This Garlic Butter Turkey Tenderloin is weeknight-easy yet dinner-party special. It sears to a golden crust, roasts to juicy perfection, and finishes with a silky pan sauce that begs for bread to swipe it up.
If you have 30 minutes and a good skillet, you can make a tender, garlicky main that everyone will ask for again.
Why You’ll Love This Garlic Butter Turkey Tenderloin
- Juicy every time with a simple sear-then-roast method.
- Big garlic-herb flavor and a quick pan sauce.
- Ready in about 30 minutes with minimal prep.
- Versatile for weeknights or holidays.
- Easy swaps for dairy-free or different herbs.
Garlic Butter Turkey Tenderloin Ingredients & Substitutions
Ingredients
- 2 turkey tenderloins (about 1.5 lb total or 680 g)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp smoked paprika (optional for color)
- 1 tbsp olive oil (for searing)
- 4 tbsp unsalted butter, softened and divided
- 4 garlic cloves, finely minced
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme or 1/2 tsp dried
- 1/2 cup low-sodium chicken broth (120 ml)
- 1 tbsp fresh lemon juice
- Optional: 1/4 cup dry white wine for the pan sauce
Substitutions
- No turkey tenderloin: Use a small turkey breast cut into 2 long strips of similar thickness.
- Dairy-free: Use plant-based butter or 2 tbsp olive oil plus 2 tbsp ghee-style alternative.
- Herbs: Swap parsley and thyme for rosemary, chives, or Italian seasoning.
- Garlic: 1 tsp garlic powder per clove in a pinch.
- Broth: Vegetable broth works; wine adds brightness but is optional.
Step-by-Step Instructions to Make Garlic Butter Turkey Tenderloin
Step 1: Preheat and prep
Heat the oven to 400°F (200°C). Pat the turkey tenderloins very dry and trim any silver skin for even cooking.
Step 2: Make the garlic butter
In a small bowl, mix 3 tbsp softened butter with minced garlic, lemon zest, parsley, and thyme. Reserve 1 tbsp plain butter for finishing the sauce.
Step 3: Season the turkey
Season tenderloins all over with salt, pepper, and smoked paprika.
Step 4: Sear for a golden crust
Heat olive oil in a large oven-safe skillet over medium-high. Sear tenderloins 2 to 3 minutes per side until deep golden.
Step 5: Baste with garlic butter
Reduce heat to medium. Spread half of the garlic butter over the tops. Add broth, lemon juice, and wine if using to the skillet around the meat.
Step 6: Roast to temperature
Transfer skillet to the oven and roast 10 to 15 minutes, until the thickest part reaches 155 to 160°F (68 to 71°C). Time varies by thickness.
Step 7: Rest
Transfer tenderloins to a board, tent loosely with foil, and rest 8 to 10 minutes. Temperature will rise to 165°F (74°C).
Step 8: Make the pan sauce
Place the skillet over medium heat and simmer juices 2 to 3 minutes to reduce slightly. Whisk in remaining garlic butter and the last 1 tbsp plain butter until glossy. Season to taste.
Step 9: Slice and serve
Slice the turkey against the grain into 1/2 inch pieces and spoon warm pan sauce over the top.
Tips for Success
- Pat dry thoroughly for better browning.
- Use an instant-read thermometer to avoid overcooking.
- Do not skip the rest period to lock in juices.
- Cast iron or heavy stainless skillets brown best.
- For extra insurance, dry-brine: sprinkle 1 tsp kosher salt per lb and chill uncovered 30 minutes to 24 hours, then proceed.
Variations of Garlic Butter Turkey Tenderloin
- Herb-crusted: Add 1 tbsp Dijon and 1/3 cup panko mixed with herbs; press on after searing, then roast.
- Cajun-garlic: Swap paprika for 2 tsp Cajun seasoning and finish with a squeeze of lime.
- Mushroom pan sauce: Sauté 8 oz sliced mushrooms after searing, then proceed with broth and finish with butter.
- Sheet-pan: Surround with baby potatoes and green beans tossed in oil and salt. Roast all together, checking doneness.
- Grilled: Sear over medium-high direct heat 2 to 3 minutes per side, then finish over indirect heat to 160°F.
Serving Suggestions: What to Pair with Garlic Butter Turkey Tenderloin
- Garlic mashed potatoes or creamy polenta to catch the sauce.
- Lemon butter green beans or roasted asparagus.
- Herbed rice pilaf or quinoa with toasted almonds.
- Simple arugula salad with parmesan and lemon vinaigrette.
- Crusty bread for swiping the skillet clean. Wine pairing: Chardonnay or Pinot Noir.
Storage & Reheating Instructions
- Fridge: Store sliced turkey with sauce in an airtight container up to 3 to 4 days.
- Freezer: Wrap tightly with sauce in a freezer bag up to 2 to 3 months. Thaw overnight in the fridge.
- Reheat: Warm covered at 275°F (135°C) 10 to 15 minutes or gently on the stovetop with a splash of broth until just heated.
- Leftovers: Great in grain bowls, sandwiches with arugula and aioli, or stirred into pasta with peas.
Memories Made Around the Table
I first made this on a busy Tuesday when friends dropped by unexpectedly. We ate around the kitchen island, passing bread for the garlicky sauce, and it felt like a tiny celebration on an ordinary night.
FAQs
What is turkey tenderloin? It is the lean, boneless strip of meat from the turkey breast. It cooks quickly and stays tender when not overcooked.
How do I keep it juicy? Sear to brown, roast to 155 to 160°F, and rest so carryover heat finishes it to 165°F. Do not slice early.
Can I make it ahead? Mix the garlic butter and season the turkey up to 24 hours ahead. Sear and roast just before serving.
Can I use frozen tenderloin? Thaw fully in the fridge 24 hours. Cooking from frozen will overcook the exterior before the center is safe.
Air fryer directions? Air fry at 370°F (188°C) 16 to 20 minutes, turning halfway, until 160°F. Rest before slicing. Warm sauce on the stove.
Dairy-free option? Use a plant-based butter or olive oil. The pan sauce will be lighter but still flavorful.
Final Thoughts
This Garlic Butter Turkey Tenderloin turns simple ingredients into a restaurant-worthy dinner with minimal effort. Keep the method, change the herbs, and enjoy a reliable favorite any night of the week.
Garlic Butter Turkey Tenderloin (Juicy, 30-Minute Dinner)
Equipment
- 1 Large oven-safe skillet cast iron or heavy stainless
- 1 Instant-read thermometer (optional but recommended)
- 1 Tongs
- 1 Foil (for tenting)
Ingredients
Turkey & Seasoning
- 2 turkey tenderloins about 1.5 lb total
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1 tsp smoked paprika optional for color
- 1 tbsp olive oil for searing
Garlic Herb Butter
- 4 tbsp unsalted butter softened and divided
- 4 cloves garlic finely minced
- 1 tsp lemon zest
- 2 tbsp fresh parsley chopped
- 1 tsp fresh thyme chopped, or 1/2 tsp dried
Pan Sauce
- 0.5 cup low-sodium chicken broth
- 1 tbsp fresh lemon juice
- 0.25 cup dry white wine optional
Instructions
Prep & Sear
- Heat the oven to 400°F (200°C). Pat the turkey tenderloins very dry and trim any silver skin for even cooking.
- In a small bowl, mix 3 tbsp softened butter with minced garlic, lemon zest, parsley, and thyme. Reserve 1 tbsp plain butter for finishing the sauce.
- Season tenderloins all over with salt, pepper, and smoked paprika.
- Heat olive oil in a large oven-safe skillet over medium-high. Sear tenderloins 2 to 3 minutes per side until deep golden.
- Reduce heat to medium. Spread half of the garlic butter over the tops. Add broth, lemon juice, and wine if using to the skillet around the meat.
Roast & Rest
- Transfer skillet to the oven and roast 10 to 15 minutes, until the thickest part reaches 155 to 160°F (68 to 71°C). Time varies by thickness.
- Transfer tenderloins to a board, tent loosely with foil, and rest 8 to 10 minutes. Temperature will rise to 165°F (74°C).
Pan Sauce & Serve
- Place the skillet over medium heat and simmer juices 2 to 3 minutes to reduce slightly. Whisk in remaining garlic butter and the last 1 tbsp plain butter until glossy. Season to taste.
- Slice the turkey against the grain into 1/2 inch pieces and spoon warm pan sauce over the top.