Juicy weeknight turkey with lemon-herb butter, quick prep, and clean 165°F cues for stress-free roasting
Golden sear, garlic butter baste, and tender slices that stay juicy from stove to oven in one skillet.
Why You’ll Love It
- Fast weeknight win: 30 minutes pan-to-plate fits Quick Turkey Recipes and busy nights.
- Garlic butter gloss: Classic Garlic Butter Turkey flavor with lemon and herbs for restaurant-style results.
- Oven-reliable: Clear temps for Oven Cooked Turkey Recipes fans; pull at 160–163°F, rest to 165°F.
- Versatile entrée: Works as Turkey Entrees, meal-prep bowls, or small-holiday main for Different Turkey Recipes seekers.
- Holiday helper: A smart alternative to a full bird for Unique Thanksgiving Turkey Recipes.
Ingredients (notes only)
Turkey & Seasoning
- 2 turkey tenderloins, about 1.5–2 lb total
- Kosher salt (about 1 tsp per lb), black pepper
- Smoked paprika + garlic powder + onion powder for color and savory depth
- Olive oil for high-heat searing
Garlic-Butter Baste
- Unsalted butter, minced garlic, lemon zest and juice
- Fresh parsley and thyme (classic poultry herbs)
Optional Pan Sauce
- Low-sodium chicken broth, Dijon, splash of lemon, cold butter to finish
Step-by-Step Instructions
- Preheat and prep: Heat oven to 400°F (204°C). Pat tenderloins very dry. Season all sides with salt, pepper, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder.
- Sear: Heat a large oven-safe skillet over medium-high. Add 1 Tbsp olive oil. Sear tenderloins 2–3 minutes per side until browned.
- Butter baste: Reduce heat to medium-low. Add 3 Tbsp butter, 3 minced garlic cloves, 1 tsp lemon zest, a few thyme sprigs. Tilt pan and spoon foaming butter over meat for 60–90 seconds.
- Roast: Transfer skillet to the oven. Roast 10–15 minutes, flipping once, until a probe reads 160–163°F in the thickest part.
- Rest: Move to a board, tent loosely, rest 5–10 minutes to reach 165°F.
- Pan sauce (optional): Degrease excess fat. Add ½ cup broth and ½ tsp Dijon, simmer 2–3 minutes scraping browned bits. Off heat, whisk in 1 Tbsp cold butter and 1 tsp lemon juice. Season to taste.
- Slice and serve: Slice across the grain. Spoon garlic-lemon butter and pan sauce on top.
Pro Tips
- Dry equals brown: Moisture prevents the Maillard crust. Pat very dry before seasoning.
- Thermometer over time: Tenderloin goes from perfect to over in minutes; pull at 160–163°F.
- Butter timing: Add butter after sear so it browns the garlic gently without burning.
- Even thickness: If one piece is much thicker, start it 2 minutes earlier or give it an extra minute in the oven.
- Lemon balance: Zest boosts aroma; add juice off heat so the sauce stays glossy.
Variations (mapped to interests)
- Herb-Forward Oven Tenderloin: Extra thyme and parsley for Oven Cooked Turkey Recipes traditionalists.
- Citrus-Garlic: Add orange zest and a touch of honey for a festive Different Turkey Recipes twist.
- Savory-Herb “Butter Ball” style: Sage + butter baste to scratch that Butter Ball Turkey Breast Recipe flavor itch.
- Small-Holiday Main: Add quick pan gravy and serve as Unique Thanksgiving Turkey Recipes for two to four.
How to Serve
- With mashed potatoes and green beans topped in pan juices.
- Over lemony orzo or wild rice with roasted vegetables.
- As a Turkey Dinner bowl: grains, greens, toasted almonds, and herb butter drizzle.
Make Ahead & Storage
- Make ahead: Season and refrigerate up to 12 hours. Bring toward room temp 20 minutes before cooking.
- Fridge: 3–4 days in an airtight container with a little pan sauce.
- Freeze: Up to 3 months sliced; thaw in the fridge overnight.
- Reheat: Cover slices with broth or sauce, 300°F oven 8–12 minutes until warm. Do not boil.
FAQs
What temp for turkey tenderloin?
Cook to 165°F internal; pull from the oven at 160–163°F and rest to finish.
Can I air fry it?
Yes. Air fry 360°F for 18–22 minutes, flipping once, to 165°F.
Is turkey tenderloin the same as breast?
It’s a lean, boneless muscle from the breast area; smaller and cooks faster than a whole breast.
Why is my garlic burning?
Add butter and garlic after searing, reduce heat, and baste briefly before moving to the oven.
Simple Nutrition Table (estimate, per serving, 4 servings)
Calories 240 | Protein 35 g | Fat 10 g | Carbs 1 g | Sodium varies by salt use
Nutrition is an estimate based on 2 lb turkey tenderloin and listed fats.
Garlic Butter Turkey Tenderloin
Quick, juicy turkey tenderloins seared until golden, basted with fragrant garlic butter, and finished in the oven to perfection. A bright lemon-herb pan sauce ties it all together — ideal for weeknights or intimate holiday dinners.
Ingredients
- 2 turkey tenderloins (total 1.5–2 lb)
- 1–1¼ tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp onion powder
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp lemon zest
- 1 Tbsp chopped parsley
- 4–5 sprigs thyme
- 1 tsp lemon juice (finish)
- ½ cup low-sodium chicken broth (optional for sauce)
- ½ tsp Dijon mustard (optional for sauce)
- 1 Tbsp cold butter (for finishing sauce)
- salt and pepper to taste (for sauce)
Equipment
- 12-inch oven-safe skillet
- Instant-read thermometer
- tongs
- cutting board
- basting spoon
Method
- Preheat oven to 400°F (204°C). Pat turkey tenderloins dry and season all over with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear tenderloins for 2–3 minutes per side until golden brown.
- Reduce heat to medium-low. Add butter, minced garlic, lemon zest, parsley, and thyme sprigs. Baste continuously for 60–90 seconds with the melted garlic butter.
- Transfer skillet to the oven. Roast 10–15 minutes, flipping once halfway through, until internal temperature reaches 160–163°F.
- Remove tenderloins to a cutting board and rest for 5–10 minutes; carryover cooking will bring the internal temperature to 165°F.
- For pan sauce (optional): Pour off excess fat. Add broth and Dijon, simmer 2–3 minutes while scraping browned bits. Remove from heat, whisk in cold butter and lemon juice. Season with salt and pepper to taste.
- Slice tenderloins and serve warm with garlic butter and pan sauce.
Nutrition
Calories: 240kcalCarbohydrates: 1gProtein: 35gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 105mgSodium: 460mgPotassium: 370mgVitamin A: 280IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Notes
Air Fryer: Cook at 360°F for 18–22 minutes, flipping halfway, to 165°F; rest 5 minutes. Stovetop Only: After searing, lower heat, cover, and cook 8–12 minutes to 165°F, turning and basting. Gluten-free: Use certified GF Dijon mustard if needed.
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