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Easy Thanksgiving Turkey Tenderloin with Herb Gravy

Thanksgiving turkey tenderloin roasts in a 9x13-inch baking dish and comes out juicy, with a savory herb gravy made from butter, chicken broth, sage, and thyme. It’s a straightforward holiday main that’s ready to slice and serve after a short rest.
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Prep Time 10 minutes
Cook Time 37 minutes
Resting time 10 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1.5 lb turkey tenderloins
  • 1 tbsp olive oil
  • 1 tsp poultry seasoning
For the herb gravy
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cup low-sodium chicken broth
  • 1 tsp sage finely chopped fresh
  • 0.5 tsp thyme leaves fresh
  • 0.25 tsp salt kosher
  • 0.125 tsp black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 medium saucepan

Method
 

Roast the turkey
  1. Heat the oven to 400°F.
  2. Pat the turkey tenderloins dry, place them in a 9x13-inch baking dish, and rub them with the olive oil and poultry seasoning.
  3. Roast for 25–35 minutes, until the thickest part reaches 165°F on an instant-read thermometer.
  4. Transfer the turkey to a cutting board and let it rest for 10 minutes.
Make the herb gravy
  1. While the turkey rests, melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute, whisking constantly.
  3. Gradually whisk in the broth until smooth, then stir in the sage, thyme, salt, and pepper.
  4. Bring the gravy to a simmer and cook for 4–6 minutes, whisking often, until thick enough to coat a spoon.
  5. Pour any juices from the baking dish into the gravy and simmer for 1 minute.
  6. Slice the turkey and serve it with the gravy.

Notes

For the smoothest gravy, whisk the broth in gradually to prevent lumps. Refrigerate leftovers for 3–4 days or freeze for 2–3 months. For a gluten-free option, substitute a 1:1 gluten-free flour blend for the all-purpose flour.