Small Group Thanksgiving With Prosciutto-Wrapped Turkey Tenderloin
A whole roast turkey is idyllic as the centerpiece for many Thanksgiving meals, but with the holidays looking a bit different this year, we wanted to make sure you had options for small group and more intimate Thanksgiving dinners. Prosciutto-wrapped turkey tenderloin is a great way to feed 4-6 guests!
- Quick cook time: roasted turkey tenderloin is ready in 30-35 minutes.
- Low stress: make brush the turkey with our simple glaze, wrap in prosciutto, then bake. That’s it!
- Wrapping the tenderloin in prosciutto provides texture! There’s no crispy turkey skin here, so we’re recreating that beloved texture by crisping up prosciutto. Adds a nice salty bite too! Also, it helps to seal in the moisture of the turkey, ensuring it doesn’t try out.
- There’s a white wine sauce if you want to fancy it up a bit! Don’t worry, it’s completely optional and your turkey will still be moist without it!
Ingredients For Prosciutto-Wrapped Turkey Tenderloin
- Turkey tenderloin, sometimes sold as 1 long tenderloin or 2 smaller tenderloins (as shown below)
- Prosciutto, thinly sliced
For the glaze: you’ll need unsalted butter, maple syrup, bourbon, and chopped sage or rosemary!
Optional white wine sauce: dry white wine (such as Pinot Blanc or Pinot Gris), unsalted butter, and sherry vinegar.
Prep The Tenderloin
Make the bourbon glaze. Combine butter, maple syrup, bourbon, and fresh sage in a small sauce pan, then melt.
Prepare the turkey. Season the turkey lightly on all sides with Kosher salt (not too much, just about ½ tsp, as the prosciutto is already quite salty). Brush the glaze all over turkey.
Prepare the baking sheet. Place parchment on a rimmed baking sheet. Layer the prosciutto slices on top of each other to form a rectangle slightly larger than each piece of tenderloin. Place the tenderloin in the center, then use the parchment paper to help lift, roll, and fold the prosciutto up and around each piece of turkey. Use your hands to gently press prosciutto down and secure it to each tenderloin.
That’s it! We’re ready to roast the turkey tenderloins!
How To Cook Turkey Tenderloin
Preheat an oven to 425 F. The idea is to cook the tenderloin at a relatively high heat so it crisps the prosciutto. Also, because turkey tenderloin is thin, it doesn’t take long to cook.
Cook prosciutto-wrapped turkey tenderloin for 30-35 minutes, or until an internal temperature of 165 F is reached. When checking the temperature, insert the thermometer into the thickest part of the tenderloin. We recommend removing the turkey when it is around 160F as the temperature will continue to rise as it rests.
Important: allow turkey to rest for 10 minutes before slicing!
Tips For The Best Turkey Tenderloin
- Make sure to line up the prosciutto on a sheet of parchment paper on the baking sheet. This makes it 100x easier to roll up around the turkey tenderloin.
- Allow the turkey to rest for 10 minutes before slicing. This goes for all meats, whether it’s our roast turkey breast, a whole roast turkey, or an entirely different meat altogether like roast rack of lamb.
- Note that cook time will vary based on thickness of turkey tenderloin. Always use a meat thermometer to ensure proper doneness. Poultry is safe to eat when an internal temperature of 165F is reached. We recommend removing the turkey when it is around 160F as the temperature will continue to rise as it rests.
What To Serve With Roasted Turkey Tenderloin
We love to serve this with a simple vegetable side dish, such as sautéed green beans with walnut and anchovy vinaigrette. Much easier (and healthier!) than a traditional green bean casserole, but packs a punch in terms of flavor.
You can also check out our Thanksgiving recipe round-up! It’s got all kinds of amazing recipes to keep your holiday celebration delicious, but low stress, including tons of side dish ideas, perfect to serve with this turkey tenderloin recipe.
Looking for another small group Thanksgiving option? How about turkey milanese? Keeps the spirit of the holiday without the stress, and so perfect for 2-4 people.
If you make this Prosciutto-Wrapped Turkey Tenderloin recipe, please let us know by leaving a review and rating below!
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For more easy Thanksgiving recipes, check out the following:
- Whole beef tenderloin
- White cheddar biscuits
- Cast iron skillet cornbread
- Butternut squash mash
- Mashed potatoes with sour cream
Prosciutto-Wrapped Turkey Tenderloin
For the glaze
- 2 Tbsp unsalted butter
- 2 Tbsp maple syrup
- 2 Tbsp bourbon
- 1 tsp fresh sage finely chopped
For the turkey
- 1 ¼ – 1 ½ lb turkey tenderloin
- ½ tsp Kosher salt
- 10-12 slices prosciutto
For the white wine sauce (optional)
- ½ cup white wine
- 3 tbsp unsalted butter
- 1 Tbsp sherry vinegar
- chives thinly sliced, optional garnish
- Make the glaze. Preheat oven to 425 F. Combine all glaze ingredients in a small sauce pan. Heat over medium-high heat and bring to a boil. Remove from the heat.
- Season and wrap the turkey. Season the turkey tenderloin(s) with kosher salt, then brush with glaze on all sides. Meanwhile, place a piece of parchment on a rimmed baking sheet. Layer prosciutto slices on top of each other to form a rectangle slightly larger than the tenderloin. Place turkey in the center of the prosciutto, then carefully use the parchment paper to help lift and fold the prosciutto up, over, and around the tenderloin, sealing on all sides by lightly pressing the prosciutto down. Repeat with remaining tenderloin (if cooking two).
- Cook the tenderloin. Cook in a preheated oven for 30-35 minutes or until the internal temperature of the turkey is 165 F and the prosciutto is crispy. Allow turkey to rest 10 minutes before slicing and serving. Note: cook time is based on thickness of the tenderloin and may need to be adjusted. Always check temperature to ensure proper doneness.
- Make the quick wine sauce. Combine white wine, butter, and sherry in a small sauce pan. Bring to a rapid boil, then allow to reduce for 2-3 minutes. Cut turkey into ½" thick slices, then serve with sauce on the side for dipping. Garnish with chives (or other fresh herbs), optional.
- Don’t have sage? Substitute with rosemary or thyme.
- Turkey tenderloins are often sold as two smaller tenderloins (as shown here, totaling about 1.3 lb). You may also see them sold as one longer tenderloin. The same method can be used regardless of size or weight. The key is to note that cook time varies based on thickness of turkey. As long as you use a meat thermometer to begin checking doneness around 30 minutes, you’re good. Turkey is safe to eat at an internal temperature of 165F. We recommend removing the turkey when it is around 160F as the temperature will continue to rise as it rests.