Introduction
Turkey tenderloin with herb butter makes dinner feel special without the stress. It cooks fast, stays juicy, and tastes like the holidays. You’ll mix soft butter with garlic and fresh herbs, rub it over the tenderloins, and roast until tender. No brine. No fuss. Just a simple pan, a good thermometer, and a few smart tips. This method fits busy weeknights and small Thanksgiving tables. For a light first course, start with a cozy bowl of lemon chicken orzo soup. Then bring out your turkey tenderloin with herb butter, slice it thick, and add warm gravy. It’s classic comfort made easy.

Table of Contents
Why This Turkey Tenderloin with Herb Butter Works
The Simple Science of Juicy Turkey Tenderloin
Turkey tenderloin with herb butter works because fat carries flavor and protects moisture. Soft butter clings to the surface, so garlic, thyme, rosemary, and sage reach every bite. The oven’s steady heat browns the outside while the center cooks gently. Pull the meat at 160°F, rest it for 10 minutes, and let carryover bring it to 165°F. That pause keeps the juices inside. It also makes slicing clean and simple.
Should you put butter on a turkey before roasting? Yes. Butter adds browning and deep flavor. It helps spices stick. It also makes a crisp, golden edge you can see. What to season a turkey tenderloin with? Keep it classic: kosher salt, black pepper, fresh garlic, and the best trio of herbs for poultry—thyme, rosemary, and sage. That blend smells like the holidays and tastes balanced, not heavy.
No brine needed here. Because the cut is small and lean, a butter rub does the job. The fat melts and bastes the surface while the herb oils bloom in the heat. If you want a simple, crowd-pleasing side on the same plate, pair this juicy turkey tenderloin with fresh green bean casserole without mushroom soup. The creamy sauce and tender beans mirror the comfort of the meat while the crisp onion topping adds contrast.
No Brine Needed—Just Good Herb Butter
You don’t need a wet brine to get a juicy turkey tenderloin with herb butter. Start with butter that is soft, not melted. Soft butter grips the meat. Melted butter runs off. Mash in the garlic, herbs, salt, and pepper until smooth. Then coat each tenderloin evenly. Tuck a little butter into any natural seams so it melts down and flavors the center. For extra richness, add a pinch of lemon zest to the butter. The zest brightens the herbs and wakes up the turkey.
If you love a quick sear, you can sear first and then roast. But you don’t have to. The straight roast at 400°F gives you golden edges and a tender center, especially when you keep an eye on the thermometer. Either way, this easy turkey tenderloin with herb butter stays moist and flavorful. It’s a small Thanksgiving turkey recipe you can trust, and it also works for Sunday dinner when you want something special without a long prep.
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Turkey Tenderloin with Herb Butter
- Total Time: 1 hour
- Yield: 4 servings (about 6–8 oz per person) 1x
Description
Juicy turkey tenderloin with herb butter, roasted at 400°F for golden edges and a tender center. Garlic, thyme, rosemary, and sage make every slice taste like the holidays.
Ingredients
- 1½ pounds turkey tenderloins (usually 2 pieces)
- ¼ cup unsalted butter, softened
- 2 garlic cloves, minced
- 1 tablespoon finely chopped fresh herbs (thyme, rosemary, sage)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon lemon zest; pinch chili flakes
Instructions
- Heat oven to 400°F. Line a sheet pan with foil, set a rack on top, and lightly grease.
- Make herb butter: mix softened butter, garlic, herbs, salt, pepper (add lemon zest if using).
- Pat turkey dry. Coat tenderloins evenly with herb butter; press some into natural seams.
- Roast 40–45 minutes until the thickest part reaches 160°F.
- Tent with foil and rest 10 minutes; carryover brings it to 165°F.
- Slice across the grain and serve with warm gravy.
Notes
- Use unsalted butter for control. If using salted, reduce added salt.
- If butter won’t spread, microwave 5–8 seconds (don’t melt).
- Make herb butter up to 3 days ahead; bring to room temperature before spreading.
- For an easy sauce, make “Turkey Gravy Without Drippings.”
- Prep Time: 10 minutes
- Rest Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 280 kcal
- Sugar: 0 g
- Sodium: 640 mg
- Fat: 16 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 125 mg
Ingredients & Herb Butter Basics
What You Need
You only need a few fresh, reliable staples to make turkey tenderloin with herb butter taste like a holiday meal.

- Turkey tenderloins (2 pieces, about 1½ pounds total)
- Unsalted butter, softened (¼ cup)
- Garlic (2 cloves, minced)
- Fresh herbs: thyme, rosemary, and/or sage (1 tablespoon, finely chopped)
- Kosher salt (1 teaspoon)
- Black pepper (½ teaspoon)
- Optional: lemon zest (½ teaspoon) for brightness, tiny pinch of chili flakes for gentle heat
These simple ingredients let turkey tenderloin with herb butter shine. Butter carries flavor and keeps the meat moist. Garlic adds warmth. Thyme, rosemary, and sage give that classic holiday aroma. Salt and pepper balance everything, while lemon zest keeps the dish lively and not heavy. For a colorful plate beside your turkey tenderloin with herb butter, serve a bright vegetable like Roasted Brussels Sprouts with Cranberry and Pecans—the sweet-tart cranberries and toasted pecans make the meal feel complete.
How to Make Herb Butter (Step by Step)
This quick herb butter is the heart of turkey tenderloin with herb butter.
- Soften the butter so it yields to gentle pressure (don’t melt it).
- Mince the garlic very finely so it blends smoothly.
- Chop the herbs (thyme, rosemary, sage) into small pieces.
- Stir butter, garlic, herbs, salt, and pepper until creamy. Add lemon zest if using. Taste and adjust salt.
FAQ quick wins:
- How to make herb butter? Soften butter, add minced garlic and chopped herbs, season with salt and pepper, and mix until smooth.
- What herb butter for turkey breast? The same trio—thyme, rosemary, and sage—works beautifully; adjust amounts to your family’s taste.
- What do you mix with butter to season a turkey? Garlic, fresh herbs, kosher salt, black pepper, and optional lemon zest.
Mini Pro Tips
- Use unsalted butter so you control the salt in your turkey tenderloin with herb butter. If you only have salted butter, reduce the added salt.
- If the butter won’t spread, microwave it 5–8 seconds. Stop before it melts, so it still clings to the meat.
- Make the herb butter up to 3 days ahead; refrigerate, then bring to room temperature before spreading.
- Chop herbs finely so they coat evenly and don’t burn during roasting.
Step-by-Step—Roast Method (Your Recipe, Made Clear)
How to Cook Turkey Tenderloin with Herb Butter (Roast, 400°F)
Follow these simple steps for tender, juicy turkey tenderloin with herb butter every time.
- Heat the oven to 400°F. Line a sheet pan with foil. Set a rack on top and lightly grease both so the meat releases cleanly.
- Make the herb butter. In a small bowl, mix softened butter, minced garlic, chopped thyme/rosemary/sage, kosher salt, and black pepper until smooth.

3. Pat the turkey dry. Moisture prevents browning. Coat both tenderloins evenly with the herb butter. Press a little into any natural seams so flavor melts inward.

4. Roast on the rack for 40–45 minutes, until the thickest part reaches 160°F on a quick-read thermometer.

5. Rest under a loose foil tent for 10 minutes. Carryover brings the center to 165°F—perfect and juicy.
6. Slice across the grain into thick pieces. Spoon on warm gravy if you like and serve immediately.
Why this works: The rack lets heat circulate. The butter helps browning and protects moisture. Pulling at 160°F and resting to 165°F keeps juices inside, so your turkey tenderloin with herb butter stays tender from edge to center.
How to Infuse Turkey with Butter (FAQ)
You don’t need skin to get rich flavor. Keep the butter soft, not melted, so it clings to the meat instead of sliding off. Spread it all over the surface. Tuck a bit into seams and along the sides. During roasting, that butter melts and carries garlic and herb oils into the outer layers. Want a little extra richness? Baste once halfway with the melted butter that gathers on the foil.
Quick answers:
- Should you put butter on turkey before roasting? Yes—soft butter helps browning, protects moisture, and carries flavor.
- How to infuse turkey with butter? Coat evenly, tuck into seams, and keep the butter soft so it adheres.
Quick Pan Gravy Option
While the turkey tenderloin with herb butter rests, set the pan over low heat. Add ½ cup broth, simmer 1–2 minutes, and scrape up the browned bits. Whisk in 1 tablespoon butter to finish glossy. Prefer a sure thing with no drippings? Make my silky Turkey Gravy Without Drippings—it’s smooth, reliable, and easy to prep ahead.
Time, Temp & Doneness Cheatsheet
Exactly How Long to Cook a Turkey Tenderloin with Herb Butter
Ovens vary, so use time as a guide and temperature as the truth. For most pieces, turkey tenderloin with herb butter reaches doneness fast.
- Oven temp: 400°F
- Cook time: 40–45 minutes for most tenderloins
- Target temp: Pull at 160°F, rest 10 minutes to 165°F
- Probe placement: Slide the thermometer into the thickest center from the side
- If pieces are slimmer: Start checking at 35 minutes
- If pieces are thicker: Add 5–10 minutes, but trust the thermometer
Resting matters. That 10-minute rest keeps turkey tenderloin with herb butter juicy and easy to slice.
Alternative Methods (Choose Your Favorite)
Cast-Iron Sear + Roast
- Heat a thin film of oil in a cast-iron skillet over medium-high.
- Sear tenderloins 2–3 minutes per side for color.
- Spread on herb butter, then move the skillet to a 400°F oven.
- Cook to 160°F, rest to 165°F.
- Result: deep browning plus a tender center.
Air Fryer
- Spread on herb butter.
- Cook at 370°F for 16–20 minutes, flipping halfway.
- Check for 160°F in the thickest part; rest to 165°F.
- Tip: Don’t crowd the basket. Air flow = even cooking.
Portioning & Serving Notes
Plan 6–8 ounces cooked turkey per person if you have several sides. Slice across the grain into ½-inch pieces so every bite stays moist. Warm plates help too—set the serving platter in a low oven while the meat rests. For a classic, comforting plate, add a spoonful of Cornbread Stuffing Without Sausage alongside your turkey tenderloin with herb butter—the soft center and crisp edges catch every drop of juice.
Variations You’ll Actually Use
Flavor Twists on Herb Butter
Small changes make turkey tenderloin with herb butter feel new without adding work.

- Lemon–garlic parsley butter (bright): Stir ½ teaspoon lemon zest and 1 tablespoon finely chopped parsley into the butter. The zest lifts the herbs and makes each slice taste fresh.
- Dijon–herb crust (savory tang): Mix 1 teaspoon Dijon into the herb butter. It adds gentle acidity and helps browning.
- Paprika–garlic butter (warm, smoky): Add ½ teaspoon sweet paprika to the butter for color and cozy flavor. Keep the garlic the same.
Add-Ins & Simple Sheet-Pan Version
Make dinner complete on one pan.
- Add potatoes or green beans: Toss baby potatoes or trimmed green beans with a little oil, salt, and pepper on the sheet pan (keep them separate from the meat). Roast alongside your turkey tenderloin with herb butter.
- Finish fresh: After slicing, squeeze a little lemon over the meat or sprinkle with parsley for color and brightness.
- Another easy veg or bean side: For a creamy, comforting pairing that cooks on the stove while the turkey roasts, make creamy lemon garlic butter beans. The silky beans and bright lemon match the herby turkey perfectly.
Serving, Sides & Small-Thanksgiving Menu
What to Serve with Turkey Tenderloin
Build a plate that’s cozy but not heavy.
- Classic sides: Green bean casserole, cornbread stuffing, and a bright vegetable give color and balance next to turkey tenderloin with herb butter.
- Portioning: For 2–4 people, plan 6–8 ounces of cooked turkey per person. Slice across the grain so each piece stays tender.
- Warm plates: A warm serving platter holds juices and keeps slices moist while you bring everything to the table.
Build the Whole Plate
Keep flavors familiar, textures varied, and color on the plate.
- Comfort + color: Pair the juicy slices with your favorite green bean casserole and a fresh salad or roasted carrots for brightness.
- Sweet finish, make-ahead: End with mini cranberry pumpkin cheesecakes. They can chill ahead, and the tart cranberry note pairs beautifully with herby turkey.
Make-Ahead, Storage & Reheat
Plan-Ahead Tips That Save the Day
A little prep turns turkey tenderloin with herb butter into an easy, low-stress meal.
- Make herb butter early: Mix up to 3 days ahead; refrigerate covered.
- Light pre-salt: Season the turkey lightly up to 12 hours ahead, then coat with herb butter right before roasting.
- After cooking: Cool, slice, and refrigerate up to 3 days in a covered container.
The Best Way to Reheat
Protect moisture and keep the texture soft.
- Gentle oven: Place slices in a small dish, splash with a tablespoon of broth, cover, and warm at 300°F for 8–10 minutes.
- Avoid high heat: It dries lean meat. Low and slow brings turkey tenderloin with herb butter back to juicy.
- Cook’s snack (optional): If you like a make-ahead bite while the turkey roasts, keep no-bake peanut butter protein balls in the fridge. They’re quick energy without using oven space.
FAQs
What herb butter for turkey breast?
Use thyme, rosemary, and sage with minced garlic, kosher salt, and black pepper. Add lemon zest or parsley if you like it brighter.
What to season a turkey tenderloin with?
Kosher salt, black pepper, garlic, and that simple herb-butter blend. It’s reliable and tastes like the holidays.
Should you put butter on a turkey before roasting?
Yes. Butter helps browning, carries herb flavor, and protects moisture so the meat stays tender.
How to infuse turkey with butter?
Rub soft (not melted) herb butter all over and press a little into natural seams. Optional: baste once midway with the melted butter from the pan.
What do you mix with butter to season a turkey?
Fresh herbs (thyme/rosemary/sage), minced garlic, salt, pepper, and optional lemon zest or a teaspoon of Dijon.
How to make herb butter?
Soften butter; stir in minced garlic, chopped herbs, salt, and pepper until smooth. Add lemon zest if you like. That’s it.
Conclusion
Turkey tenderloin with herb butter delivers classic holiday flavor on a weeknight schedule. Soft butter carries herbs, a steady 400°F roast browns the outside, and a 10-minute rest locks in juices to 165°F. Slice thick, add warm gravy, and you’ve got a dinner that feels special without any stress. Make it tonight, then save the method for your small Thanksgiving table. For a cozy, seasonal side that adds color and gentle sweetness, round out the plate with Savory Sweet Potato Casserole with Pecans—its crunchy pecan topping and creamy center pair beautifully with herb-scented turkey.