Garlic Butter Turkey Tenderloin

$- 2 turkey tenderloins (approximately 1.5 lbs total) - 4 tablespoons unsalted butter - 4 cloves of garlic, finely minced The main base of this dish is turkey tenderloins. They are lean and cook quickly. The unsalted butter gives rich flavor and helps with browning. Fresh garlic adds a strong and tasty kick. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Zest of 1 lemon - Juice of 1 lemon Herbs like thyme and rosemary bring earthy notes. Lemon zest adds brightness, while lemon juice enhances the flavor. This mix makes the dish lively and fresh. - Salt and pepper - Fresh parsley for garnish Salt and pepper are essential to bring out the flavors. Fresh parsley adds a pop of color and freshness to the dish. It also makes your meal look great on the table. This combination of ingredients will create a savory and delightful meal in no time. {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This is key to cooking the turkey evenly. 2. Take the turkey tenderloins and pat them dry with paper towels. This helps them sear better. Season both sides with salt and freshly ground black pepper. 1. In an oven-safe skillet, melt 2 tablespoons of unsalted butter over medium heat. Wait until it foams and smells nice. 2. Add 4 cloves of minced garlic to the skillet. Sauté for about 1 minute. Stir often until it is fragrant but not burnt. 3. Carefully add the turkey tenderloins to the skillet. Sear each side for about 2-3 minutes. Look for a nice golden-brown color. 4. Once seared, sprinkle 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary on top. Then, add the zest and juice of 1 lemon for brightness. 5. Add the remaining 2 tablespoons of butter to the skillet. Let it melt and mix with the herbs and garlic. 6. Transfer the skillet to the preheated oven. Bake the turkey for 20-25 minutes. Check that it reaches 165°F (75°C) with a meat thermometer. 1. Once cooked, take the skillet out of the oven. Let the turkey rest for about 5 minutes. This helps the juices stay in. 2. Slice the tenderloins against the grain into medallions. Drizzle the pan juices over the turkey for extra flavor. 3. Garnish with freshly chopped parsley. This adds color and a fresh taste before serving. Timing is key when adding garlic. I always add minced garlic right after the butter melts. This step makes sure the garlic gets soft and fragrant. If you add it too soon, it can burn and taste bitter. Sauté it for just a minute. That’s all you need! Balancing spices and herbs is crucial. I use dried thyme and rosemary. These add depth to the dish. The lemon zest and juice brighten the flavors. They cut through the richness of the butter. You want a nice mix that makes each bite pop! Achieving the perfect crust is simple. First, pat the turkey dry with paper towels. This helps the meat brown well. I season both sides with salt and pepper. Then, I sear the turkey for 2-3 minutes on each side. This creates that golden-brown crust we all love. Avoiding overcooked turkey is vital. Use a meat thermometer to check the temperature. Aim for 165°F (75°C) inside. This ensures the turkey is juicy and safe to eat. Letting it rest for 5 minutes after cooking helps keep it moist. For sides, I recommend roasted vegetables or a fresh salad. They complement the turkey's flavors well. Serving the turkey on a nice platter makes it look inviting. Plating the dish attractively is easy. Slice the tenderloin into medallions. Drizzle some pan juices over the top. Then, add a sprinkle of fresh parsley. This adds color and freshness. A squeeze of lemon juice right before serving makes it even better! Pro Tips Resting is Key: Allow the turkey tenderloins to rest for at least 5 minutes after cooking. This helps the juices redistribute, resulting in a juicier and more flavorful dish. Use a Meat Thermometer: To ensure the turkey is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption. Customize Your Herbs: Feel free to experiment with fresh or other dried herbs according to your taste preference. Fresh herbs like sage or parsley can add a delightful twist. Enhance the Sauce: After removing the turkey, consider deglazing the pan with a splash of white wine or chicken broth to create a rich sauce to drizzle over the sliced tenderloins. {{image_4}} You can swap out butter for olive oil or coconut oil. This will change the flavor, but it works well. For herbs, try basil or oregano instead of thyme and rosemary. They bring a different twist to your dish. When using fresh garlic, keep in mind that one clove of fresh garlic equals about one teaspoon of minced garlic. Fresh garlic has a stronger taste, so adjust to your liking. You can cook turkey tenderloin in a skillet, grill, or air fryer. Each method gives a unique taste and texture. A skillet will give you a nice crust. Grilling adds a smoky flavor. An air fryer cooks quickly and keeps the meat juicy. Adjust the cooking time and temperature for your method. For grilling, cook at medium-high heat for about 15-20 minutes. For an air fryer, 375°F for 20-25 minutes works well. Want to switch it up? Try adding citrus like lime or orange. This will brighten the dish and add a fresh taste. You can also add heat with spices like paprika, chili flakes, or cayenne pepper. Start small, then adjust based on your spice preference. After you finish your meal, let the turkey cool down. Store leftovers in an airtight container. This keeps the turkey fresh and tasty. You can keep it in the fridge for up to three days. Make sure to check for any signs of spoilage before eating. To reheat, use an oven or microwave. If using an oven, set it to 350°F (175°C). Cover the turkey with foil. This helps keep it moist. In the microwave, heat the turkey in short bursts. Check it often. You want it warm but not dry. Adding a splash of broth can help with moisture. If you have extra turkey, freezing is a great choice. Wrap it tightly in plastic wrap, then place it in a freezer bag. This prevents freezer burn. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above for the best flavor. To check if turkey is done, use a meat thermometer. The turkey needs to reach an internal temperature of 165°F (75°C). This ensures it is safe to eat. If you don't have a thermometer, cut into the thickest part. The juices should run clear, not pink. Always check in the thickest part for the best results. Yes, you can prepare this recipe in advance. You can season the turkey and make the garlic butter sauce ahead of time. Store them in the fridge until you are ready to cook. When you are ready, reheat the turkey gently in the oven. This keeps it moist and tasty. Many sides go well with this dish. Here are some great options: - Roasted vegetables like carrots and Brussels sprouts - Creamy mashed potatoes - A fresh green salad with lemon vinaigrette - Quinoa or rice to soak up the sauce Garlic butter sauce adds flavor but is high in fat and calories. The butter gives a rich taste, but you can use alternatives. Consider olive oil or avocado oil for a healthier option. Also, use less butter if you want to cut calories. The garlic offers health benefits, like boosting immunity, so it’s a good addition. You learned how to make delicious garlic butter turkey tenderloin. We covered key ingredients, like turkey, butter, and seasonings. I guided you through preparation and cooking steps to ensure success. Don’t forget about tips to enhance flavor and avoid drying out your turkey. You can try different methods and variations for fun twists. Store leftovers safely and reheat with care. Enjoy this recipe with tasty sides for a great meal. Now, you have all the tools to cook this dish perfectly and impress everyone. Happy cooking!$

Garlic Butter Turkey Tenderloin

A flavorful turkey tenderloin dish infused with garlic and herbs, perfect for any occasion.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 pieces turkey tenderloins
4 tablespoons unsalted butter
4 cloves garlic, finely minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and freshly ground black pepper
1 piece lemon zest
1 tablespoon lemon juice
for garnish fresh parsley, chopped

Instructions

Begin by preheating your oven to 375°F (190°C) to ensure it's at the right temperature when you're ready to cook.
Take the turkey tenderloins and pat them dry with paper towels; this step is crucial for achieving a nice sear. Season both sides generously with salt and freshly ground black pepper.
In an oven-safe skillet, melt 2 tablespoons of unsalted butter over medium heat. Allow the butter to foam and become fragrant, indicating it's ready for the next step.
Once the butter is melted, add the minced garlic to the skillet. Sauté the garlic for about 1 minute, stirring frequently, until it becomes fragrant and just begins to turn golden; be careful not to let it burn.
Carefully add the seasoned turkey tenderloins to the skillet. Sear them for approximately 2-3 minutes on each side, until they develop a beautiful golden-brown crust.
After searing, evenly sprinkle the dried thyme, dried rosemary, and lemon zest over the tenderloins. Drizzle the fresh lemon juice on top for an added zing of flavor.
Next, add the remaining 2 tablespoons of butter to the skillet, letting it melt and mingle with the aromatics.
Now, transfer the skillet to the preheated oven. Bake the turkey for 20-25 minutes, or until it reaches an internal temperature of 165°F (75°C) when checked with a meat thermometer.
Once cooked, carefully remove the skillet from the oven. Allow the tenderloins to rest for about 5 minutes; this helps the juices redistribute for better flavor.
Slice the tenderloins against the grain into medallions and drizzle the savory pan juices over the top for moistness and added flavor.
Finally, garnish with freshly chopped parsley to add a touch of color and freshness before serving.

Notes

Serve with roasted vegetables or a fresh salad for a complete meal.

Keyword butter, garlic, herbs, turkey