The first step is to brine the turkey tenderloin, this can be for as little as 30 minutes and up to 12 hours.

Mix the brine ingredients and pour over the turkey tenderloin.

After 30 minutes, remove the turkey tenderloin from the brine and pat them dry. You need to make sure you dry them as best as you can so that the seasoning would stick to the meat.

Mix all the seasoning ingredients in a bowl.

Sprinkle the seasoning evenly over the both sides of the turkey tenderloins, Be generous with the seasoning.

Preheat the oven to 375 dgereesF

Preheat the butter in a heavy oven safe skillet (preferable), or a regular skillet and later transfer to an oven dish.

Sear the turkey for 8-10 minutes on one side until golden, and then flip to cook for another 7 minutes.

Once seared on both sides, add in some garlic.

Add the orange juice, and herbs.

Now pour the stock and dab the butter all around the pan.

Cover the pan with foil and roast in the oven for 25-35 minutes depending on the thickness of your turkey tenderloins until an oven thermometer reads 170 degrees F in the thickest part of the tenderloin.

If you're transferring to an oven dish, follow exactly the same step by removing the turkey from the skillet and add it to an oven safe dish. Add on the garlic, orange juice, herbs, butter and stock, cover the pan and roast.

When done, place the turkey on a cutting board and cover with foil while you make the gravy.

Mix the milk and flour in a jar and pour over the skillet drippings and sauce (if using an oven safe dish, transfer all ingredients back to the same searing skillet you used at first).

Bring to a boil and use a potato masher to mash up all ingredients together. Cook the gravy for 15 minutes simmering on low heat.

Strain the gravy into a bowl.

Pour the gravy over the turkey and enjoy!