Garlic Herb Turkey with Brown Butter (Printable Version)

Juicy turkey cutlets in a rich brown butter sauce with garlic, parsley, thyme, and rosemary.

# Ingredient List:

→ Turkey

01 - 1.5 lbs turkey breast cutlets, thinly sliced
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper

→ Brown Butter

04 - 4 tbsp unsalted butter

→ Aromatics & Herbs

05 - 5 cloves garlic, finely minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh thyme leaves
08 - 1 tbsp fresh rosemary, chopped
09 - Zest of 1 lemon
10 - 2 tbsp fresh lemon juice

→ Additional

11 - 2 tbsp olive oil
12 - ½ cup low-sodium chicken broth

# How to Make It:

01 - Season the turkey cutlets on both sides with kosher salt and freshly ground black pepper, ensuring even coverage.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half the turkey cutlets in a single layer. Cook 2-3 minutes per side until golden and just cooked through. Transfer to a plate. Repeat with remaining olive oil and turkey.
03 - Reduce heat to medium. Add butter to the skillet. Swirl and cook until the butter turns golden brown and smells nutty, about 2-3 minutes.
04 - Add garlic, thyme, rosemary, and parsley to the brown butter. Sauté for 1 minute until fragrant.
05 - Pour in chicken broth, scraping any browned bits from the pan. Simmer for 2 minutes.
06 - Return turkey and any juices to the skillet. Toss to coat in the sauce.
07 - Stir in lemon zest and juice. Cook an additional 1-2 minutes, until sauce slightly thickens and turkey is heated through.
08 - Serve immediately, spooning extra brown butter herb sauce over the turkey.

# Expert Advice:

01 -
  • Everything happens in one pan, which means maximum flavor and minimum cleanup
  • The brown butter herb sauce transforms simple turkey into something that feels like a restaurant meal
02 -
  • Overcrowding the skillet during the initial sear is the number one mistake home cooks make, so cook in batches if necessary
  • The transition from brown butter to burned butter happens in seconds, so have your garlic and herbs measured and ready before you start
03 -
  • Let your turkey come to room temperature for twenty minutes before cooking for even searing
  • A cast-iron skillet holds heat beautifully and creates the best fond for your sauce

Go Back