I love serving garlic butter turkey tenderloin when I want a special dinner without roasting a whole bird. With golden edges, fragrant herbs, and juicy slices, it makes a lovely Thanksgiving centerpiece that’s simple enough for any cozy evening.
Why You’ll Love This Garlic Butter Turkey Tenderloin
This recipe uses a quick stovetop sear and a short oven finish, so it’s ready in less time than a traditional roast turkey. Garlic, butter, and fresh herbs bring plenty of flavor, while a meat thermometer helps keep every slice tender and juicy. It’s also easy to scale up for a holiday meal or serve with your favorite weeknight sides.
Garlic Butter Turkey Tenderloin Ingredients & Substitutions
- 1 1/2 pounds turkey tenderloin, usually 2 tenderloins
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 4 garlic cloves, finely minced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/2 cup low-sodium turkey or chicken broth
- 1 teaspoon lemon juice, optional
Use dried herbs if needed, about 1/3 teaspoon each in place of the fresh rosemary and thyme. Chicken broth works well when turkey broth isn’t available. For a dairy-free option, use olive oil or a plant-based butter in place of the butter.
Step-by-Step Instructions to Make Garlic Butter Turkey Tenderloin
1. Prepare the turkey
Heat the oven to 400°F. Pat the turkey tenderloins dry with paper towels, then season all over with salt and pepper.
2. Sear until golden
Warm the olive oil and 1 tablespoon of butter in an oven-safe skillet over medium-high heat. Add the tenderloins and sear for about 2 to 3 minutes per side, until lightly browned. Transfer the turkey to a plate for a moment.
3. Make the garlic butter
Lower the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Stir in the garlic, rosemary, and thyme, and cook for about 30 seconds, just until fragrant. Pour in the broth and scrape up any browned bits from the pan.
4. Roast until cooked through
Return the turkey to the skillet and spoon some of the garlic butter over the top. Transfer the skillet to the oven and roast for 12 to 18 minutes, depending on the thickness of the tenderloins. Check the thickest part with an instant-read thermometer and remove the turkey when it reaches 165°F.
5. Rest and slice
Move the tenderloins to a cutting board and let them rest for 5 to 10 minutes. Stir the optional lemon juice into the pan sauce, then slice the turkey across the grain and spoon the sauce over the top.
Tips for Success
- Pat the turkey dry before seasoning so it browns more easily.
- Use an oven-safe skillet to move smoothly from stovetop to oven. If you don’t have one, transfer the turkey and sauce to a baking dish after searing.
- Check the temperature at the thickest point of each tenderloin. Remove the turkey once it reaches 165°F, since cooking time can vary with size.
- Rest the meat before slicing to help keep the juices in each piece.
- Keep the garlic cooking brief. It should smell fragrant, not browned.
Variations of Garlic Butter Turkey Tenderloin
- Citrus herb: Add 1 teaspoon orange zest along with the lemon juice for a bright, festive finish.
- Smoky paprika: Add 1/2 teaspoon smoked paprika to the salt and pepper before searing.
- Extra herbs: Stir chopped fresh sage into the garlic butter for a classic Thanksgiving flavor.
- Pan gravy: After roasting, whisk 1 teaspoon cornstarch with 1 tablespoon cold water, stir it into the pan sauce, and simmer until lightly thickened.
Serving Suggestions: What to Pair with Garlic Butter Turkey Tenderloin
For Thanksgiving dinner, serve the sliced turkey with mashed potatoes, roasted carrots, green beans, or a simple stuffing. The buttery pan sauce is especially good spooned over potatoes or warm dinner rolls. For a lighter plate, pair it with a crisp green salad and roasted seasonal vegetables.
Storage & Reheating Instructions
Refrigerate cooled turkey and pan sauce in an airtight container for up to 3 days. To reheat, place the slices in a covered skillet with a splash of broth and warm gently over low heat until hot. You can also microwave portions in short intervals, covered, to help prevent them from drying out. 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 bringing this tenderloin to the table on Thanksgiving when the oven is already busy with side dishes. The garlic and herbs make the kitchen smell wonderfully inviting, and the neat slices are easy to pass around. It’s a relaxed way to make dinner feel celebratory, whether I’m hosting a small gathering or setting out a weeknight meal.
FAQs
How do I keep turkey tenderloin from drying out?
Use a thermometer and take the turkey out when the thickest part reaches 165°F. Rest it for 5 to 10 minutes before slicing, and serve it with the pan sauce.
Can I make this recipe without an oven-safe skillet?
Yes. Sear the turkey and prepare the garlic butter in a regular skillet, then transfer everything to a baking dish for the oven step.
Can I prepare the turkey ahead of time?
You can season the tenderloins and chop the garlic and herbs a day ahead. Keep them covered separately in the refrigerator, then sear and roast the turkey shortly before serving for the juiciest result.
What can I use instead of fresh herbs?
Use about 1/3 teaspoon each of dried rosemary and thyme in place of the fresh herbs. Add them to the melted butter with the garlic.
Final Thoughts
This garlic butter turkey tenderloin is an easy, flavorful main for Thanksgiving dinner and plenty of meals beyond the holiday. Pair it with comforting sides, slice it after a short rest, and enjoy every bit of that savory pan sauce.
Garlic Butter Turkey
Equipment
- 1 Oven-safe skillet
- 1 Instant-read thermometer
Ingredients
- 1.5 pounds turkey tenderloin usually 2 tenderloins
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 4 garlic cloves finely minced
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 0.5 cup low-sodium turkey or chicken broth
- 1 teaspoon lemon juice optional
Instructions
- Heat the oven to 400°F. Pat the turkey tenderloins dry with paper towels, then season all over with salt and pepper.
- Warm the olive oil and 1 tablespoon of butter in an oven-safe skillet over medium-high heat. Add the tenderloins and sear for about 2 to 3 minutes per side, until lightly browned. Transfer the turkey to a plate for a moment.
- Lower the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Stir in the garlic, rosemary, and thyme, and cook for about 30 seconds, just until fragrant. Pour in the broth and scrape up any browned bits from the pan.
- Return the turkey to the skillet and spoon some of the garlic butter over the top. Transfer the skillet to the oven and roast for 12 to 18 minutes, depending on the thickness of the tenderloins. Check the thickest part with an instant-read thermometer and remove the turkey when it reaches 165°F.
- Move the tenderloins to a cutting board and let them rest for 5 to 10 minutes. Stir the optional lemon juice into the pan sauce, then slice the turkey across the grain and spoon the sauce over the top.