Turkey , Cutlets , Brown Butter , Sage
Best for: A small Thanksgiving supper ready in about half an hour.
Thin turkey cutlets take only a short turn on the grill. Nutty brown butter and fresh sage give this simple supper the comfort of a holiday meal without a long afternoon of cooking.
Grill: Two-zone grill at 400°F, cooking mainly over direct heat. Equipment: Small light-colored skillet, tongs, instant-read thermometer, meat mallet if needed.
Ingredients
Rest: 5 minutes. Total: 30 minutes.
- 1½ lb turkey breast cutlets, ½ inch thick
- 1 tablespoon neutral oil
- 5 g kosher salt
- ½ teaspoon black pepper
- 4 tablespoons unsalted butter
- 8 fresh sage leaves
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Directions
Preheat the grill to 400°F with a cooler zone available. If necessary, pound the cutlets gently to an even ½-inch thickness.
Pat dry and coat with oil, salt and pepper. Keep raw-poultry utensils and plates separate from the serving platter.
Melt the butter in a small skillet over medium heat on a side burner or stovetop. Add sage and cook 3–5 minutes, swirling, until the milk solids turn golden brown; remove from heat immediately.
Grill the cutlets for approximately 3–5 minutes per side, moving to indirect heat if they brown too quickly. Insert the thermometer sideways into the center and cook each piece to 165°F.
Let the cutlets rest for 5 minutes. Carefully stir the lemon juice into the warm butter off the heat; it may sputter.
Spoon the sage butter over the turkey, scatter with parsley and serve. Refrigerate leftovers within 2 hours.
Grilling tip: Check thin cutlets with the thermometer inserted horizontally so its sensing tip stays in the center of the meat.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
