Ingredients
Scale
- 2 turkey tenderloins (approx. 1.5 lbs total)
- 3 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped (or 1/2 tsp dried)
- 1 teaspoon fresh rosemary, chopped (or 1/2 tsp dried)
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- Fresh parsley for garnish
Instructions
- Start by removing the turkey tenderloins from their packaging and patting them completely dry with paper towels. Removing excess moisture is the secret to getting a good sear in the air fryer. In a small mixing bowl, combine the softened butter, minced garlic, thyme, rosemary, smoked paprika, salt, and pepper. Mash the ingredients together with a fork until you have a smooth, fragrant compound butter. Rub the garlic butter mixture generously all over the turkey tenderloins, ensuring every inch is coated.
- Preheat your air fryer to 375°F (190°C) for about 3 minutes. Place the seasoned turkey tenderloins into the air fryer basket, making sure they are not overlapping to allow for even airflow. Cook for 20 to 25 minutes. At the halfway mark (around 12 minutes), use tongs to carefully flip the tenderloins over. Use a meat thermometer to check for doneness; the turkey is ready when it reaches an internal temperature of 165°F (74°C) at the thickest part.
- Once the turkey reaches the safe internal temperature, remove it from the air fryer and transfer it to a cutting board. Tent the meat loosely with aluminum foil and let it rest for at least 5 to 10 minutes. This resting period allows the juices to redistribute throughout the meat. Slice the tenderloin into thick medallions, drizzle any leftover juices from the basket over the top, and garnish with fresh parsley before serving.
- Cook Time: 35 minutes