Roasted Cutlet Turkey Recipe

1. Prepare

Preheat oven to 425°F (220°C). If cutlets are uneven, place each between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch.

2. Make marinade

In a shallow bowl or dish, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, thyme, 1.5 tsp salt, 1 tsp black pepper, and 1/2 tsp smoked paprika until combined.

3. Marinate cutlets

Place turkey cutlets in the dish and turn to coat both sides in the marinade. Let sit at room temperature for 15–20 minutes (or cover and refrigerate up to 2 hours). Remove cutlets from fridge 20 minutes before roasting if refrigerated.

4. Arrange for roasting

Arrange a rack in a rimmed baking sheet or shallow roasting pan. Place a lemon slice and the rosemary sprig (if using) on the pan to flavor. Lay the marinated cutlets on the rack or directly on the pan leaving space between each piece.

5. Initial roast

Brush each cutlet lightly with 1 tbs melted butter. Pour 1/2 cup stock into the pan (not over the cutlets) to keep the environment moist and create drippings for the sauce. Roast in the preheated 425°F (220°C) oven for 8 minutes.

6. Baste and finish

After 8 minutes, remove pan and brush the tops of the cutlets with remaining melted butter. Flip each cutlet, baste the top with pan juices, and return to the oven for another 6–8 minutes, or until an instant-read thermometer inserted into the thickest part registers 160°F (71°C). Total roast time ~14–16 minutes depending on thickness.

7. Rest

Transfer cutlets to a warm plate, tent loosely with foil, and let rest 5–7 minutes. Carryover heat will raise the internal temperature to about 165°F (74°C).

8. While cutlets rest, pour pan drippings and any browned bits into a small skillet over medium heat. Add 1/4 cup white wine or extra stock and scrape up browned bits with a wooden spoon. Simmer until reduced by half (about 2–3 minutes). Remove from heat and whisk in 1 tbs cold butter until the sauce is glossy. Stir in chopped parsley and a small pinch of salt and pepper to taste. Spoon sauce over sliced cutlets to serve.