This garlic butter turkey tenderloin is a simple, flavorful centerpiece for Thanksgiving dinner, with juicy slices, fragrant herbs, and a golden finish. I love how quickly it comes together, leaving more time to enjoy the holiday meal with family and friends.
Why You’ll Love This Garlic Butter Turkey
Turkey tenderloin cooks faster than a whole bird but still feels special enough for a holiday table. A quick sear builds color, then garlic herb butter keeps the lean meat moist and savory as it roasts. It is easy to prepare with everyday ingredients and simple to serve alongside classic Thanksgiving sides.
Garlic Butter Turkey Ingredients & Substitutions
- 1 1/2 pounds turkey tenderloin, patted dry
- 3 tablespoons unsalted butter, softened
- 3 garlic cloves, finely minced
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup low-sodium chicken broth
- 1 teaspoon lemon juice
Use dried herbs if fresh ones are not available, about 1/3 teaspoon of each. You can use salted butter, just reduce the added salt slightly. Turkey breast cutlets also work, though their cooking time will be shorter.
Step-by-Step Instructions to Make Garlic Butter Turkey
1. Heat the oven and season the turkey
Heat the oven to 400°F. Pat the turkey tenderloin dry. In a small bowl, mix the softened butter with the garlic, rosemary, thyme, paprika, salt, and pepper. Rub the mixture all over the tenderloin.
2. Sear the tenderloin
Heat the olive oil in an oven-safe skillet over medium-high heat. Add the turkey and sear for 2 to 3 minutes per side, until lightly browned. Turn off the heat.
3. Add broth and roast
Pour the chicken broth and lemon juice into the skillet around the turkey. Transfer the skillet to the oven and roast for about 15 to 20 minutes, depending on the thickness of the tenderloin.
4. Check, rest, and slice
Check the thickest part with an instant-read thermometer. The turkey is ready when it reaches 165°F. Rest it for 5 to 10 minutes before slicing across the grain. Spoon some of the buttery pan juices over the slices before serving.
Tips for Success
- Pat the turkey dry before seasoning so it browns well in the skillet.
- Use an instant-read thermometer rather than relying on cooking time alone. Tenderloins can vary in thickness.
- Let the meat rest before slicing to help keep the juices in each piece.
- If your skillet is not oven-safe, move the seared tenderloin to a small baking dish and pour the broth around it.
Variations of Garlic Butter Turkey
For a citrusy twist, add a little lemon zest to the butter mixture. Swap the rosemary and thyme for sage for a classic Thanksgiving flavor. If you like a touch of warmth, add a pinch of chili flakes. You can also add sliced shallots to the skillet before roasting so they soften in the pan juices.
Serving Suggestions: What to Pair with Garlic Butter Turkey
Serve the sliced tenderloin with mashed potatoes, roasted carrots, green beans, or a fresh salad. It also pairs beautifully with stuffing and cranberry sauce for a Thanksgiving plate. Spoon the garlic butter pan juices over the turkey and potatoes just before serving.
Storage & Reheating Instructions
Store leftover turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of chicken broth, or microwave in short intervals until warmed through. The slices can also be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Memories Made Around the Table
I love bringing a dish like this to Thanksgiving because it makes the meal feel festive without adding a complicated project to the day. The smell of garlic, herbs, and butter drifting from the kitchen always draws everyone in, and a platter of tender slices is easy to share around the table.
FAQs
How long does turkey tenderloin take to cook?
At 400°F, a 1 1/2-pound tenderloin often takes about 15 to 20 minutes after searing. Thickness affects the timing, so use a thermometer and cook to 165°F.
Can I make garlic butter turkey tenderloin ahead?
You can mix the garlic herb butter and season the turkey a few hours ahead. Keep it covered in the refrigerator, then sear and roast shortly before serving for the juiciest texture.
Can I make this 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.
What should I do with the pan juices?
Spoon them over the sliced turkey when serving. For a little more sauce, pour the juices into a small saucepan and simmer briefly until slightly reduced.
Final Thoughts
This garlic butter turkey tenderloin brings plenty of savory flavor to Thanksgiving dinner without requiring a whole bird or hours in the kitchen. Pair it with your favorite holiday sides, slice it after a short rest, and pass the buttery pan juices around the table.
Garlic Butter Turkey
Equipment
- 1 Oven-safe skillet
- 1 Mixing Bowl small
- 1 Instant-read thermometer
Ingredients
- 1.5 pounds turkey tenderloin patted dry
- 3 tablespoons unsalted butter softened
- 3 cloves garlic finely minced
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 0.5 teaspoon paprika
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.3333 cup low-sodium chicken broth
- 1 teaspoon lemon juice
Instructions
- Heat the oven to 400°F. Pat the turkey tenderloin dry. In a small bowl, mix the softened butter with the garlic, rosemary, thyme, paprika, salt, and pepper. Rub the mixture all over the tenderloin.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Add the turkey and sear for 2 to 3 minutes per side, until lightly browned. Turn off the heat.
- Pour the chicken broth and lemon juice into the skillet around the turkey. Transfer the skillet to the oven and roast for about 15 to 20 minutes, depending on the thickness of the tenderloin.
- Check the thickest part with an instant-read thermometer. The turkey is ready when it reaches 165°F. Rest it for 5 to 10 minutes before slicing across the grain. Spoon some of the buttery pan juices over the slices before serving.