Air Fryer Turkey Tenderloin

Ingredient Notes

A few simple ingredients come together to give this turkey tenderloin plenty of savory, herby flavor.

What is Turkey Tenderloin?

Turkey tenderloin is a boneless, skinless strip of meat found underneath the turkey breast. It is smaller and more tender than a whole boneless turkey breast and usually comes two pieces to a package. Packages may be labeled turkey tenderloin or turkey breast tenderloin.

How Long to Cook Turkey Tenderloin in the Air Fryer?

For two turkey tenderloins totaling about 1½ pounds, I air fry them at 350°F for 20-25 minutes, flipping halfway through. In my testing, they typically take about 22 minutes.

The exact cooking time depends more on the thickness of each tenderloin than the total package weight, so start checking the internal temperature toward the lower end of the cooking range. Turkey is safely cooked when the thickest part reaches 165°F.

How to Make Air Fryer Turkey Tenderloin

Air fry turkey tenderloin with a beautifully seasoned, lightly browned exterior while keeping the center tender and juicy.

Step 1: Pat the turkey tenderloins thoroughly dry with paper towels, then brush them all over with olive oil. Starting with a dry surface helps the oil and seasonings cling evenly instead of sliding off the meat.

Step 2: Combine the garlic powder, onion powder, paprika, thyme, rosemary, salt, and black pepper in a small bowl.

Sprinkle the seasoning mixture evenly over the tenderloins, gently pressing it onto the meat so it sticks. Don't forget the sides and ends.

Step 3: Preheat the air fryer to 350°F, then arrange the seasoned turkey tenderloins in a single layer in the basket.

Leave some space around each piece rather than squeezing them together. Air fryers rely on hot air circulating around the food, so overcrowding can lead to less even cooking and browning.

If you're cooking more than two tenderloins, cook them in batches rather than crowding the air fryer basket.

Step 4: Air fry the turkey at 350°F for 20-25 minutes, flipping the tenderloins halfway through so both sides cook and brown evenly.

Start checking the internal temperature as you approach the 20-minute mark rather than automatically cooking for the full 25 minutes. Insert an instant-read thermometer into the thickest part of the tenderloin and cook until it reaches 165°F.

Transfer the cooked turkey tenderloins to a cutting board and let them rest for 5-10 minutes before slicing.

It's tempting to slice into them right away, but this short rest gives the juices time to redistribute through the meat instead of running out onto the cutting board. The result is noticeably juicier slices.

Slice the tenderloin into medallions and serve while warm.

Tips for the Best Turkey Tenderloin

• Pat the turkey completely dry. Excess moisture slows browning and makes it harder for the seasoning to cling.
• Don't rely on the timer alone. Tenderloins vary in thickness, and air fryer models cook differently. Use 20-25 minutes as a guide and let the thermometer determine when it's done.
• Check both tenderloins. If one piece is noticeably smaller, it may reach 165°F a few minutes before the larger one. Remove each piece as it finishes rather than overcooking the smaller one.
• Don't overcrowd the air fryer. Hot air needs to circulate around the tenderloins to brown them evenly.
• Rest before slicing. Five to ten minutes gives the juices time to settle back into the meat.
• Slice across the grain. This gives you more tender medallions.

Serving Suggestions

One of the things I love about turkey is that it doesn't have to wait for Thanksgiving. The savory herb seasoning is simple enough to pair with just about anything, so this recipe works just as well for a weeknight dinner as it does for a smaller holiday spread.

For an easy weeknight dinner, keep things simple with air fryer green beans, air fryer sweet potato cubes, or roasted vegetables. Add a simple salad or some crusty bread and you've got a cozy, no-fuss meal without turning on the oven.

If you're making this for a holiday like Thanksgiving or Christmas, go all in on the comfort food. Some of my favorites are bourbon sweet potato casserole, stove top stuffing with sausage, fall pasta salad, and jalapeño corn casserole. They give you that classic holiday plate without having to roast an entire turkey.

Recipe FAQs

Storage

Store leftover turkey in an airtight container in the refrigerator for 3-4 days. I prefer storing the tenderloin whole or in larger pieces rather than thinly sliced because it loses less moisture.

When reheating, use gentle heat. Add a spoonful of broth or gravy if the turkey is sliced, cover it, and heat just until warmed through. I prefer to use the microwave, but you can also reheat them in the air fryer at 350°F for 2-3 minutes.

To freeze, place the cooled turkey tenderloins in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Thaw them overnight in the refrigerator before reheating.