Grilled Turkey with Asparagus

Instructions

1. 1

   In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, honey, and Dijon mustard. Strip the leaves from the rosemary and thyme sprigs and add to the mixture. Season with half the salt and pepper. Set aside to use as a glaze.

   Tip: Make the glaze while your grill heats to save time.

2. 2

   Preheat your grill to medium-high heat, about 400°F. Pat the turkey cutlets dry with paper towels and season both sides generously with the remaining salt and pepper.

   Tip: Dry turkey ensures better browning and prevents sticking.

3. 3

   Toss the trimmed asparagus with 1 tablespoon olive oil, salt, and pepper in a bowl, ensuring each spear is lightly coated.

   Tip: Uniform coating prevents some spears from burning.

4. 4

   Oil the grill grates well to prevent sticking. Place the turkey cutlets directly on the grill and cook for 6-7 minutes on the first side without moving them.

   Tip: Resist the urge to flip early—this creates beautiful grill marks.

5. 5

   Flip the turkey and brush generously with the prepared lemon-herb glaze. Cook for another 5-6 minutes until the internal temperature reaches 165°F.

   Tip: Use a meat thermometer for perfectly cooked turkey every time.

6. 6

   Transfer the turkey to a plate and tent with foil. Place the asparagus spears perpendicular to the grill grates and cook for 4-5 minutes, rolling them occasionally for even charring.

   Tip: Asparagus cooks quickly, so watch closely to avoid overcooking.

7. 7

   Brush the asparagus with remaining glaze during the last minute of cooking. Return to the plate with the turkey and drizzle with any remaining glaze from the bowl.

   Tip: The final glaze coating adds brightness and visual appeal.

8. 8

   Rest the turkey for 3-4 minutes before serving to allow the juices to redistribute. Serve immediately with the grilled asparagus alongside.