I love how this garlic butter baked turkey tenderloin brings the cozy flavors of Thanksgiving to the table without the work of roasting a whole bird. Tender turkey and caramelized sweet potatoes bake together for a simple, satisfying holiday dinner.
Why You’ll Love This Turkey Tenderloin
This one-pan meal is full of savory garlic, fresh herbs, and naturally sweet roasted potatoes. Turkey tenderloin cooks quickly, making it a lovely choice for a smaller Thanksgiving gathering or an easy dinner during the holiday season. Most of the cooking happens in the oven, so you have time to prepare the rest of the meal.
Turkey Tenderloin Ingredients & Substitutions
- 2 turkey tenderloins, about 1½ pounds total
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 4 tablespoons unsalted butter, melted
- 4 garlic cloves, finely minced
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh rosemary, or ½ teaspoon dried rosemary
- 1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon chopped fresh parsley, for serving
Use Yukon Gold potatoes in place of sweet potatoes if you prefer a less sweet side. If fresh herbs are not available, dried herbs work well; use about half as much as you would fresh.
Step-by-Step Instructions to Make Turkey Tenderloin
1. Heat the oven and prepare the pan
Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it. Pat the turkey tenderloins dry with paper towels.
2. Season and start roasting the sweet potatoes
In a large bowl, toss the sweet potatoes with olive oil, half of the salt, and a pinch of black pepper. Spread them in a single layer on the baking sheet and roast for 15 minutes.
3. Make the garlic herb butter
Stir together the melted butter, minced garlic, rosemary, thyme, paprika, remaining salt, and black pepper. Brush the turkey tenderloins all over with the garlic butter.
4. Bake the turkey and potatoes
Remove the baking sheet from the oven and turn the sweet potatoes. Nestle the turkey tenderloins among them, then spoon any remaining garlic butter over the potatoes. Bake for 18 to 25 minutes, until the thickest part of the turkey reaches 160°F on an instant-read thermometer. Cooking time depends on the size and thickness of the tenderloins.
5. Rest, slice, and serve
Transfer the turkey to a cutting board and let it rest for 5 to 10 minutes. Its temperature should reach 165°F as it rests. Slice across the grain, arrange with the sweet potatoes, and finish with parsley.
Tips for Success
- Cut the sweet potatoes into similar-size pieces so they roast evenly.
- Give the potatoes room on the baking sheet. If they are crowded, use two pans so they roast instead of steam.
- Use a meat thermometer to check the turkey at its thickest point, and avoid cutting into it before the resting time is over.
- If the tenderloins are different sizes, check the smaller one first and remove it when it is ready.
Variations of Turkey Tenderloin
For a little warmth, add ¼ teaspoon ground cinnamon to the sweet potatoes. You can also add cubed carrots or red onion to the pan, keeping the pieces close in size to the potatoes. For a brighter finish, squeeze a little fresh lemon over the sliced turkey just before serving.
Serving Suggestions: What to Pair with Turkey Tenderloin
Serve this turkey tenderloin with green beans, roasted Brussels sprouts, or a crisp fall salad. For a classic Thanksgiving spread, add stuffing, cranberry sauce, and warm rolls. The sweet potatoes make the plate feel complete, while the pan juices are delicious spooned over the turkey.
Storage & Reheating Instructions
Store leftover turkey and sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 325°F oven with a spoonful of broth or water until warmed through, or microwave in short intervals. Slice the turkey before reheating to help it warm evenly without drying out.
Memories Made Around the Table
I like serving this dish when I want Thanksgiving dinner to feel special but relaxed. The garlic and herbs make the kitchen smell wonderful, and bringing the pan right to the table gives everyone a chance to choose their favorite pieces of turkey and sweet potato.
FAQs
Can I prepare the turkey tenderloin ahead of time?
Yes. Mix the garlic butter and cut the sweet potatoes a day ahead, then refrigerate them separately. For the best texture, season and bake the turkey just before serving.
How do I know when turkey tenderloin is done?
Check the thickest part with an instant-read thermometer. Remove it from the oven at 160°F, then let it rest until the temperature reaches 165°F.
Can I use regular potatoes instead of sweet potatoes?
Yes. Yukon Gold or red potatoes work well. Cut them into small, even cubes, and check for tenderness before serving.
Can I double this recipe?
Yes, but use two baking sheets so the turkey and vegetables are not crowded. Rotate the pans halfway through baking for more even cooking.
Final Thoughts
This garlic butter baked turkey tenderloin is an easy way to bring Thanksgiving comfort to dinner, whether you are planning a small holiday meal or simply craving a cozy seasonal supper. Serve it hot with your favorite sides and enjoy the simple flavors of turkey, garlic, herbs, and sweet potatoes.
Turkey Tenderloin
Equipment
- 1 Rimmed baking sheet
- 1 Large bowl
- 1 Pastry Brush
- 1 Instant-read thermometer
Ingredients
- 2 turkey tenderloins about 1½ pounds total
- 2 pounds sweet potatoes peeled and cut into 1-inch cubes
- 4 tablespoons unsalted butter melted
- 4 garlic cloves finely minced
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary chopped; or ½ teaspoon dried rosemary
- 1 teaspoon fresh thyme chopped; or ½ teaspoon dried thyme
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon fresh parsley chopped, for serving
Instructions
- Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly grease it. Pat the turkey tenderloins dry with paper towels.
- In a large bowl, toss the sweet potatoes with the olive oil, half of the salt, and a pinch of black pepper. Spread them in a single layer on the baking sheet and roast for 15 minutes.
- Stir together the melted butter, minced garlic, rosemary, thyme, paprika, remaining salt, and black pepper. Brush the turkey tenderloins all over with the garlic butter.
- Remove the baking sheet from the oven and turn the sweet potatoes. Nestle the turkey tenderloins among them, then spoon any remaining garlic butter over the potatoes. Bake for 18 to 25 minutes, until the thickest part of the turkey reaches 160°F on an instant-read thermometer.
- Transfer the turkey to a cutting board and let it rest for 5 to 10 minutes, until its temperature reaches 165°F. Slice across the grain, arrange with the sweet potatoes, and finish with parsley.