Grilled Turkey with Carrot and Herb Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This grilled turkey recipe is one of my go to weeknight dinners because it comes together in just 55 minutes and tastes like you spent hours in the kitchen. The turkey breast cutlets cook quickly while soaking up this gorgeous carrot and herb glaze that's naturally sweetened with honey and brightened by fresh lemon juice. Carrots are packed with beta carotene, which is fantastic for your eyesight and overall health, and roasting them brings out their natural sweetness. Best part? It's incredibly affordable and uses simple ingredients you probably already have on hand.
Ella x
Ingredients
- 4turkey breast cutlets(about 6 oz each, pounded to ½-inch thickness)
- 1½ poundslarge carrots(peeled and cut into 3-inch spears)
- 4 tablespoonsolive oil
- 2 tablespoonsfresh thyme(finely chopped)
- 1 tablespoonfresh rosemary(finely chopped)
- 3 tablespoonslemon juice
- 2 tablespoonshoney
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- ¼ cupvegetable broth
Detail level
Instructions
- 1
Preheat your grill to medium-high heat for 10 minutes, ensuring grates are clean and lightly oiled to prevent sticking.
Tip: A well-heated grill creates better caramelization and prevents the turkey from sticking.
- 2
Toss the carrot spears with 2 tablespoons of olive oil, half the salt, and a pinch of black pepper in a large bowl.
Tip: Cutting carrots lengthwise ensures even cooking and beautiful grill marks.
- 3
In a small saucepan, whisk together lemon juice, honey, minced garlic, fresh thyme, rosemary, remaining olive oil, red pepper flakes, and vegetable broth. Warm over low heat for 3-4 minutes until slightly thickened, then set aside.
Tip: This glaze can be made while the grill heats to save time.
- 4
Season the turkey cutlets evenly on both sides with remaining salt and black pepper.
Tip: Pat the turkey dry with paper towels before seasoning to ensure proper browning.
- 5
Place the carrot spears on the grill first, as they require more time. Grill for 12-15 minutes, turning every 3-4 minutes until they have caramel-colored char marks and are fork-tender.
Tip: Don't move the carrots too frequently—let them sit to develop color and flavor.
- 6
After 8 minutes of carrot grilling, add the turkey cutlets to a clear section of the grill. Cook for 6-7 minutes per side until the internal temperature reaches 165°F, brushing with the herb glaze during the final 2 minutes of cooking.
Tip: Use a meat thermometer inserted into the thickest part to avoid overcooking the turkey, which can make it dry.
- 7
Transfer the grilled turkey and carrots to a serving platter and drizzle with any remaining warm glaze.
Tip: Let the turkey rest for 3-5 minutes after removing from heat for juicier results.
- 8
Garnish with fresh herb sprigs if desired and serve immediately while hot.
Tip: This dish pairs beautifully with grilled vegetables or a fresh green salad on the side.
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