Butt Rubbed Turkey Breast Tenderloin

Butt Rubbed Turkey TenderloinIs anyone panicking about Turkey today?

Anyone. . . ?Butt Rub Spices

I’m not.

Well, a little.

OK. I am. Sort of.

I don’t know why though, I don’t host at my house, and I’m not in charge of the turkey.

Me? I’m the potatoes gal. Sweet potatoes, mashed potatoes. . . .

I’m like the Forrest Gump of potatoes.

So turkey does not stress me out. Coat with olive oil

If it did however, I would consider a slightly untraditional route and make this one.

Turkey tenderloins are brushed with olive oil, rubbed with. . . yep: Butt Rub. then refrigerated for a couple of hours. When it’s time to cook, all you need is 30-40 minutes and you’re done. Voila.

Your oven is freed up for things like green bean casserole, sweet potatoes (of course), and warm rolls, because this turkey can be grilled.

When I did this round, I tried twoBrush on the oil tenderloins on the grill, and two baking in the oven. I found both turned out well.

So, if you have the hankering for turkey, but not quite TURKEY, maybe this is a legitimate alternative for you.

This, I might add, would be a great way to get the guys to make the turkey.

They can huddle around the grill gripping their beers and being manly while us girls bustle around the kitchen sipping wine. sprinkle on the spices

Why, you might ask, is it called Butt Rub?

I have no good reason for you. We call it that because almost a decade ago we had dinner at a friend’s house and she said the dry rub her dad always used was called Butt Rub. No one really knew what went in it.

So, this is my version of Butt Rub. But now I know what goes in it.

I figure we’re in good company as farRub the spices in as “Butt” goes in the kitchen. . . we do, after all, eat Boston Butt Pork Roast and Rump Roast.

It’s time Turkey entered the Butt game.

So save all that time you might spend basting a whole bird and devote it instead to football, or chit-chat, or snacking, or making thankful lists, or playing outside, or sitting by the fire, or . . . you get my point.

Easy peasy. Quick. Dee-lish.

Butt Rubbed Turkey Tenderloin

And, it makes fantastic sandwiches if you manage to have leftovers.

Oh! And don’t think you have to limit Butt Rub to turkey tenderloin.

It pretty much works with everything, and is especially good with pork tenderloin.

Just sayin.

You might want to keep a little Butt Rub handy for future use.

Butt Rubbed Turkey BreastTenderloin


  • 2.5 - 3 pound Turkey Breast Tenderloin (3-4 pieces)
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • Olive Oil for coating meat


Add all spices to a small bowl. Mix well, and set aside.

Drizzle the turkey tenderloins in olive oil and use a brush to coat them evenly with oil.

Sprikle spices evenly over meat and rub with fingers to work them into the turkey. Place the turkey on a plate or in a tray, cover, and refrigerate for 2-3 hours.

When ready to cook, either grill over medium to medium-high heat for about twenty five minutes, turning half way through. Internal temperature should be 160 degrees F. Cover loosely with foil and let rest for 10-15 minutes before slicing.

To bake, preheat oven to 400 degrees F.

Place turkey tenderloins on a rack over a foil-lined cookie sheet. Bake for 30-40 minutes, until internal temperature reaches 160 degrees. If you'd like crispier crust on the outside, broil the tenderloins 4" away from heat for 3-5 minutes (after baking), watching carefully so not to burn.

Remove from heat and loosely cover with foil and allow to rest for 10-15 minutes before cutting.


Sara | Home is Where The Cookies Are


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