This garlic butter turkey tenderloin is a simple, savory centerpiece for Thanksgiving dinner, with tender slices and a golden herb butter coating. I love how quickly it cooks, leaving more time to enjoy the rest of the meal.
Why You’ll Love This Turkey Tenderloin
This recipe brings plenty of classic holiday flavor without the long roasting time of a whole turkey. A quick sear adds color, then the tenderloins finish in the oven with garlic, butter, and herbs. The pan juices make an easy sauce for spooning over each slice.
Turkey Tenderloin Ingredients & Substitutions
- 1 1/2 pounds turkey tenderloins, patted dry
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, softened
- 3 garlic cloves, finely minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley, for serving
Use fresh thyme or rosemary in place of the dried herbs if you have them. Vegetable broth works in place of chicken broth, and a small squeeze of lemon brightens the butter sauce.
Step-by-Step Instructions to Make Turkey Tenderloin
1. Heat the oven and season the turkey
Heat the oven to 400°F. In a small bowl, stir together the softened butter, minced garlic, thyme, rosemary, paprika, salt, and black pepper. Pat the turkey tenderloins dry and rub the herb butter over all sides.
2. Sear the tenderloins
Warm the olive oil in a large oven-safe skillet over medium-high heat. Add the turkey and sear for about 2 minutes per side, until lightly golden. Work in batches if needed so the pan is not crowded.
3. Bake until cooked through
Pour the chicken broth into the skillet around the turkey. Transfer the skillet to the oven and bake for 15 to 20 minutes, depending on the thickness of the tenderloins. Check the center with an instant-read thermometer. Turkey is ready when it reaches 165°F.
4. Rest and serve
Move the turkey to a cutting board and let it rest for 5 to 10 minutes. Stir the lemon juice into the pan juices, taste, and adjust the seasoning if needed. Slice the tenderloins across the grain, spoon the sauce over the top, and finish with parsley.
Tips for Success
- Pat the turkey dry before seasoning so it sears instead of steaming.
- Use an instant-read thermometer for the most reliable doneness check. Insert it into the thickest part of the meat.
- Start checking the temperature early because tenderloins vary in thickness and can cook quickly.
- Let the meat rest before slicing so the juices have time to settle.
- If your skillet is not oven-safe, transfer the seared turkey and broth to a baking dish before baking.
Variations of Turkey Tenderloin
For a little extra warmth, add 1/4 teaspoon of onion powder or a pinch of cayenne to the butter mixture. Swap the rosemary for sage for a more traditional Thanksgiving flavor. You can also add halved shallots to the skillet before it goes into the oven, then serve them with the sliced turkey and pan sauce.
Serving Suggestions: What to Pair with Turkey Tenderloin
Serve this tenderloin with mashed potatoes, roasted sweet potatoes, or a creamy polenta to catch the garlic butter sauce. For a festive plate, add green beans, roasted Brussels sprouts, cranberry sauce, and warm dinner rolls. It also pairs nicely with a simple green salad when you want a lighter holiday meal.
Storage & Reheating Instructions
Store cooled turkey and pan sauce in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a covered skillet with a spoonful of broth or reserved sauce over low heat, just until warmed through. You can also microwave portions in short intervals, covering them to help keep the meat moist. Freeze leftovers with a little sauce for up to 2 months, then thaw overnight in the refrigerator before reheating.
Memories Made Around the Table
I like serving this dish when the holiday table is full but the kitchen is busy. The aroma of garlic and herbs brings everyone in, and slicing the tender turkey right before dinner makes the meal feel special without adding a complicated carving step. It is a lovely option for a smaller Thanksgiving gathering, too.
FAQs
Can I make turkey tenderloin ahead of time?
You can season the tenderloins and prepare the garlic butter a day ahead. Keep them covered in the refrigerator, then sear and bake shortly before serving for the juiciest result.
How do I know when turkey tenderloin is done?
Use an instant-read thermometer in the thickest part of the meat. Remove the turkey from the oven when it reaches 165°F, then let it rest before slicing.
Can I use a baking dish instead of a skillet?
Yes. Sear the turkey in a regular skillet, then transfer it to a baking dish with the broth and bake as directed.
What can I do with leftover turkey tenderloin?
Slice leftovers for sandwiches, grain bowls, salads, or wraps. Add a little of the pan sauce when reheating to keep the turkey tender.
Final Thoughts
This garlic butter turkey tenderloin is an easy way to bring a comforting holiday main to the table, whether you are hosting Thanksgiving or cooking a smaller dinner. Keep the thermometer close, let the meat rest, and serve every slice with a little of that savory pan sauce.
Garlic Butter Turkey Tenderloin
Equipment
- 1 Oven-safe skillet
- 1 Instant-read thermometer
Ingredients
- 1.5 pounds turkey tenderloins patted dry
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter softened
- 3 cloves garlic finely minced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary crushed
- 0.5 teaspoon paprika
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 cup chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley chopped, for serving
Instructions
- Heat the oven to 400°F. In a small bowl, stir together the softened butter, minced garlic, thyme, rosemary, paprika, salt, and black pepper. Pat the turkey tenderloins dry and rub the herb butter over all sides.
- Warm the olive oil in a large oven-safe skillet over medium-high heat. Add the turkey and sear for about 2 minutes per side, until lightly golden. Work in batches if needed so the pan is not crowded.
- Pour the chicken broth into the skillet around the turkey. Transfer the skillet to the oven and bake for 15 to 20 minutes, depending on the thickness of the tenderloins. Check the center with an instant-read thermometer. Turkey is ready when it reaches 165°F.
- Move the turkey to a cutting board and let it rest for 5 to 10 minutes. Stir the lemon juice into the pan juices, taste, and adjust the seasoning if needed. Slice the tenderloins across the grain, spoon the sauce over the top, and finish with parsley.