The Recipe Bench

Prep Time: 10 minutes | Marinate Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: 4

This Garlic Butter Turkey Tenderloin is incredibly juicy and packed with flavor. The simple marinade with garlic, butter, and herbs creates a golden, caramelized crust when seared, then finishes perfectly in the oven. It’s an easy, foolproof way to cook turkey for the holidays or any night of the week.

Why You’ll Love This Recipe

The marinade is pure magic. Garlic, butter, fresh herbs, and a hint of sweetness create incredible flavor that soaks into the turkey as it marinates.

It’s foolproof and forgiving. Turkey tenderloin is naturally tender and nearly impossible to overcook when you follow the temperature guidelines. Perfect for beginners.

Searing then baking locks in juices. The quick sear creates a beautiful crust, and baking at high heat keeps the turkey incredibly moist and juicy.

Ready in about an hour. Including marinating time, this is much faster than roasting a whole turkey or even a turkey breast.

Perfect for any occasion. Serve it for Thanksgiving, Christmas dinner, Sunday supper, or a weeknight meal. It works for everything.

Tips for Success

Marinate for at least 30 minutes. This gives the turkey time to absorb all those delicious flavors. Overnight is even better if you have time.

Bring turkey to room temperature. Let it sit out for 15-20 minutes before cooking for more even results.

Don’t move the turkey while searing. Let it sit undisturbed to develop that beautiful golden crust.

Use a meat thermometer. Pull the turkey at 160°F, not 165°F. It will continue cooking to 165°F as it rests.

Adjust baking time for size. Smaller tenderloins (1/2 lb) take 17-20 minutes. Larger ones (1 lb) take 25-30 minutes. Always check temperature.

Use an oven-safe skillet. Cast iron is perfect. If you don’t have one, sear in a regular skillet then transfer to a baking dish.

Let it rest. Resting is crucial for juicy turkey. Don’t skip this step or all the juices will run out when you slice it.

Fresh garlic is key. The marinade is all about that garlic flavor. Fresh minced garlic is worth it.

Variations

Lemon Garlic Turkey: Add the zest and juice of 1 lemon to the marinade for bright citrus flavor.

Herb Butter Turkey: Use fresh herbs instead of dried (1 tablespoon each of fresh thyme and rosemary).

Maple Garlic Turkey: Replace brown sugar with maple syrup for deeper sweetness.

Spicy Garlic Turkey: Add 1/2 teaspoon cayenne pepper or red pepper flakes to the marinade.

Slow Cooker Turkey: After marinating, place turkey in a slow cooker and cook on low for 4-5 hours.

Frequently Asked Questions

What if I don’t have an oven-safe skillet or a skillet large enough to hold the tenderloins? Sear the turkey in a regular skillet, then transfer to a baking dish to finish in the oven.

Can I skip the marinating? You can, but the flavor won’t be as good. Even 30 minutes makes a big difference.

My turkey is browning too fast. What do I do? Tent it loosely with aluminum foil to prevent over-browning while the inside finishes cooking.

What size turkey tenderloin should I buy? Any size works! Just adjust the baking time. Smaller (1/2 lb) cook faster, larger (1 lb) take longer.

Garlic Butter Turkey Tenderloin

This Garlic Butter Turkey Tenderloin is incredibly juicy and packed with flavor. The simple marinade with garlic, butter, and herbs creates a golden, caramelized crust when seared, then finishes perfectly in the oven. It's an easy, foolproof way to cook turkey for the holidays or any night of the week.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Ingredients Method

Ingredients

  

• 3 tablespoons unsalted butter melted
• 2 tablespoons olive oil divided
• 1 tablespoon apple cider vinegar
• 1 tablespoon light brown sugar
• 6 cloves garlic minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 lbs turkey tenderloin 2-3 tenderloins, about 3/4 to 1 lb each

Method

 

1. Make the marinade. In a medium bowl, whisk together melted butter, 1 tablespoon olive oil, apple cider vinegar, brown sugar, minced garlic, thyme, rosemary, paprika, salt, and pepper until well combined.
2. Marinate the turkey. Add turkey tenderloins to the bowl and coat them completely in the marinade, turning to cover all sides. Cover the bowl and refrigerate for at least 30 minutes or up to 24 hours. (The longer it marinates, the more flavorful it becomes.)
3. Preheat the oven. When ready to cook, preheat your oven to 400°F.
4. Sear the turkey. Heat an oven-safe skillet (cast iron works great) over medium-high heat. Add the remaining 1 tablespoon of olive oil and swirl to coat the bottom of the pan. Use tongs to transfer the marinated turkey tenderloins to the hot skillet. Sear for 2-3 minutes per side without moving them, until golden brown and caramelized.
5. Bake the turkey. Transfer the skillet directly to the preheated oven. Bake for 17-20 minutes for 1/2 lb tenderloins, or 25-30 minutes for 1 lb tenderloins. The internal temperature should reach 160°F in the thickest part.
6. Rest before serving. Carefully remove the skillet from the oven (it will be very hot!). Tent the turkey loosely with aluminum foil and let it rest for 10 minutes. The internal temperature will rise to 165°F as it rests.
7. Slice and serve. Check that the internal temperature has reached 165°F, then slice the turkey into medallions and serve with your favorite sides.

Nutrition Information (Per Serving)

Calories: 320 Protein: 46g Carbohydrates: 5g Fat: 13g Fiber: 0g Sugar: 3g

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