Turkey tenderloins are an affordable, simple way to enjoy a turkey dinner without buying a whole bird. Cooked over onions in a slow cooker, the juices make a rich, flavorful gravy everyone will love.
Turkey tenderloin is an often-overlooked cut: lean, naturally tender, and full of flavor. If you like slow-cooker turkey breast, try tenderloins for a quicker, smaller-scale alternative that still delivers delicious results.
Turkey tenderloins are ideal for a smaller holiday meal, a different centerpiece for a dinner party, or a fast, tasty family dinner on a busy night.
Table of Contents
- Turkey Tenderloin Ingredients
- Special Equipment Needed
- How to Make Crockpot Turkey Tenderloins
- 🙋♀️ Frequently Asked Questions
- How to Store Leftover Turkey Tenderloin
- Helpful Tips
- 🦃 What to Serve With Turkey Tenderloin
- Crockpot Turkey Tenderloins with Honey Mustard Gravy Recipe
- What Is A Turkey Tenderloin?
Turkey Tenderloin Ingredients
Below is an overview of the ingredients you’ll need. Exact amounts and full instructions are in the recipe card further down.
- Plain turkey tenderloins – This recipe uses plain tenderloins so you can control the marinade. A typical package contains two tenderloins (about 1½–2 pounds total), which is perfect for a small family meal.
Turkey Tenderloin Marinade
- Olive oil
- Apple cider vinegar
- Honey
- Dijon mustard or Creole mustard – Creole mustard adds a touch of heat if you like it.
- Garlic cloves – Smash or crush so the flavor infuses the meat and the gravy.
- Fresh rosemary
- Fresh thyme
- Kosher salt
- Black pepper
For the bottom of the slow cooker
- Onion – Sliced thick; it flavors the cooking liquid and becomes the base of the gravy.
- Chicken broth or turkey stock
To thicken the gravy
- Cornstarch
- Water or cooking liquid from the crockpot for the slurry
Special Equipment Needed
- Slow cooker (crockpot) – A 6–7 quart slow cooker is ideal but smaller sizes will work for fewer portions. You can use an Instant Pot set to slow-cook, but searing the tenderloins first helps flavor and texture.
- Instant-read thermometer or meat thermometer – To ensure the turkey reaches a safe internal temperature.
How to Make Crockpot Turkey Tenderloins
Slow-cooker turkey tenderloins are quick and forgiving when cooked on low heat. Follow these steps for juicy, flavorful meat and a silky onion gravy.
1. Make the marinade: whisk together olive oil, apple cider vinegar, honey, Dijon mustard, smashed garlic, chopped rosemary, thyme, salt, and pepper. The mixture should smell bright and tangy.
2. Coat the tenderloins in the marinade, place them and the remaining marinade in a sealed bag or container, and refrigerate for at least one hour, ideally longer (up to overnight).
3. When ready to cook, arrange thickly sliced onions in the bottom of the slow cooker and pour in the broth. Place the marinated tenderloins on top and spoon any remaining marinade over them.
4. Cover and cook on low for 4–6 hours. Avoid high heat, which can dry out the lean meat. Start checking at about 3–4 hours to gauge doneness since slow cookers vary.
5. When the turkey reaches an internal temperature of 165°F (check the thickest part), remove it and tent with foil to rest before slicing.
6. For the gravy: whisk cornstarch into a small amount of cooking liquid to form a slurry, add it to the cooking liquid and onions, and blend until smooth. Heat until thickened, either by raising the slow cooker to high or finishing the gravy in a saucepan. An immersion blender makes this quick and easy.
7. Slice the rested tenderloins and serve with warm gravy spooned over the top.
Cooking times vary by slow cooker. Check the meat early to prevent overcooking. Let the turkey rest after cooking so juices redistribute and the slices stay moist.
Once the turkey is resting, finish the gravy: add a cornstarch slurry, blend the onions into the sauce if desired, and simmer until it reaches your preferred thickness.
Serve the sliced tenderloins with warm onion gravy. The onions soften and sweeten during cooking, giving the gravy rich depth and excellent flavor.
🙋♀️ Frequently Asked Questions
No. Tenderloins are a boneless, skinless muscle. You can brown the surface but you won’t get crispy skin like on a whole roasted bird.
Yes. If using frozen, thaw if possible, then marinate at least an hour. Add an extra 1–2 hours of slow cooking if the meat isn’t fully thawed before starting.
Turkey tenderloin is white meat, but it remains tender and juicy when cooked properly.
Yes, tenderloins are very lean. The slow cooker helps retain moisture, so they can stay juicy and flavorful when cooked gently on low heat.
How to Store Leftover Turkey Tenderloin
Cool leftovers and store in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop. Leftover turkey also works well diced into soups, salads, or a pot pie.
Helpful Tips
- Because tenderloins are boneless and skinless, marinate them well and cook them covered to prevent drying out.
- If using an Instant Pot, sear the tenderloins first, sauté the onions in the browned bits, deglaze with broth, then use the Slow Cook mode set to High. Keep the lid closed while slow-cooking to retain heat. The Instant Pot makes finishing the gravy easier.
🦃 What to Serve With Turkey Tenderloin
You can add red potatoes to the slow cooker to cook with the turkey; they soak up the juices and become very flavorful, though you’ll have less gravy. Popular sides include mashed potatoes, Israeli couscous, roasted sweet potatoes, wild rice, or green beans prepared your favorite way.
Some classic pairings:
- Mashed potatoes
- Israeli couscous
- Roasted or air-fried green beans
- Roasted sweet potatoes
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Crockpot Turkey Tenderloins with Honey Mustard Gravy
Ingredients
- 2 tablespoons olive oil
- 1 ½ tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 ½ tablespoons dijon mustard
- 4 garlic cloves, crushed
- ½ teaspoon dried thyme (or leaves from 3–4 sprigs fresh thyme)
- ½ tablespoon fresh rosemary, roughly chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 turkey breast tenderloins (1½–2 lb total)
- 1 large onion, thickly sliced
- 1 cup chicken or turkey broth
For the gravy/slurry
- 1–2 tablespoons cornstarch
- 1–2 tablespoons cooking liquid or water
Instructions
- Make the marinade: whisk olive oil, apple cider vinegar, honey, Dijon mustard, crushed garlic, rosemary, thyme, salt, and pepper until combined.
- Coat the tenderloins in the marinade, place in a sealed bag or container, and refrigerate at least 1 hour or up to overnight.
- Place sliced onion and broth in the slow cooker, then add the marinated tenderloins and any remaining marinade on top.
- Cover and cook on low for 4–6 hours, checking for doneness after 3–4 hours. Avoid high heat to prevent dryness.
- When the turkey reaches 165°F, remove and tent with foil to rest before slicing.
- Make the gravy: mix cornstarch with a small amount of cooking liquid to form a slurry, add to the cooker liquid, blend if desired, and heat until thickened. You can finish the gravy in a saucepan if you prefer.
- Slice the turkey, spoon gravy over the top, and serve.
Notes
Serving: This recipe serves 3–4 adults, depending on appetites.
Leftovers: Store cooled leftovers in an airtight container and reheat in the microwave or use in pot pies, soups, or sandwiches.
Helpful Tips
- Marinate well and keep the meat covered during cooking so it stays moist.
- For Instant Pot use, sear first, sauté the onions in the fond, deglaze with broth, and then use Slow Cook mode on High. Keep the lid closed to retain heat.
Special Equipment Needed
- 6-quart crockpot or slow cooker (or similar size)
- Instant-read meat thermometer
Nutrition
Calories: 232 kcal
Carbohydrates: 19 g
Protein: 21 g
Fat: 9 g
Nutrition information is approximate and should be used as a guide.
What Is A Turkey Tenderloin?
Turkey tenderloins are a long, lean muscle located near the breast. They are tender even on older birds and can be larger than a single chicken breast, making them a convenient and efficient cut for smaller meals.
When purchasing at a store, they typically come packaged and are easy to prepare. In wild-harvest situations, they’re found beneath the breast meat. Grocery-store turkeys bred for large breasts may have smaller tenderloins, but they remain a tasty, quick option for weeknight or holiday cooking.