Pioneer Woman Turkey Tenderloin Recipe

Thanksgiving is just around the corner, so why not share an easy recipe that’s perfect for family gatherings? The Pioneer Woman Turkey Tenderloin Recipe sounded like an ideal choice for a simple yet delicious meal.

If you’ve ever watched Ree Drummond roast a whole turkey and assumed that preparing a smaller cut would be much easier, you’re right but it’s not always foolproof. Many recipes available online get one crucial detail wrong: the cooking temperature.

The meat often stays in the oven a few minutes too long, leaving it dry. Since turkey tenderloin is a lean cut, it has very little fat to keep it moist. Many recipes also skip the pan sauce, making the final dish feel incomplete.

We’ve addressed these issues in our chef’s notes and added a touch of inspiration from Ree Drummond’s Pioneer Woman Mercantile in Pawhuska, Oklahoma. Located in a century-old building in the heart of downtown, the Mercantile reflects Ree’s signature cooking style, which celebrates butter, fresh herbs, and classic cast-iron cookware.

Pull It at 160°F and Let Carryover Heat Do the Last 5 Degrees

Remove the tenderloin from the oven when its internal temperature reaches 160°F. Cover it loosely with foil and let it rest for 10 minutes. During this time, carryover heat will raise the temperature to a safe 165°F. Waiting until it reaches 165°F in the oven can push the temperature closer to 170°F, resulting in dry meat.

Because tenderloin is relatively thin, heat reaches the center quickly. My first batch reached 171°F because I relied too heavily on the timer. With very little fat, the lean meat lost much of its moisture, leaving its juices on the cutting board.

For the most accurate reading, insert an instant-read thermometer into the thickest part of the tenderloin, avoiding the thin tail. Fold the tail underneath and secure it with kitchen twine to help both ends cook evenly. If the package says “solution added,” the meat has already been treated with a brine solution, so additional brining may not be necessary.

If you don’t have a meat thermometer, roast the tenderloin at 375°F for approximately 23 minutes. Then, cut into the thickest part to check for doneness. The meat should appear white and opaque, with clear juices.

Ingredients for Pioneer Woman Turkey Tenderloin

2 turkey tenderloins (about 2 ¼ pounds total): This lean cut cooks fast, so it suits a weeknight. I buy Jennie-O. Read the label first, because “solution added” means pre-brined meat. Pick pieces of even thickness so they finish together.

1 ½ teaspoons kosher salt: Salt seasons the surface and helps the crust brown. Apply it just before searing. Diamond Crystal is my pick, since it packs lighter than Morton. Use a scant teaspoon for pre-brined packs.

¾ teaspoon freshly ground black pepper: Pepper brings a slow, warm heat from piperine. Grind it right before seasoning, because pre-ground loses its bite within a few weeks. A Tellicherry blend gives a rounder heat.

1 tablespoon olive oil: Oil carries heat from the skillet into the meat for an even crust. California Olive Ranch is the bottle I keep. Avocado oil works in place of it and smokes later.

6 tablespoons salted butter, softened: Butter coats the meat, and its milk solids brown in the oven. Kerrygold is my brand. Soften it on the counter for 40 minutes, never in the microwave. A dairy-free stick like Miyoko’s works in place of it. The crust browns paler.

1 tablespoon chopped fresh sage, plus 6 whole leaves: Sage gives the piney note most people link with turkey. The whole leaves garnish the platter. Dried sage works at 1 teaspoon, though it lacks the oils of fresh leaves.

2 teaspoons chopped fresh rosemary: Rosemary is strong, so the measure stays small. Chop it fine, because whole needles feel sharp in a bite. Trader Joe’s clamshell packs keep about ten days in the fridge.

1 tablespoon fresh thyme leaves: Thyme rounds out the sage and rosemary with a light lemony note. Strip the leaves by pulling a stem through pinched fingers. A heaping teaspoon of dried thyme fills in.

1 lemon, zested (about 1 tablespoon): Zest adds aroma from peel oils and no liquid to thin the butter. Use a Microplane and stop at the yellow. White pith turned my first butter bitter.

1 small orange, half zested (about 2 teaspoons), the rest sliced: Orange zest softens the lemon’s sharp edge. The slices garnish the platter. Navel oranges from Aldi worked fine. Tangerine zest swaps in at the same amount.

3 garlic cloves, minced: Garlic turns mellow once it roasts inside the butter. Mash it with a pinch of the salt so no raw chunks remain. Jarred garlic works at 1 ½ teaspoons, though its packing acid dulls the bite.

¾ cup low-sodium chicken broth: Broth loosens the browned bits in the skillet into a pan sauce. Warm it first so the sauce does not seize. Swanson low-sodium keeps salt in check as the sauce reduces. Homemade stock is a fine pick.

1 tablespoon all-purpose flour: Flour thickens the sauce just enough to coat a spoon. Whisk it into the drippings for 60 seconds so it loses its raw edge. Cornstarch at 2 teaspoons keeps it gluten-free and glossier.

Required Kitchen Equipment

1. 12-inch cast iron skillet: oven-safe, fits both tenderloins
2. Instant-read thermometer: I use a ThermoPop
3. Microplane zester: fine zest, no pith
4. Butcher twine: ties the thin tail
5. Sharp knife and cutting board: for even slices
6. Small whisk: smooths the pan sauce

How to Make Pioneer Woman Turkey Tenderloin

1. Heat the Oven and Dry the Meat: Heat the oven to 375°F with the rack in the middle. Pat both tenderloins dry with paper towels. Fold each thin tail under and tie it with twine so the pieces cook evenly.

2. Mix the Herb Butter: Mash the softened butter with all the chopped herbs using a fork. Stir in both zests and the garlic. Stop zesting at the colored layer. The butter should look flecked with green and spread like thick frosting.

3. Season the Turkey: Rub the salt and pepper over every side of both tenderloins. Let them sit while the skillet heats, about 5 minutes.

4. Sear in the Skillet: Heat the oil in the 12-inch skillet over medium-high until it shimmers, about 2 minutes. Lay both tenderloins in, with a finger of space between them. Sear 3 minutes without moving them, then flip and sear 2 minutes more. The first side should look deep gold and release from the pan on its own.

5. Spread On the Butter: Take the skillet off the heat and wait 2 minutes. Spread two-thirds of the herb butter over the tops and sides with the back of a spoon. Save the rest for the sauce. The butter should sit in a glossy layer. Spreading right away makes it slide into the pan.

6. Roast to 160°F: Slide the skillet into the oven. At 18 minutes, slip the probe into the thickest part, away from the tail. Mine read 160°F at 23 minutes. Pull it then. A reading of 150°F at 24 minutes means the oven runs cool. Add 3 minutes and check again.

7. Rest Under Foil: Move the tenderloins to a board and tent loosely with foil for 10 minutes. The temperature climbs to 165°F as they rest. Slicing early sent a puddle onto my board. Spoon that juice back over the slices.

8. Whisk the Pan Sauce: Wrap the skillet handle in a towel, because it stays hot. I grabbed it bare once. Set the pan over medium heat, whisk in the flour for 60 seconds, then pour in the broth. Scrape up the browned bits. Simmer for 4 to 5 minutes until it coats a spoon. Whisk in the leftover herb butter.

9. Slice and Serve: Snip off the twine. Slice against the grain into ½ inch rounds. Fan them on a platter and spoon on the sauce. Tuck in the orange slices and sage leaves.

Chef Special Tips for Pioneer Woman Turkey Tenderloin

1. Cold Center, Done Outside: The meat went in straight from the fridge. Set the tenderloins on the counter for 20 minutes before searing.

2. Skillet Smokes at the Sear: The oil passed its limit. Turn the burner to medium and let the pan settle for 30 seconds.

3. Sauce Tastes Too Salty: Reducing concentrated the broth’s salt. Whisk in 2 tablespoons of water and simmer 1 minute more.

4. Sauce Has Lumps: The flour clumped in hot fat. Pour the sauce through a small strainer.

5. Slices Fall Apart: The knife was dull or the cut was with the grain. Use a sharp blade and cut against the grain.

How I Customize This Pioneer Woman Turkey Tenderloin

Maple Dijon: Stir 1 tablespoon Dijon and 2 teaspoons maple syrup into the butter. The sugar caramelizes in the oven for a darker crust. I serve it with roasted carrots on cold nights.

Bacon-Wrapped: Wrap each tenderloin in 4 slices of thick-cut bacon and skip the sear. Bacon fat bastes the meat as it renders. Check the temperature at 25 minutes.

Smoked Paprika: Swap the sage for 2 teaspoons smoked paprika. It adds a smoky note from peppers dried over oak, with no grill needed. This version pairs with skillet cornbread.

Cranberry Pan Sauce: Whisk ¼ cup cranberry sauce into the finished sauce. Its tartness cuts the butter. I serve it with mashed potatoes at a small Thanksgiving.

Cajun Rub: Use 2 teaspoons Cajun seasoning in place of the herbs. The cayenne in the blend adds mild heat. Serve it over rice with green beans.

What I Serve With Pioneer Woman Turkey Tenderloin

Mashed Yukon Gold potatoes catch the pan sauce well, since their starch is creamy and holds it. I mash them with 2 tablespoons of butter and a splash of warm milk until no lumps remain.

Green beans tossed with toasted almonds add crunch against the soft slices. Roasted Brussels sprouts, halved and cooked at 425°F for 22 minutes, bring a caramelized edge. Warm dinner rolls mop up leftover sauce.

For a lighter plate, toss arugula with lemon juice and shaved parmesan. The acid cuts the butter. Canned cranberry sauce, sliced in rounds, suits anyone who likes a cold, tart bite. Roasted sweet potato wedges, 25 minutes at 425°F, also work with the sauce.

How I Store Pioneer Woman Turkey Tenderloin

Cool the turkey for 30 minutes, then refrigerate it for up to 4 days in an airtight glass container. Glass does not hold odors the way plastic can. Keep the slices in a spoonful of pan sauce so they stay moist.

Reheat gently. Place slices in a covered skillet with 2 tablespoons of broth over low heat for about 4 minutes. Cover it so the steam stays in. A microwave at 50 percent power for 90 seconds also works.

Freeze sliced turkey with sauce in a flat zip bag for up to 2 months. Squeeze out the air first. Flat bags thaw faster and avoid icy pockets. Thaw overnight in the fridge.

Slices that turn dry after storage need moisture, not more heat. Warm them in a splash of broth under a lid. The steam softens the edges within a minute or two. A drizzle of leftover pan sauce helps too.

Turning Leftover Pioneer Woman Turkey Tenderloin Into Something New

Use the leftovers within 3 days of cooking. Dice 2 cups of turkey and fold in ⅓ cup mayonnaise and 1 chopped celery stalk. Pile it on toasted bread with arugula for a turkey salad sandwich. The toast keeps the bread from going soggy.

Or press slices into a quesadilla with sharp cheddar. Cook it 90 seconds per side in a dry skillet over medium heat. The cheese melts and the tortilla blisters. Add a handful of baby spinach for color.

Past day 3, freeze the turkey instead. Later, simmer it into soup with broth and rice for about 20 minutes.

Pioneer Woman Turkey Tenderloin FAQs

1. Can I use frozen tenderloins?

Yes. Thaw them in the fridge for about 24 hours, then pat very dry. Never thaw them on the counter. Wet meat steams in the skillet and skips the browning, so dry it twice.

2. How much turkey does one person need?

Plan on 6 ounces of raw meat per person, which cooks down to about 4 ½ ounces. The 2 ¼ pounds here feed six people, with room for a second slice for the hungriest. Buy 2 ¾ pounds for big appetites.

3. Can I prep the herb butter ahead?

Yes. Roll it into a log in plastic wrap and refrigerate up to 3 days. Soften it 30 minutes before use. A frozen log keeps for 1 month.

4. Why is my turkey still pink at 165°F?

Color is not a reliable doneness sign for poultry. Lean turkey can stay slightly pink at a safe temperature. Cutting in to peek lets juice escape, so probe instead. Trust the thermometer reading after resting, not the shade of the slice.

5. Can I skip the sear?

Yes. Roast the buttered tenderloins about 4 minutes longer and check the temperature. You lose the drippings, so build the sauce from broth and an extra tablespoon of butter.

6. What should I use with no cast iron?

Use any oven-safe stainless skillet. A regular pan works too. Sear there, then move the meat to a 9×13 dish, which holds both. Pour a little broth into the pan to lift the browned bits.

7. Can I double the batch?

Yes, with two skillets. A crowded pan steams the meat instead of searing it. Oven time stays the same, since the thickness does not change. Check both with separate probes.

8. How spicy is it?

It is mild, since the herbs add aroma and not heat. For a gentle kick, add ¼ teaspoon red pepper flakes to the herb butter before spreading.

9. Should I rinse the turkey first?

No. Rinsing spreads raw juices around the sink. Pat the meat dry with paper towels, then wash your hands and the board with hot soapy water.

10. Can I use a whole turkey breast?

A 3-pound boneless breast needs roughly 55 to 70 minutes at 375°F. Keep the probe in and pull at 160°F. This sear-and-butter plan fits boneless tenderloins best.

Tuesday dinner and Sunday dinner both suit this turkey tenderloin. Keep the thermometer close, and the herbs and butter handle the rest.