Lemon Garlic Herb Grilled Turkey (Printable Version)

Juicy turkey marinated in lemon, garlic and herbs, grilled until tender and flavorful.

# Ingredient List:

→ Turkey

01 - 4 boneless, skinless turkey breast cutlets (approximately 5-6 oz each)

→ Marinade

02 - 1/4 cup extra virgin olive oil
03 - Juice and zest of 2 lemons
04 - 4 cloves garlic, minced
05 - 2 tablespoons fresh parsley, chopped
06 - 1 tablespoon fresh thyme leaves, chopped
07 - 1 tablespoon fresh rosemary, chopped
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon crushed red pepper flakes (optional)

→ For Serving

11 - Lemon wedges
12 - Fresh herbs for garnish

# How to Make It:

01 - Whisk together olive oil, lemon juice and zest, minced garlic, chopped parsley, thyme, rosemary, salt, black pepper, and red pepper flakes in a medium bowl until well combined.
02 - Place turkey breast cutlets in a large resealable plastic bag or shallow dish. Pour the marinade over the turkey, ensuring all pieces are evenly coated. Seal or cover and refrigerate for 1-2 hours.
03 - Preheat grill to medium-high heat (approximately 400°F). Lightly oil the grill grates to prevent sticking.
04 - Remove turkey from the marinade and allow excess to drip off. Grill turkey breasts for 5-7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
05 - Transfer grilled turkey to a cutting board and let rest for 5 minutes before serving. Garnish with fresh herbs and lemon wedges.

# Expert Advice:

01 -
  • The lemon and garlic create this bright, zesty flavor that somehow makes turkey feel special without any fuss
  • It comes together in under 30 minutes but tastes like something from a restaurant grill
02 -
  • Dont skip letting the meat rest after grilling those juices need time to redistribute or they'll all run out on your cutting board
  • The turkey continues cooking slightly after it leaves the grill, so pull it at 160°F and let carryover heat do the rest
03 -
  • Pat the turkey dry before grilling if you want more distinct grill marks, but I actually love the slightly caramelized marinade bits that stick to the meat
  • If your turkey cutlets vary in thickness, pound the thicker ones gently so everything cooks evenly

Go Back