Turkey tenderloin is lightly seasoned and oven roasted with potatoes, carrots, and green beans, then topped with a simple homemade gravy. It's like a one-pan Thanksgiving dinner!
Do you ever have a craving for Thanksgiving dinner, but it's July? Or maybe with two to four people in your home, you don't want to cook an entire turkey for the holidays.
This turkey tenderloin meal is perfect because it will satisfy your Thanksgiving dinner cravings without the day-long fuss in the kitchen.
Turkey tenderloin, along with potatoes, carrots, and green beans are all baked on a single sheet pan in the oven. Meanwhile, you'll whip up an easy and flavorful homemade gravy on the stove top. It's surprisingly simple!
Pair this meal with my easy pecan pie for a full Thanksgiving meal for four!
Ingredients and substitutions
- Turkey tenderloin - You'll need 1.5 pounds of turkey tenderloin (which is boneless, skinless portion of the turkey breast) for this recipe. Turkey tenderloin can be substituted with chicken breasts if desired. Keep in mind that smaller chicken breasts will take less time to cook. I recommend using a meat thermometer to cook your meat perfectly every time.
- Vegetables - Carrots and potatoes can be substituted with sweet potatoes and parsnips. Potatoes can be roasted with the skin on or off - I prefer using small roasting potatoes that have been quartered. Green beans could be substituted with asparagus.
- Olive oil - Can be substituted with your favorite cooking oil.
- Seasoning - Poultry seasoning, salt, pepper, garlic, and thyme add flavor to your turkey and vegetables.
Tips and tricks
- Homemade gravy - If you've never made a homemade gravy before, check out my post on how to make gravy without drippings. It includes detailed photos, as well as tips and tricks for making successful gravy. My favorite tip? Use a whisk to incorporate your ingredients. Using a whisk ensures that the roux (flour and butter mixture) incorporates evenly without lumps.
- Chop vegetables into similar sizes - Chop potatoes and carrots into about 1 inch cubes to ensure they cook evenly.
- Wait to add the green beans - Green beans are more delicate than your other ingredients, which is why they're added halfway through the baking process.
- Use a meat thermometer for juicy turkey - I highly suggest using a meat thermometer in your turkey to ensure it's perfectly cooked. If the turkey finishes cooking before the vegetables, it is easy to transfer to a plate and allow your vegetables to finish baking.
Frequently asked questions
Turkey tenderloin is a boneless, skinless portion of the turkey breast.
Turkey tenderloin is safe to eat at 165 degrees Fahrenheit. I highly recommend using a meat thermometer to prevent your turkey from overcooking and turning out dry.
Use a meat thermometer and remove the turkey from the oven once it reaches 165 degrees Fahrenheit. Turkey turns out dry when its overcooked.
Turkey Tenderloin with Roasted Vegetables and Gravy
Turkey and vegetables
- 1 pound new potatoes, quartered
- 3 large carrots, sliced into thick coins
- 2 tablespoons olive oil, divided
- 1 ¼ teaspoons salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon dried thyme
- 1 ½ pounds turkey tenderloin
- 1 teaspoon poultry seasoning
- 12 ounces fresh green beans, ends trimmed
- 1 clove garlic, minced
- 2 tablespoons butter
- ½ small onion, minced
- 1 clove garlic, minced
- 2 tablespoons all purpose flour
- 1 cup chicken broth
- ¼ teaspoon poultry seasoning
- ¼ teaspoon salt, to taste
Turkey and vegetables
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Add cubed potatoes and carrots to a bowl along with 1 tablespoon of olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon dried thyme. Toss to coat. Pour onto one third of your prepared baking sheet and spread into an even layer.
- Season turkey tenderloin on all sides with poultry seasoning and ½ teaspoon of salt. Place onto prepared baking sheet with potatoes, leaving space to add green beans in a later step.
- In a bowl, add green beans, 1 tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon of pepper, and minced garlic. Toss to coat and set aside (do not add to sheet pan yet).
- Bake turkey, potatoes, and carrots for 20 minutes. Remove sheet pan from oven and add green beans. Return to oven and bake for an additional 15 minutes, or until turkey tenderloin is cooked through to 165 degrees Fahrenheit (I recommend using a meat thermometer for best accuracy).
- Remove from oven. Allow turkey to rest for 5 minutes before slicing and serving.
- Meanwhile, in a pan over medium heat, melt butter. Add minced onion and cook until softened and lightly browned around the edges. Add garlic and cook an additional 30 seconds.
- Add flour and stir to coat onions and garlic. Cook for one minute.
- Slowly add broth to pan, whisking continuously. Add poultry seasoning and whisk to incorporate. Cook for 3-4 minutes or until desired thickness is achieved, while whisking continuously.
- Remove pan from heat. Season with salt to taste.
- Turkey tenderloin doneness will depend on the thickness of your tenderloin. I suggest using a meat thermometer to test for doneness rather than depending on time alone.
- Potatoes and carrots should be chopped to about 1 inch cubes - this ensures they cook in the same amount of time as your turkey.
- For well-done, very soft green beans, add them to your sheet pan sooner in the baking process. 15 minutes will cook your beans through but they'll still have a slight bite.