Grilled Turkey with Carrot and Herb Glaze

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.