Sheet Pan Turkey Tenderloin Dinner with Apples and Sage

Name: Sheet Pan Turkey Tenderloin Dinner with Apples and Sage
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 dinner servings
Ingredients: 1 1/4 pounds plain boneless skinless turkey breast tenderloins, about two small pieces, 567 g total raw edible weight; not pre-seasoned; 1 pound baby gold potatoes, skin on; quarter into roughly 3/4-inch pieces, 454 g raw edible weight; 8 ounces broccoli florets, cut into bite-size pieces, 227 g raw edible weight; 1 apple large firm apple, core and cut into eight thick wedges; 180 g edible weight with skin; 2 tablespoons olive oil, divided; nutrition estimate uses 28 g; 1 teaspoon ground sage, divided; USDA portion conversion uses 0.7 g per teaspoon; 1 teaspoon garlic powder, divided; nutrition estimate uses 3.1 g; 3/4 teaspoon fine salt, divided; 1/4 teaspoon ground black pepper, divided

Author:: Kristina Recipes
Published:: October 21, 2026
Prep Time:: About 15 min
Cook Time:: About 45 min
Total Time:: About 65 min
Servings:: 4
Yield:: 4 dinner servings

Sheet Pan Turkey Tenderloin Dinner gives you sliced sage-seasoned turkey, golden potatoes, broccoli, and soft roasted apple wedges without cooking a whole bird. The potatoes go in first; the broccoli and apple join later. A thermometer tells you when the turkey is ready, so dinner does not depend on a single exact oven time.

For a small holiday meal or a regular fall dinner, this makes four portions. The sage and apple add familiar autumn flavor without a sweet glaze or a separate sauce.

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Sliced sage-roasted turkey tenderloin with golden potatoes, broccoli, and roasted apple wedges on a white platter

How to Make a Sheet Pan Turkey Tenderloin Dinner

The useful part of this method is the order. Quartered potatoes need more oven time than broccoli and apple wedges, while turkey needs its own temperature check. Start the potatoes, add the turkey, and leave the quick-cooking ingredients until the end.

Use a large 13-by-18-inch rimmed pan. Pat the turkey dry and cut the potatoes into roughly 3/4-inch pieces so they roast evenly. Keep a clean plate ready in case the turkey finishes before the vegetables.

Start the Potatoes Before the Turkey

Toss the potatoes with half the oil and part of the sage, garlic powder, salt, and pepper. Give them a single layer on the pan and roast for 15 minutes at 425°F. They do not need to be fully tender yet.

Starting them alone lets their cut sides begin to brown. When you add the turkey, move the potatoes rather than stacking them under the meat.

Quartered baby gold potatoes beginning to brown in one layer on a rimmed metal sheet pan

Add the Turkey After 15 Minutes

Season the two plain tenderloins with oil, sage, garlic powder, salt, and pepper. Set them in the open space beside the potatoes and roast about 15 minutes before adding the last ingredients. Check each tenderloin with a thermometer at this point; move any piece already at 165°F to a clean plate.

Choose plain, unseasoned turkey for this version. Some packaged tenderloins contain a marinade or added solution, which changes both the salt level and the nutrition estimate.

Add Broccoli and Apple Near the End

Cut the broccoli into bite-size florets and the cored apple into thick wedges. Toss them with the remaining oil, sage, and salt, then spread them around the turkey. Roast another 12 to 15 minutes. The broccoli should have a few browned tips, and the apple should be soft enough to eat while still holding its shape.

Do not squeeze everything into a small pan. If the ingredients cannot sit in a loose single layer, use a second pan for the broccoli and apple. A crowded pan traps moisture and slows browning.

Partly roasted sage-seasoned turkey and potatoes on a sheet pan with newly added broccoli florets and red-skinned apple wedges

Check the Turkey, Not Just the Clock

Insert a food thermometer into the thickest part of each tenderloin. Turkey is ready at 165°F. The 12-to-15-minute final roast is a guide; tenderloin thickness and oven heat can change the timing.

If the turkey reaches 165°F while the vegetables need more time, move it to a clean plate and let it rest. If it has not reached 165°F, leave it in the oven and check again after a few minutes. Rest the cooked turkey for 5 minutes before slicing across the grain.

Leftovers and a Nutrition Estimate

Refrigerate leftovers promptly in shallow covered containers. Cooked turkey keeps for 3 to 4 days at 40°F or below. Reheat leftovers to 165°F.

The ingredient-level estimate is about 357 calories, 38 g protein, 31 g carbohydrate, 10 g fat, and 5 g fiber per serving, based on four equal portions. It uses plain raw turkey breast as the closest USDA profile for plain tenderloin, 1 pound potatoes, 8 ounces broccoli, one 180 g edible apple, and 2 tablespoons oil. Seasoned turkey packages and produce sizes change the result.

For a vegetable-only side with a different mix of fall produce, see our roasted veggie sheet pan mix and give its vegetables room on the pan.

If you want another turkey dinner with pantry staples, try the ground turkey, sweet potato, and white bean skillet.

Frequently Asked Questions

How do I know when turkey tenderloin is done?

Check the thickest part of each tenderloin with a food thermometer. It must reach 165°F. Oven time alone cannot confirm doneness.

Why do the potatoes go in first?

The quartered potatoes need roughly 40 to 45 minutes in this method, while broccoli and apple wedges need only the final 12 to 15 minutes. Staggering them helps each ingredient finish at the right texture.

What if the turkey finishes before the potatoes?

Move the turkey to a clean plate once both pieces reach 165°F. Let it rest while the potatoes continue roasting until fork-tender.

Can I use a smaller sheet pan?

Use a second pan if a smaller pan would force the turkey, potatoes, broccoli, and apple into a pile. Space helps the vegetables roast rather than steam.