Turkey Tenderloin Marinade

Using a marinade for your turkey recipes is a foolproof way to ensure they’re infused with flavor and tenderness! 

What I love about this marinade is that it's incredibly easy to make. Just toss everything into a resealable bag, add the turkey, and let it marinate to perfection.

Whether you're trying to make your turkey recipes a little less dry or you want to try out some new flavors, this turkey tenderloin marinade is for you!

This is a great marinade for infusing any turkey tenderloin recipe with a ton of flavor, like my Air Fryer Turkey Tenderloin, Baked Turkey Tenderloin, and Instant Pot Turkey Tenderloin! However, you can also use it for other types of white meat, like Grilled Chicken Breast or Slow Cooker Pork Tenderloin! It's perfect for baking, searing, and even grilling, providing that extra kick of flavor and tenderness. 

Why You'll Love This Herb Marinade for Turkey

There are so many reasons to love this easy marinade recipe!

• Basic ingredients: You probably already have the ingredients in your pantry, so you can easily whip this up whenever you need a delicious marinade!
• Adds tenderness: The acid in the marinade helps break down the muscle fibers in the meat, giving you that melt-in-your-mouth texture. 
• Versatile: You don't just have to stick to turkey tenderloins. You can use this marinade with other white meat like chicken or pork to add tons of flavor!

Ingredients and Substitutions

You most likely have all the following ingredients in your kitchen right now! Scroll down to the recipe card for the full list of ingredients. 

• Dijon mustard: Provides a bit of tang and helps tenderize the meat. You can also use stone ground or whole grain mustard if you like, but don't use regular yellow mustard. 
• Maple syrup: Adds a little sweetness and maple flavor and caramelizes as the turkey sears, giving you that nice crisp crust. You could also swap in honey or brown sugar if you like but don't leave it out, or you won't get as much caramelization. 
• Soy sauce: Adds a kick of umami flavor, penetrates deep into the turkey meat, and helps break down the muscle fibers, resulting in a mouthwatering tender texture. For a gluten-free option, you can use coconut aminos or tamari!
• Apple cider vinegar: This also helps break down the muscle fibers. You could also use lemon juice, white vinegar, or balsamic vinegar. 
• Garlic cloves: Add a pungent aroma to the turkey. You can mince up fresh garlic cloves, use pre-minced garlic, or use garlic powder. 
• Dried rosemary and thyme: These herbs give the turkey that classic poultry flavor. You could also add sage or marjoram if you like. If you want to make things easy, you could use poultry seasoning instead. It's made up of white pepper, nutmeg, dried rosemary, thyme, sage, and marjoram, so it's very similar!
• Turkey tenderloins: Turkey breast tenderloins are the boneless part of the turkey breast, similar to chicken tenderloins or boneless, skinless chicken breasts. You can easily swap in chicken breast or pork tenderloin for this recipe—just be sure to adjust the cooking time accordingly.

Want more easy marinade recipes? Check out this Balsamic Marinade for Grilled Vegetables, Grilled Flank Steak with Balsamic Marinade, and Healthy Homemade Teriyaki Sauce!

Can I use turkey cutlets instead?

Yes! If you can't find turkey tenderloins, turkey cutlets are another great option! They're similar to chicken tenderloins as their thinner, but they make a great base for this marinade recipe.

How to Use This Marinade for Turkey Tenderloin

This turkey tenderloin marinade recipe is so easy to make and can be used for tons of different cooking styles!

After you make the marinade and allow the turkey to soak up its flavors, it’s time to cook it! 

Pro tip: Don't throw away the extra marinade! Reserve it to make a reduction. See the pro tip under the air fryer method section.

You have several options for using this marinade recipe. Below are some of our favorite ways to cook turkey tenderloin after it’s been marinated.

Oven Method

For this method, you'll sear the turkey tenderloin on all sides and add the reserved marinade to the skillet or a baking dish before popping the turkey in the oven. As the turkey bakes, the marinade will caramelize, producing a thick and flavorful sauce that you can spoon over top! See the recipe below for oven instructions.

Air Fryer Method

This method is perfect for getting that nice sear on the tenderloins without cooking them in a skillet! Simply pop the tenderloins in the air fryer and let them cook on each side until they're done! 

Specifically, when ready to cook, preheat the air fryer to 375 degrees. Once preheated, open the air fryer and spray with cooking spray. Let excess marinade drip off. Add the turkey breast tenderloins and cook for 20-25 minutes, until the internal temperature reaches 165 degrees. Flip the turkey after 12 minutes. Let rest for at least 5 minutes.

Pro tip: I recommend making a marinade reduction instead of pouring the marinade into the air fryer to cook with the turkey. 

To make a reduction, pour the marinade in a skillet over medium-high heat and let it come to a bowl. Continue boiling until the marinade has reduced by half. Spoon it over top of your tenderloins for extra flavor!

Instant Pot Method

For this method, you can marinate the turkey the night before and use the sauté function to sear the tenderloins directly in the Instant Pot. Add 1/2 cup of chicken broth. Close the Instant Pot and cook on high pressure for 8 minutes. Let naturally release for 10 minutes.

Slow Cooker Method

This method is a little different because you don't have to marinate the turkey beforehand! Instead, you pour the marinade ingredients into a slow cooker to cook with the turkey for 3-4 hours until tender. 

Recipe Tips and Notes

A few tips and tricks will help you get this recipe just right. 

• Marinate: 4 hours is enough time for the marinade to soak into the meat, but I recommend marinating the turkey overnight and cooking it the next day for the best flavor!
• Internal temperature: Check the internal temperature using a meat thermometer. The turkey should read 155 degrees when it's ready to come out of the oven. 
• Pat dry: Grab a paper towel and pat the tenderloins dry before marinating to remove excess moisture.
• Choose the right skillet: You need an oven-safe skillet for this recipe. I recommend using a cast iron skillet!
• Let the meat rest: You want to leave the turkey alone for at least 10 minutes to allow its juices to redistribute back into the meat, as this will give you super juicy turkey meat!
• Make a double batch: This marinade recipe is for 2 pounds of turkey tenderloin but can easily be multiplied. Multiply the marinade ingredients by two and use it later in the week for other meals or make twice the amount of tenderloins. 
• Brine: Try to look for turkey tenderloins without brine, as brine contains a lot of salt. If you can't find any without brine, just reduce the amount of salt in the recipe!

What if I don’t have an oven-safe skillet?

No worries! Before baking the tenderloins, remove them from the skillet, add them to a baking dish, and pour in any extra marinade.

Can I make the marinade ahead of time?

Yes! The marinade will last in an airtight container or glass jar in the fridge for up to 5 days. You can also freeze it in a plastic bag for up to 6 months. Let it thaw in the fridge overnight before using. 

Serving Up This Juicy Tenderloin

This recipe is perfect for pairing with whatever side dishes you like. Here are some of my favorites:

• Holiday sides: Serve up some Roasted Acorn Squash, Honey Garlic Roasted Carrots, Healthy Green Bean Casserole, and Apple Cranberry Sauce for a holiday-inspired meal. 
• Salads: Add a little green to your meal with an Easy Arugula Salad or a Wild Rice Salad!
• Vegetables: Some Roasted Parsnips, Easy Roasted Potatoes, or Roasted Delicata Squash would be delicious with this meal. 

Storage and Leftovers

Storing this recipe is super easy, and you can reuse the leftovers in tons of different ways!

• To store: Store leftover tenderloins in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 3 months. Just make sure to let it thaw in the fridge overnight before reheating.
• To reheat: Preheat your oven to 300 degrees and place the leftover turkey in a baking dish. Splash a little chicken broth or turkey stock in the dish. Wrap the dish in foil and bake for 20-30 minutes or until it's warm. 
• Leftover ideas: Slice up any leftover turkey meat and use it for salads, wraps, sandwiches, or grain bowls!