I love serving garlic butter turkey tenderloin when Thanksgiving calls for something cozy but easier than a whole bird. It cooks quickly, stays juicy, and brings plenty of buttery garlic flavor to the dinner table.
Why You’ll Love This Garlic Butter Turkey Tenderloin
This tenderloin is simple to prepare and easy to carve into neat slices. A quick sear adds golden edges, while a savory butter, garlic, and herb mixture keeps the turkey flavorful as it roasts. It also leaves room in the oven for your favorite Thanksgiving sides.
Garlic Butter Turkey Tenderloin Ingredients & Substitutions
- 1 1/2 pounds turkey tenderloin, patted dry
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, softened
- 3 garlic cloves, finely minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley, for serving
Use fresh thyme or rosemary in place of dried herbs, using about 1 tablespoon of each. Vegetable broth works instead of chicken broth, and a small squeeze of extra lemon brightens the pan juices.
Step-by-Step Instructions to Make Garlic Butter Turkey Tenderloin
1. Heat the oven and season the turkey
Heat the oven to 400°F. In a small bowl, mix the softened butter, garlic, thyme, rosemary, salt, and pepper. Pat the turkey dry, then rub the garlic butter over all sides.
2. Sear the tenderloin
Warm the olive oil in an oven-safe skillet over medium-high heat. Add the turkey and sear for about 2 minutes per side, turning until lightly golden. If you do not have an oven-safe skillet, transfer the seared turkey to a small baking dish.
3. Roast until cooked through
Pour the chicken broth and lemon juice into the skillet around the turkey. Roast for 18 to 25 minutes, depending on the tenderloin’s thickness, until a thermometer inserted into the thickest part reads 165°F.
4. Rest, slice, and serve
Transfer the turkey to a cutting board and rest it for 5 to 10 minutes. Slice across the grain, spoon the pan juices over the top, and finish with parsley.
Tips for Success
- Pat the turkey dry before seasoning so it sears instead of steams.
- Use an instant-read thermometer to check the thickest part and avoid overcooking.
- Let the tenderloin rest before slicing so the juices have time to settle.
- If the pan looks dry before roasting, add a splash more broth.
Variations of Garlic Butter Turkey Tenderloin
For a citrus-herb version, add 1 teaspoon of lemon zest to the butter. For a little warmth, mix in 1/4 teaspoon paprika. You can also add 1 cup of sliced mushrooms or halved shallots to the pan before roasting so they cook in the garlic butter juices.
Serving Suggestions: What to Pair with Garlic Butter Turkey Tenderloin
Serve the sliced turkey with mashed potatoes, roasted carrots, green beans, or a crisp salad. For a Thanksgiving spread, add stuffing and cranberry sauce, then spoon the skillet juices over the turkey just before serving.
Storage & Reheating Instructions
Refrigerate leftover turkey in an airtight container for up to 3 days. Store the pan juices with it to help keep the slices moist. Reheat gently in a covered skillet over low heat with a splash of broth, or warm in a covered baking dish at 300°F until heated through.
Memories Made Around the Table
I like bringing this turkey to the table on Thanksgiving when everyone is ready to eat but the larger dishes are still finishing up. The buttery garlic aroma makes the kitchen feel welcoming, and those tender slices are just right alongside the familiar holiday sides.
FAQs
How long does turkey tenderloin take to cook?
At 400°F, a 1 1/2-pound tenderloin usually takes about 18 to 25 minutes after searing. Thickness varies, so use a thermometer and cook until the center reaches 165°F.
Can I make this recipe without an oven-safe skillet?
Yes. Sear the turkey in a regular skillet, then transfer it to a baking dish. Pour in the broth and lemon juice before roasting.
Can I prepare the turkey ahead of time?
You can mix the garlic butter and coat the turkey up to a day ahead. Cover and refrigerate it, then let it sit at room temperature for about 20 minutes while the oven heats.
What should I do with the pan juices?
Spoon them over the sliced turkey for extra flavor. If you would like a thicker sauce, simmer the juices in a small saucepan for a few minutes until slightly reduced.
Final Thoughts
This garlic butter turkey tenderloin is a straightforward, flavorful choice for Thanksgiving dinner or any special meal. With a quick sear, a short roast, and a simple rest, it makes a warm centerpiece without taking over the whole day.
Garlic Butter Turkey Tenderloin
Equipment
- 1 Oven-safe skillet Or use a regular skillet and transfer the turkey to a baking dish
- 1 Instant-read thermometer
- 1 Small bowl
Ingredients
- 1.5 pounds turkey tenderloin patted dry
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter softened
- 3 cloves garlic finely minced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary crushed
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup low-sodium 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, mix the softened butter, garlic, thyme, rosemary, salt, and pepper. Pat the turkey dry, then rub the garlic butter over all sides.
- Warm the olive oil in an oven-safe skillet over medium-high heat. Add the turkey and sear for about 2 minutes per side, turning until lightly golden. If you do not have an oven-safe skillet, transfer the seared turkey to a small baking dish.
- Pour the chicken broth and lemon juice into the skillet around the turkey. Roast for 18 to 25 minutes, depending on the tenderloin’s thickness, until a thermometer inserted into the thickest part reads 165°F.
- Transfer the turkey to a cutting board and rest it for 5 to 10 minutes. Slice across the grain, spoon the pan juices over the top, and finish with parsley.