This garlic butter baked turkey tenderloin with sweet potatoes is a cozy Thanksgiving dinner that comes together on one sheet pan. I love how the tender turkey and golden sweet potatoes make a comforting meal without a complicated prep.
Why You’ll Love This Turkey Tenderloin
This recipe pairs juicy turkey tenderloin with sweet potatoes that turn tender and lightly caramelized in the oven. Garlic, butter, and herbs bring plenty of savory flavor, while the one-pan method keeps cleanup simple. It’s a lovely main dish for Thanksgiving or an easy dinner any time you want something warm and satisfying.
Turkey Tenderloin Ingredients & Substitutions
- 1 1/2 pounds turkey tenderloin, patted dry
- 1 1/2 pounds sweet potatoes, peeled if desired and cut into 1-inch cubes
- 4 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 4 garlic cloves, finely minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon paprika
- 1 teaspoon fine salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon chopped fresh parsley, for serving, optional
Olive oil can be replaced with another neutral cooking oil. If you have fresh thyme or rosemary, use about 1 tablespoon chopped in place of each teaspoon dried. For extra brightness, finish the cooked turkey with a squeeze of lemon.
Step-by-Step Instructions to Make Turkey Tenderloin
1. Prepare the oven and pan
Heat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or lightly oil it. Pat the turkey tenderloin dry so the seasonings cling well.
2. Season the sweet potatoes
In a large bowl, toss the sweet potato cubes with the olive oil, half of the salt, and half of the pepper. Spread them in a single layer on the baking sheet, leaving space in the center for the turkey later.
3. Give the potatoes a head start
Roast the sweet potatoes for 15 minutes. Starting them first helps them become tender while the turkey cooks, rather than leaving you with firm pieces at serving time.
4. Add the garlic butter turkey
Stir together the melted butter, minced garlic, thyme, rosemary, paprika, remaining salt, and remaining pepper. Brush the mixture over the turkey tenderloin, then place it in the center of the pan among the sweet potatoes.
5. Roast until cooked through
Return the pan to the oven and roast for 20 to 30 minutes, depending on the thickness of the tenderloin. Check the thickest part with an instant-read thermometer. Turkey is ready when it reaches 165°F.
6. Rest and serve
Transfer the turkey to a cutting board and let it rest for 5 to 10 minutes. Slice across the grain, spoon any pan juices over the top, and serve with the sweet potatoes. Add parsley if you like.
Tips for Success
- Cut the sweet potatoes into similar-sized cubes so they cook evenly.
- Leave a little space between the pieces on the pan. Crowding can make them steam instead of brown.
- Use a thermometer rather than relying only on cooking time, since turkey tenderloins vary in thickness.
- Let the turkey rest before slicing to help keep the meat juicy.
- If the sweet potatoes need more time once the turkey is done, move the turkey to a plate to rest and return the potatoes to the oven for a few minutes.
Variations of Turkey Tenderloin
- Add vegetables: Toss in halved Brussels sprouts or thickly sliced carrots. Cut them to a similar size so they roast evenly.
- Try a citrus finish: Add lemon zest to the garlic butter and squeeze lemon juice over the sliced turkey just before serving.
- Make it a little smoky: Increase the paprika or use smoked paprika for a deeper flavor.
- Use different potatoes: Yukon Gold potatoes work well in place of sweet potatoes, though they may need a few extra minutes to become tender.
Serving Suggestions: What to Pair with Turkey Tenderloin
For a Thanksgiving spread, pair this turkey and sweet potato sheet pan dinner with green beans, a crisp salad, or dinner rolls. A simple cranberry sauce adds a tart contrast to the buttery garlic and naturally sweet vegetables. For a smaller meal, the turkey and potatoes are satisfying on their own with a green vegetable on the side.
Storage & Reheating Instructions
Cool leftovers, then store the sliced turkey and sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat portions in a covered oven-safe dish at 325°F until warmed through, or microwave in short intervals. Add a spoonful of water or broth before reheating to help keep the turkey moist. Avoid reheating more than once.
Memories Made Around the Table
I love the kind of dinner that gives everyone something comforting to pass around, and this one has that easy, welcoming feel. The garlic butter smells wonderful as it roasts, and the colorful pan makes a simple meal feel special enough to share around a holiday table.
FAQs
Can I prepare the ingredients ahead of time?
Yes. Cube the sweet potatoes and mix the garlic butter earlier in the day, then keep them covered in the refrigerator. For the best texture, season and roast shortly before serving.
How do I know when turkey tenderloin is done?
Check the thickest part with an instant-read thermometer. It should reach 165°F. The exact roasting time depends on the size and thickness of the tenderloin.
Can I use frozen turkey tenderloin?
Thaw it completely in the refrigerator before cooking, then pat it dry. Cooking from frozen can lead to uneven results and will change the timing.
Can I make this recipe without butter?
Yes. Use olive oil or another neutral cooking oil in place of the melted butter. The flavor will be less rich, but the garlic and herbs will still season the turkey nicely.
Final Thoughts
This garlic butter turkey tenderloin is an approachable centerpiece for Thanksgiving dinner, with sweet potatoes roasting alongside it for an easy, satisfying meal. Keep a thermometer handy, let the turkey rest, and bring the whole pan to the table for a warm and simple dinner.
Garlic Butter Turkey
Equipment
- 1 Large rimmed baking sheet
- 1 Large bowl
- 1 Instant-read thermometer
- 1 Pastry Brush optional
Ingredients
- 1.5 pounds turkey tenderloin patted dry
- 1.5 pounds sweet potatoes peeled if desired and cut into 1-inch cubes
- 4 tablespoons unsalted butter melted
- 1 tablespoon olive oil
- 4 cloves garlic finely minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary crushed
- 0.5 teaspoon paprika
- 1 teaspoon fine salt divided
- 0.5 teaspoon black pepper divided
- 1 tablespoon fresh parsley chopped, for serving; optional
Instructions
- Heat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or lightly oil it. Pat the turkey tenderloin dry.
- In a large bowl, toss the sweet potato cubes with the olive oil, half of the salt, and half of the pepper. Spread them in a single layer on the baking sheet, leaving space in the center for the turkey.
- Roast the sweet potatoes for 15 minutes.
- Stir together the melted butter, minced garlic, thyme, rosemary, paprika, remaining salt, and remaining pepper. Brush the mixture over the turkey tenderloin, then place it in the center of the pan among the sweet potatoes.
- Return the pan to the oven and roast for 20 to 30 minutes, depending on the thickness of the tenderloin. Check the thickest part with an instant-read thermometer; turkey is ready when it reaches 165°F.
- Transfer the turkey to a cutting board and let it rest for 5 to 10 minutes. Slice across the grain, spoon any pan juices over the top, and serve with the sweet potatoes. Add parsley if desired.