Preheat your grill to a steady medium-high heat, about 200°C/400°F, and make sure the grates are clean and lightly oiled. This helps prevent sticking and gives you those beautiful grill marks.
Pat the turkey cutlets dry with paper towels and gently pound them to an even thickness of about 1/2 inch. This ensures they cook evenly and stay juicy.
In a shallow dish, whisk together olive oil, minced garlic, chopped thyme and rosemary, and freshly squeezed lemon juice. Season with salt and pepper, then add the turkey cutlets, turning them to coat evenly. Let them marinate for at least 20 minutes, or up to 2 hours in the fridge for deeper flavor.
4 pieces Turkey breast cutlets
Once ready, place the marinated cutlets diagonally across the hot grill grates. Cook for about 3-4 minutes without moving them, until you see deep golden-brown grill marks and a fragrant smoky aroma.
Use tongs to carefully flip the cutlets and grill for another 3-4 minutes on the other side, maintaining a gentle sizzle. Watch for caramelized edges and a consistent golden color.
Insert a meat thermometer into the thickest part of a cutlet; once it reads 74°C/165°F, remove them from the grill. This ensures they are perfectly cooked through but still juicy.
Transfer the cooked cutlets to a plate and let them rest for about 5 minutes. Cover loosely with foil if desired. Resting allows the juices to redistribute, ensuring each bite is moist and tender.
Slice the turkey crosswise if you like, then squeeze a little extra lemon over the top for a bright, fresh finish. Serve immediately with your favorite sides and enjoy that smoky, juicy goodness.
4 pieces Turkey breast cutlets
