Turkey tenderloin is a lean yet tender piece of meat, perfect for a small Thanksgiving dinner or a weeknight meal. It’s the same cut you get when you get chicken tenders, just larger due to the size of the bird. Turkey tenderloin is part of the breast, which gives it a mild flavor, so it’s the perfect blank canvas. Serve it in place of the classic roasted turkey if you’re doing Thanksgiving dinner for 4 to 6, or make it a special dinner year-round with with roasted potatoes and garlicky green beans. It’s also fantastic sliced thin for turkey sandwiches!
To get a flavorful, juicy roast, we use a dry brining technique with a flavorful spice rub. This allows the spices to meld into the meat and lock in juiciness and moisture. Two hours will work well to get good texture and flavor, though I like to let the meat rest overnight for the best results. The salt and sugar penetrate the meat and mix in with its natural juices, allowing it to stay moist throughout the cooking process
Inspired by Montreal steak seasoning, the spice rub is a mix of garlic, paprika, red pepper flakes, and black pepper along with some whole spices. I love using whole coriander and dill seed here because crushing them adds a lovely aroma and texture to the crust. But don’t worry! If you don’t have those on hand, you can omit the dill seed and use ground coriander instead. The sugar in the rub also helps create a beautiful golden crust without having to use too much oil. The sugars caramelize and add a wonderful flavor to round out the rest of the spices.
If you manage not to devour it all, leftover turkey tenderloin can be refrigerated in an airtight container for up to 3 days.
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