Photo of Easy Lemon-Herb Turkey Tenderloin by WW

Easy Lemon-Herb Turkey Tenderloin

Points® value
Total Time
45 min
10 min
30 min
If you’re hosting a small crowd, or you know that the friends and family at your table prefer breast meat, quick-cooking turkey tenderloin is ideal. It comes as a boneless, skinless cut—often packaged with 2 tenderloins—so you don’t need to stress about carving around bones. You could proudly serve this as your Thanksgiving centerpiece, or cook it any time of year as an easy entrée; thinly sliced cold leftovers make excellent sandwich meat. When cooking, if one tenderloin reaches 165°F before the other, remove it to a cutting board and tent it with foil so that it doesn’t overcook.


Uncooked skinless turkey breast

1½ pound(s), boneless, 2 tenderloins

Olive oil

2 tsp(s)

Lemon zest

1 tbsp(s)

Dried thyme

1 tsp(s)

Kosher salt

¾ tsp(s)

Dried sage

¾ tsp(s)

Garlic powder

½ tsp(s)

Black pepper

½ tsp(s)


  1. Preheat the oven to 400°F. Line a sheet pan with foil or parchment paper. Place the tenderloins on the pan; brush all over with the oil.
  2. In a small bowl, stir together the lemon zest, thyme, salt, sage, garlic powder, and pepper; rub the spice mixture evenly over all sides of the tenderloins. Roast at 400°F until a thermometer inserted in the thickest part of each tenderloin registers 165°F, about 30 minutes.
  3. Place the cooked tenderloins on a cutting board. Let stand for 5 minutes before slicing.
  4. Serving size: about 3 oz cooked turkey