Name: Herb Butter Baked Turkey Tenderloin Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 3 tablespoons soy sauce; 1 tablespoon sriracha; 2 teaspoons sesame oil; 1 teaspoon fish sauce; 1.5 tablespoons vegetable oil; 1 pound ground turkey; 1 tablespoon minced fresh ginger; 4 cloves garlic, minced; 1 cup small diced bell pepper (about 1 bell pepper); 2 cups thinly shredded green cabbage; 1 cup carrot, peeled and shredded (about 1 large carrot); 4 cups cool cooked rice (Jasmine or medium-grain white rice recommended); Chopped green onion (to taste); Sliced chili pepper (to taste); Chili oil (to taste); Fried egg (for serving)

If you’re on the hunt for a quick, flavorful dinner that feels both comforting and a bit fancy, you’re going to adore this Herb Butter Baked Turkey Tenderloin Recipe. I love this because it strikes the perfect balance between juicy, tender turkey and rich, herb-infused butter that keeps it incredibly moist. When I first made this, my family went crazy for it (and so will yours), making it a staple in my weeknight rotation. Trust me, you’ll want to keep reading to see exactly how to get that golden, mouthwatering finish every single time.

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Why You’ll Love This Recipe

Juicy & Tender: The herb butter locks in moisture so the turkey tenderloin never dries out.
Rich Herb Flavor: Fresh herbs combined with butter create a deep, fragrant taste that’s irresistible.
Easy to Prep: Minimal ingredients and straightforward steps mean you can get this on the table quickly.
Versatile & Crowd-Pleasing: Perfect for weeknight dinners or special occasions — everyone loves it.

Two white bowls sit on a white marbled surface. The first bowl has a base layer of fried rice mixed with green onions, carrots, and red chili slices, topped with a sunny-side-up egg with bright yellow yolk and drops of chili oil. The second bowl also holds the fried rice with the same vegetable mix, garnished with green onions and red chili slices without the egg. Around the bowls are whole red chili peppers, garlic cloves, a bunch of green onions, and two small clear glass containers—one with a dark soy-like sauce and the other with chili sauce and a spoon. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Herb Butter Baked Turkey Tenderloin Recipe lies in its simple but quality ingredients. I always try to use fresh herbs and real butter to bring out the best flavors. Here’s what you’ll want to gather before you start:

Turkey Tenderloin: Look for fresh, good-quality turkey tenderloin at your butcher or grocery store for the best texture.
Unsalted Butter: Using unsalted butter lets you control the saltiness and enhances the herb flavors.
Fresh Herbs (like rosemary, thyme, parsley): Fresh is key here—dried herbs won’t give you the same vibrant taste or aroma.
Garlic: Minced garlic adds that extra punch and richness to the herb butter.
Lemon Zest or Juice: Brightens the whole dish and balances the richness of the butter beautifully.
Salt and Pepper: To season and bring everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Herb Butter Baked Turkey Tenderloin Recipe my own by switching up the herbs or adding complementary flavors. Don’t hesitate to tweak it based on what you like or what you have in your garden right now.

Herb Swaps: I often interchange rosemary and thyme with sage or tarragon for a different but just as delicious herbal profile.
Spicy Kick: Adding a pinch of red pepper flakes to the butter mix gives a subtle warmth that my family can’t get enough of.
Garlic Lovers’ Boost: If you’re like me and can never have enough garlic, roast a couple of extra cloves and spread them over the turkey before baking.
Dairy-Free Option: Swap the butter for a good quality olive oil and fresh herbs — the turkey still comes out flavorful but with less richness.

How to Make Herb Butter Baked Turkey Tenderloin Recipe

Step 1: Prepare the Herb Butter

Begin by letting your unsalted butter soften at room temperature. While waiting, finely chop your fresh herbs—rosemary, thyme, parsley, whatever you prefer. Mix the softened butter with minced garlic, chopped herbs, a bit of lemon zest, and a pinch of salt and pepper. This butter is the heart of the dish, so don’t rush it! I like to taste and adjust before moving on.

Step 2: Prep the Turkey Tenderloin

Pat your turkey tenderloin dry with paper towels—this helps the herb butter stick better and promotes browning. I’ve found that drying the meat thoroughly makes a huge difference in the final texture. After that, generously slather the herb butter all over the tenderloin. Be sure to get into any nooks and crannies for even flavor.

Step 3: Bake to Perfection

Preheat your oven to 375°F (190°C). Place the buttered turkey tenderloin on a lined baking dish or roasting pan. Pop it in the oven and bake for about 25–30 minutes, or until the internal temperature hits 165°F (74°C). I like to use an instant-read thermometer here—it’s foolproof. Halfway through, I spoon some of the melted herb butter over the top to keep it juicy and flavorful.

Step 4: Rest and Slice

Once your turkey comes out of the oven, let it rest for at least 10 minutes. This step is crucial—it lets the juices redistribute, so your tenderloin stays super moist. Slice against the grain for the best texture and serve with the delicious pan juices drizzled on top. You’ll notice how the herb butter elevates every bite!

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Pro Tips for Making Herb Butter Baked Turkey Tenderloin Recipe

Room Temperature Butter: Make sure your butter is soft but not melted to mix herbs evenly and help it spread smoothly on the turkey.
Use a Meat Thermometer: I learned the hard way that guessing doneness can dry out turkey—checking temp takes the guesswork out.
Baste Midway: Spoon finished herb butter juices over the tenderloin halfway through baking for extra moistness and flavor.
Rest Your Meat: Don’t slice too early; resting allows the juices to settle, making every bite juicy and tender.

How to Serve Herb Butter Baked Turkey Tenderloin Recipe

A white bowl filled with a layered dish consisting of a base of mixed brown rice and minced meat with thinly sliced orange carrots and light green vegetables scattered throughout. On top, there is a fried egg with a soft, runny yolk spreading over the rice, sprinkled with small pieces of red chili and green spring onion slices. A woman's hand is holding black chopsticks picking up a mix of the rice, vegetables, and meat. The bowl is placed on a white marbled surface with a small bowl of dark red sauce containing sesame seeds nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I typically garnish with a sprinkle of fresh chopped parsley and a few lemon wedges on the side. It brings a nice pop of color and gives you a hint of brightness when squeezed over the slices before eating. Sometimes I even scatter a handful of toasted pine nuts for added texture—totally optional but so good!

Side Dishes

This herb butter turkey pairs wonderfully with classic sides like roasted garlic mashed potatoes, sautéed green beans with almonds, or a simple mixed greens salad dressed in vinaigrette. My personal favorite? A warm wild rice pilaf that soaks up all those delicious buttery juices.

Creative Ways to Present

For a special twist when hosting, I like to slice the turkey tenderloin thinly and fan the pieces out on a beautiful platter, drizzle with pan juices, and surround it with edible flowers or herb sprigs. It turns this relatively simple recipe into a stunning centerpiece that always gets compliments.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I like to cool the turkey completely before wrapping it tightly in plastic wrap and then placing it in an airtight container. Stored in the fridge, it stays good for 3–4 days. I recommend slicing before storing to make quick lunches or dinners a breeze.

Freezing

This recipe freezes really well! Slice the turkey into portions, wrap them individually or stack with parchment paper in between, then place in freezer bags. It keeps perfectly for up to 3 months, which is great for busy weeks or prepping meals ahead.

Reheating

To reheat, I warm slices gently in the oven at 300°F (150°C) covered with foil to avoid drying out, or pop them in a skillet with a splash of broth or water for moist, tender results. Microwaving works too, but watch carefully to not overdo it.

FAQs

Can I use turkey breast instead of tenderloin for this recipe?

Absolutely! Turkey breast works fine, but because it’s thicker, you may need to adjust the baking time. Keep an eye on the internal temperature to avoid drying it out.
What herbs are best for the herb butter?

Fresh rosemary, thyme, and parsley are classics here, but you can also add sage or tarragon depending on your taste. Just make sure your herbs are fresh to get that vibrant herbaceous flavor.
Can I prepare the herb butter in advance?

Yes! You can make the herb butter up to a day ahead and keep it refrigerated. Bring it back to room temperature before spreading on the turkey for easy prep.
How do I know when the turkey tenderloin is done?

The safest way is to use an instant-read thermometer—look for an internal temp of 165°F (74°C). The turkey should be juicy and just cooked through, not dry or tough.

Final Thoughts

This Herb Butter Baked Turkey Tenderloin Recipe holds a special place in my kitchen because it’s simple, elegant, and consistently delicious. Every time I make it, it feels like a little celebration—whether it’s a busy weeknight or a weekend with friends. I hope you’ll try it out and see how the herb butter transforms turkey tenderloin into something unexpectedly luscious and comforting. Trust me, it’s one you’ll make again and again!