I love how this garlic butter baked turkey tenderloin fills the kitchen with the cozy aromas of garlic and herbs, especially on Thanksgiving. Roasted sweet potatoes cook alongside it, making a colorful, satisfying main dish with less fuss and just one pan to clean.
Why You’ll Love This Garlic Butter Turkey Tenderloin
This recipe pairs juicy turkey tenderloin with sweet potatoes that turn tender and lightly caramelized in the oven. Garlic butter and simple herbs bring plenty of flavor without complicated prep, and the one-pan method makes it a practical choice for a holiday dinner or a smaller gathering.
Garlic Butter Turkey Tenderloin Ingredients & Substitutions
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 1/2 pounds turkey tenderloin, patted dry
- 3 tablespoons unsalted butter, melted
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley, optional
- 1 tablespoon lemon juice, optional
You can use peeled butternut squash in place of some of the sweet potatoes. Fresh thyme or rosemary works well too, use about 1 tablespoon of chopped fresh herbs for each teaspoon of dried herbs. If you prefer, swap the smoked paprika for sweet paprika.
Step-by-Step Instructions to Make Garlic Butter Turkey Tenderloin
1. Heat the oven and prepare the sweet potatoes
Heat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or lightly grease it. Toss the sweet potatoes with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then spread them out in a single layer. Roast for 15 minutes.
2. Mix the garlic butter
While the potatoes roast, stir together the melted butter, minced garlic, thyme, rosemary, smoked paprika, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
3. Add and season the turkey
Move the sweet potatoes toward the edges of the baking sheet to make room in the middle. Set the turkey tenderloin on the pan and brush it all over with the garlic butter mixture. Turn the sweet potatoes so they roast evenly.
4. Roast until cooked through
Return the pan to the oven and roast for 22 to 30 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.
5. Rest, slice, and serve
Transfer the turkey to a cutting board and let it rest for 8 minutes before slicing across the grain. Toss the sweet potatoes with any pan juices, then finish the turkey with parsley and lemon juice if you like.
Tips for Success
- Pat the turkey dry before adding the butter mixture so the seasoning clings well.
- Cut the sweet potatoes into similar-sized cubes for even roasting.
- Use a thermometer rather than relying on color alone. Check the thickest part of the tenderloin without touching the pan.
- If your baking sheet is crowded, use two pans. Space helps the sweet potatoes brown instead of steam.
- Let the turkey rest before slicing to help keep it juicy.
Variations of Garlic Butter Turkey Tenderloin
For a brighter herb flavor, add 1 teaspoon of lemon zest to the garlic butter. For a little warmth, add a pinch of cayenne pepper. You can also roast chunks of carrots or red onion with the sweet potatoes, just keep the pieces similar in size so they cook at about the same rate.
Serving Suggestions: What to Pair with Garlic Butter Turkey Tenderloin
For a Thanksgiving spread, serve this turkey with green beans, cranberry sauce, and warm rolls. A crisp green salad or roasted Brussels sprouts also balance the sweet potatoes nicely. Spoon any flavorful pan juices over the sliced turkey just before serving.
Storage & Reheating Instructions
Refrigerate leftover turkey and sweet potatoes in an airtight container for up to 3 days. Reheat covered in a 325°F oven with a spoonful of broth or water until warmed through, or microwave individual portions in short intervals. Store the turkey and potatoes separately if you want to reheat them at different speeds.
Memories Made Around the Table
I like bringing a pan of this turkey to the table while it is still warm, with the sweet potatoes tucked around the slices. It feels festive without asking me to spend the whole afternoon juggling pots, and there is always room to add a favorite family side or two.
FAQs
Can I prepare this recipe ahead of time?
Yes. Cut the sweet potatoes and mix the garlic butter up to a day ahead, then keep each covered in the refrigerator. For the best texture, season and roast the turkey just before serving.
Can I use turkey breast instead of tenderloin?
You can, but cooking time will depend on the size and shape of the breast. Check the thickest section with a thermometer and remove it from the oven when it reaches 165°F.
How do I keep turkey tenderloin from drying out?
Avoid overcooking and let the turkey rest before slicing. Since tenderloins can vary in thickness, begin checking the temperature around the 22-minute mark.
Can I make this without butter?
Yes. Replace the melted butter with an equal amount of olive oil. The turkey will still pick up the garlic and herb flavors.
Final Thoughts
This garlic butter baked turkey tenderloin is an easy centerpiece for Thanksgiving dinner, with sweet potatoes roasting right alongside it. Keep a thermometer handy, give the turkey a few minutes to rest, and bring everything to the table while warm.
Garlic Butter Turkey Tenderloin
Equipment
- 1 Rimmed baking sheet
- 1 Instant-read thermometer
- 1 Pastry Brush
Ingredients
- 2 pounds sweet potatoes peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1.25 teaspoons kosher salt divided
- 0.5 teaspoon black pepper divided
- 1.5 pounds turkey tenderloin patted dry
- 3 tablespoons unsalted butter melted
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary crushed
- 1 teaspoon smoked paprika
- 1 tablespoon fresh parsley chopped; optional
- 1 tablespoon lemon juice optional
Instructions
- Heat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or lightly grease it. Toss the sweet potatoes with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then spread them out in a single layer. Roast for 15 minutes.
- While the potatoes roast, stir together the melted butter, minced garlic, thyme, rosemary, smoked paprika, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Move the sweet potatoes toward the edges of the baking sheet to make room in the middle. Set the turkey tenderloin on the pan and brush it all over with the garlic butter mixture. Turn the sweet potatoes so they roast evenly.
- Return the pan to the oven and roast for 22 to 30 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.
- Transfer the turkey to a cutting board and let it rest for 8 minutes before slicing across the grain. Toss the sweet potatoes with any pan juices, then finish the turkey with parsley and lemon juice if you like.