Turkey Breast Tenderloin

The smoky, spicy Cajun seasoning adds depth and heat without overpowering the turkey’s natural flavor. Its zesty blend of cayenne, paprika, garlic, and spices pairs perfectly with rice, roasted veggies, or cornbread, making it an excellent addition to any Thanksgiving dinner table.

Looking for a more traditional flavor? If you prefer a classic garlic and herb Turkey Seasoning, we’ve got you covered with our turkey tenderloin.

Use leftovers to make delicious Turkey Sliders.

Cooked poultry on a plate with asparagus.

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How To Roast Turkey Tenderloin In Oven

Here’s how to roast turkey breast tenderloin with cajun seasoning and butter:

Prep: Mix together the cajun rub and rub all sides of the tenderloins. Top with pats of butter.

Turkey tenderloin coated in cajun spices and topped with butter.

Bake: Bake for 20-30 minutes, or until the internal temperature hits 165˚F.

Cooked cajun turkey tenderloin on a lined baking sheet.

Tips and Variations

Optional: When making turkey tenderloin recipes, whip up a batch of cajun turkey brine, turkey breast brine, or this Cajun Turkey Injection and plump it up before roasting.
Make sure to dry the turkey breast tenderloin with paper towels before coating with the cajun seasoning. To get a nice crust, the tenderloin needs to be dry.
Use store-bought or homemade cajun seasoning. If you don’t have any on hand, you can always sub in creole seasoning.
Use the leftover drippings to make turkey gravy or cajun gravy. You can also use Turkey Broth.
Whip up a batch of cajun sauce to use as a dipping sauce.
Leftover turkey can be keep in an airtight container for 2-3 days in the refrigerator.

Sliced poultry on a plate with asparagus.

Side Dish Recipes

Here’s a few side dish ideas whether you’re making it for Thanksgiving dinner or a normal weekday meal: Maple Glazed Carrots, Cheesy Mashed Potatoes, Crack Green Beans With Bacon, and Corn Casserole.

Cajun Turkey Tenderloin

This Cajun turkey tenderloin recipe delivers tender, juicy slices of turkey with a kick of bold Louisiana flavor—perfect for both quick weeknight meals and festive holiday spreads. The rub also works when making sous vide turkey tenderloin.

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 6 servings

Calories: 5kcal

Author: Darcey Olson

Cost: $10

Ingredients

CAJUN SEASONING

1½ tbsp paprika
1 tbsp garlic powder
½ tbsp salt (*Note 1)
½ tbsp onion powder
½ tbsp Italian seasoning
½ tbsp dried thyme
¼-½ tbsp cayenne pepper (*Note 2)
½ tbsp black pepper

TURKEY TENDERLOIN

1½-2 lb turkey tenderloins (*Note 3)
2 tbsp butter, cut into 4-6 pats

Instructions

Preheat oven to 400˚F.
Combine all the rub ingredients in a small bowl. Rub all sides of the tenderloin ensuring an even coating.
Transfer the tenderloins to a greased baking sheet. Place the pats of butter on top of the tenderloin.
Cook for 20-30 minutes, or until the internal temperature is 165˚F. The total time will vary based on the size of the turkey tenderloin.
Remove from the oven. Let rest for 5 minutes before slicing and serving.