Rosemary-Lemon Turkey Cutlets 4.000

Deb Lindsey for The Washington Post

May 22, 2013

Simple flavors here, simply prepared. We found in testing that just a little dressing is left for serving, so we recommend doubling the amounts called for here.

Make Ahead: The potatoes and turkey need to marinate at room temperature for 15 to 30 minutes.

Servings: 4
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons minced fresh rosemary
  • 2 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/4 pounds red-skinned potatoes (unpeeled), cut into 1/2-inch-thick wedges
  • 1 1/4 to 1 1/2 pounds 1/3-inch-thick turkey cutlets


Whisk together the 1/4 cup oil, lemon juice, rosemary and garlic in a medium bowl to form a dressing. Season with salt and pepper to taste.

Place the potatoes in a medium bowl; add 2 tablespoons of the dressing and toss to coat. Place the turkey in a separate medium bowl; add 2 tablespoons of the dressing and toss to coat. Let the potatoes and turkey marinate at room temperature, turning them occasionally, for 15 to 30 minutes.

Prepare the grill for direct heat. If using a gas grill, preheat to medium (350 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Remove the turkey cutlets and potatoes from the marinade (discard the marinade) and transfer to separate rimmed baking sheets; season with salt and pepper. Grill, turning them once, until they are charred and cooked through. The turkey should cook for 3 to 4 minutes per side, until an instant-read thermometer inserted into the cutlets registers 165 degrees. Grill the potatoes for about 10 minutes per side.

Divide the turkey and potatoes among individual plates, with any remaining dressing drizzled over each portion. Serve warm.

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Recipe Source

Adapted from "The Grilling Book: The Definitive Guide From Bon Appetit," edited by Adam Rapoport (Andrews McMeel, 2013).

Tested by Jim Webster.

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