Turkey tenderloin with roasted vegetables and gravy is an easy sheet pan meal that makes a perfect mini Thanksgiving dinner. Turkey tenderloin is lightly seasoned and oven roasted with potatoes, carrots, and green beans, then topped with a homemade gravy.
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.
Your turkey tenderloin, along with potatoes, carrots, and green beans are all baked on a single half-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
You'll need 1.5 pounds of turkey tenderloin (which is a boneless, skinless turkey breast) for this recipe. The package above contains two pieces, weighing a total of 1.5 pounds.
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.
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.
What is poultry seasoning?
Poultry seasoning is a common seasoning blend found at your local grocer in the spice section. It usually includes sage, marjoram, thyme, rosemary, and black pepper.
Poultry seasoning is commonly used to season turkey and Thanksgiving stuffing, making it an excellent choice for this sheet pan meal.
If you don't have poultry seasoning on hand, I'd recommend substituting 1 teaspoon with: ¼ teaspoon of black pepper and ¾ teaspoon of dried herbs. Thyme and rosemary are common herbs and excellent choices for this recipe.
Making homemade gravy
While the gravy for this recipe is entirely optional, it really elevates this sheet pan meal. But really, who doesn't love 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 properly into the broth - without lumps.
Tips for success
For me, the biggest stress when it comes to sheet pan meals is timing. How do you ensure that each separate ingredient is cooked evenly on a single pan?
Make sure you're chopping up your potatoes and carrots into small-ish chunks - about 1 inch cubes. I used small roasting potatoes (which may be labeled as baby potatoes or new potatoes) and quartered them. After that, I sliced my carrots into thick coins, only slightly smaller than the potatoes.
Your potatoes and carrots, when cubed, will take the same amount of time to cook as two ¾ pound turkey tenderloins. Each turkey tenderloin was approximately 1 ½ to 2 inches in thickness.
Green beans are more delicate than your other ingredients, which is why they're added halfway through the baking process.
I highly suggest using a meat thermometer in your turkey. If your turkey finishes cooking before your vegetables, it is easy to transfer to a plate to allow your vegetables to finish baking.
Turkey Tenderloin with Roasted Vegetables and Gravy
Turkey Tenderloin and Roasted 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 Tenderloin and Roasted Vegetables
- Preheat oven to 425 degrees. 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.
- In a pan over medium heat, melt butter. Add minced onion and cook until softened and lightly browned. 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 will 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.
The recipe is fine, but is somewhat lacking in flavor, and left the potatoes undercooked. I would suggest adding dried rosemary and 1-2 bay leaves for extra flavor. Pre-bake the potatoes for 20 minutes before adding in the turkey filets for an additional 20-25 minutes, as specified.
Hi Valerie, rosemary sounds like a great addition! Were the potatoes sliced into 1 inch small cubes? At 425 degrees, cubed potatoes shouldn't take 45 minutes to bake through.
Excellent recipe for turkey tenderloin. I made just a few changes based on feedback from another blogger. I prepped the tenderloin with the spices and olive oil, then wrapped it tightly early in the afternoon, placed in refrig until ready to cook.. Then followed the remainder of instructions. I cut the carrots and potatoes the same size, but next time will dice carrots slightly smaller. They were slightly crunchy. I had turkey broth in pantry, substituted that for chicken broth. Thank you for this great recipe, its definitely a keeper.