

Cooking from Chilled or Frozen:

• From Refrigerated: If you’ve prepped and refrigerated the tenderloins, simply let the dish sit at room temperature for about 30 minutes before placing it in the preheated oven. Then, proceed with the baking instructions as usual.
• From Frozen: To cook frozen, prepped tenderloins, it’s best to transfer the dish to the refrigerator overnight to thaw completely. Once thawed, bake as you normally would, potentially adding an extra 5-10 minutes to the cooking time to ensure they are heated through. If you opt to bake from frozen without thawing, cover the dish loosely with foil and bake at a slightly lower temperature (e.g., 350°F / 175°C) for an extended period (approximately 45-60 minutes), uncovering for the last 15-20 minutes to crisp up the crust. Always use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) for food safety.

Elegant Serving Suggestions & Perfect Pairings

These Herb Crusted Turkey Tenderloins are a versatile and sophisticated main entree that pairs beautifully with a variety of side dishes, making for an easy yet memorable meal. The rich, herbed crust provides so much flavor that you might not even feel the need for traditional, heavier sides like oven-baked stuffing. However, if stuffing is a must-have for your menu, a lighter alternative such as stuffing muffins could be a delightful and less traditional addition!

Complementary Side Dishes:

To create a truly unforgettable dining experience, consider pairing this turkey with side dishes that offer complementary flavors and textures. Many of these suggestions also boast the advantage of being prepared ahead of time, which simplifies your meal preparation on special occasions:

• Frozen Cauliflower Mash – Easy, Creamy Recipe
• Crispy Roasted Green Beans {Air Fryer or Oven}
• Sautéed Baby Carrots with Garlic

Consider adding roasted asparagus or Brussels sprouts for more greens, or a vibrant fresh garden salad with a light vinaigrette for a refreshing contrast. A wild rice pilaf can offer a more substantial accompaniment without overpowering the turkey’s flavors. For an extra touch of indulgence, a creamy mushroom sauce or a rich red wine reduction can be drizzled over the sliced turkey medallions just before serving.

Ingredients

• ¼ cup lemon juice (freshly squeezed for best flavor)
• ¼ cup Dijon mustard
• ½ teaspoon black pepper
• ½ cup Seasoned panko breadcrumbs (or unseasoned, add extra seasoning)
• ½ cup Grated Parmesan cheese (finely grated is ideal)
• 1 Tablespoon olive oil
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil leaves, thinly sliced (chiffonade)
• 24 ounces turkey tenderloin, patted thoroughly dry

Instructions

1. Preheat your oven to 375°F (190°C).
2. Combine lemon juice, Dijon mustard, and black pepper in a small bowl. Whisk well and set aside.
3. In a separate bowl, mix breadcrumbs, Parmesan cheese, olive oil, chopped parsley, and sliced basil. Add 2 Tablespoons of the mustard mixture to this bowl. Use a fork to combine until the mixture is crumbly and slightly wet.
4. Place the patted dry turkey tenderloins on a parchment-lined baking sheet. Brush the remaining mustard mixture evenly over the top surface of the turkey.
5. Press the herb-Parmesan breading mixture over the top of each tenderloin using your fingertips until completely covered in a thick, even layer. The bottom does not need to be breaded.
6. Bake uncovered for approximately 30 minutes, or until the internal temperature of the turkey reaches 165°F (74°C) when checked with a meat thermometer. If the crust starts to brown too quickly, loosely tent with aluminum foil.
7. Remove from oven and allow the turkey to rest for 5-10 minutes before slicing against the grain into medallions. Serve warm.

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Notes

For visual guidance and additional cooking tips, please refer to the detailed sections within the post above!

Storage:

Store leftover turkey meat in an airtight container for up to 5 days in the refrigerator and up to 2 months in the freezer. Reheat gently in the oven or an air fryer for best results.

Make Ahead:

Prepare herb crusted turkey tenderloins and store them in the refrigerator for up to 2 days, or in the freezer for up to two months. Use a freezer-safe casserole dish or aluminum tins, avoiding overlapping the loins to protect the crust. Thaw overnight in the refrigerator before baking.

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Nutrition Information

(Per serving, approximate values)

Calories: 207kcal | Carbohydrates: 6g | Protein: 30g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 58mg | Sodium: 374mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 344IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 1mg

Nutritional and Food Safety Disclaimer