Citrus Garlic Glazed Turkey (Printable Version)
Juicy turkey strips coated in a vibrant citrus garlic glaze with fresh herbs, cooked in one skillet.
# Ingredient List:
→ Turkey
01 - 1 pound turkey breast, cut into thin strips
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Citrus Glaze
04 - 1/3 cup freshly squeezed orange juice
05 - 2 tablespoons freshly squeezed lemon juice
06 - 2 tablespoons honey or maple syrup
07 - 2 teaspoons Dijon mustard
08 - Zest of 1 orange
09 - Zest of 1 lemon
→ Aromatics & Oil
10 - 4 cloves garlic, minced
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Herbs & Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
# How to Make It:
01 - Pat the turkey strips dry and season evenly with salt and black pepper on all sides.
02 - In a small bowl, whisk together the orange juice, lemon juice, honey or maple syrup, Dijon mustard, orange zest, and lemon zest until well blended. Set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add the turkey strips in a single layer and sauté for 3 to 4 minutes per side until lightly golden and cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, add the minced garlic and crushed red pepper flakes if using. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
05 - Pour the citrus glaze mixture into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.
06 - Let the glaze cook for 2 to 3 minutes until slightly thickened. Return the turkey strips to the skillet and toss to coat evenly in the glaze.
07 - Simmer for an additional 2 to 3 minutes until the turkey is heated through and the sauce is glossy and coats the turkey beautifully.
08 - Sprinkle with fresh chopped parsley and thyme leaves. Serve immediately with steamed rice, quinoa, or roasted vegetables.
# Expert Advice:
01 -
- The citrus glaze caramelizes into something sticky and bright that makes every bite feel indulgent without any heavy sauces.
- Turkey breast stays incredibly tender when you sear it fast and finish it in that glossy pan sauce.
- Cleanup is just one skillet and a small bowl, which is basically a gift on busy nights.
02 -
- Overcrowding the skillet will steam the turkey instead of searing it, so cook in two batches if needed.
- The glaze can go from perfectly thickened to burnt in under a minute, so stay by the stove and watch it closely.
03 -
- Let the skillet get fully hot before adding the turkey, because that initial sear locks in juices and creates the fond that makes the glaze taste like magic.
- Resting the turkey loosely covered while you make the glaze keeps it warm without continuing to cook, so every piece stays perfectly tender.