Grilled Turkey with Artichoke and Lemon Herb Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a weeknight dinner that feels fancy but comes together in under an hour. I love making grilled turkey breast with artichoke and lemon herb sauce because it's surprisingly simple yet elegant enough for company. Turkey breast is incredibly lean, so you're getting wonderful protein without all the extra fat, and those fresh artichokes add a lovely earthiness that pairs beautifully with bright lemon and herbs. The whole thing takes just 25 minutes to cook, which means dinner can be on the table before you know it. This is one of those dishes that tastes like you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 4turkey breast cutlets(about 6 oz each, pounded to 3/4 inch thickness)
- 8fresh artichoke hearts(halved lengthwise)
- 4 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonfresh rosemary(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlwhite wine
- 237 mlvegetable broth
- 2 tablespoonsbutter
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, thyme, rosemary, salt, and pepper to create a marinade.
Tip: Prepare this marinade while preheating your grill to ensure maximum flavor infusion.
- 2
Brush turkey cutlets on both sides with half the marinade and let sit for 10 minutes. Toss artichoke hearts with remaining 2 tablespoons olive oil and season with salt and pepper.
Tip: Don't over-marinate turkey as the acid can make it mushy; 10 minutes is ideal.
- 3
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
- 4
Place turkey cutlets on the grill and cook for 5-6 minutes per side until internal temperature reaches 165°F, turning once. Transfer to a warm plate and tent with foil.
Tip: Use a meat thermometer to ensure turkey is fully cooked without drying out.
- 5
Grill artichoke halves cut-side down for 3-4 minutes until caramelized, then flip and grill the round side for 2-3 minutes until tender.
Tip: Listen for a gentle sizzle when placing artichokes on the grill; this indicates proper heat contact.
- 6
In a small saucepan over medium heat, combine white wine, vegetable broth, and remaining 1 tablespoon lemon juice. Simmer for 2 minutes to reduce slightly.
- 7
Remove the sauce from heat and whisk in butter until melted and incorporated. Stir in lemon zest.
Tip: Adding butter at the end creates a silky, restaurant-quality sauce without the need for cream.
- 8
Arrange grilled turkey and artichokes on serving plates, drizzle with lemon herb sauce, and serve immediately while hot.
Tip: Any remaining sauce can be spooned over grains or vegetables as a delicious accompaniment.
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