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Sliced herb turkey with title reading Juicy Air Fryer Turkey Tenderloin Recipe
Good Fork Daily Editorial Kitchen

Juicy Air Fryer Turkey Tenderloin Recipe

5 from 1 vote
Two plain raw turkey breast tenderloins shaped for even cooking and finished at a thermometer-verified 165°F.
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Prep Time 10 minutes
Cook Time 24 minutes
Resting time 8 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 2 plain raw turkey breast tenderloins about 24 ounces total
  • 1 tablespoon avocado oil or olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary crushed
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon Diamond Crystal kosher salt or 3/8 teaspoon fine salt; reduce if turkey is enhanced
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Dijon mustard optional
  • chopped parsley and lemon wedges optional, for serving

Equipment

  • Air fryer
  • Dedicated raw-meat cutting board
  • Small mixing bowl
  • Silicone-tipped tongs
  • Thin-probe instant-read thermometer
  • Clean carving board

Method
 

  1. Preheat the air fryer to 380°F if recommended. Pat fully thawed raw tenderloins dry.
  2. Fold each thin tapered end underneath to create an even shape; secure with a counted toothpick if needed.
  3. Combine paprika, garlic powder, rosemary, onion powder, salt and pepper. Coat turkey with oil and Dijon, then apply the rub.
  4. Arrange with space between pieces. Air fry at 380°F for 10 minutes.
  5. Turn with clean tongs and cook 8 minutes more. Check each thickest center with a thin thermometer.
  6. Continue in 2-minute intervals, usually 20 to 26 minutes total, removing each piece when it reaches 165°F.
  7. Rest on a clean board for 5 to 10 minutes. Remove toothpicks and slice across the grain.

Notes

  • This timing is for fully thawed plain raw turkey breast tenderloins, not a whole breast or frozen roast.
  • Reduce or omit salt when the package lists retained solution, broth or marinade.
  • Check each tenderloin separately and cook every thickest center to 165°F.
  • This recipe was developed through culinary research and editorial review.