Grilled Turkey with Edamame

Instructions

1. 1

   Pat turkey cutlets dry with paper towels and season both sides generously with salt, pepper, garlic powder, and red pepper flakes.

   Tip: Dry turkey ensures better browning on the grill.

2. 2

   In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, chopped thyme, and rosemary sprigs to create a marinade.

   Tip: Let the marinade sit for 5 minutes to release the herb flavors.

3. 3

   Brush the marinated mixture evenly over both sides of the turkey cutlets, reserving any extra marinade for the edamame.

4. 4

   Preheat grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.

5. 5

   Place turkey cutlets on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F, brushing with reserved marinade halfway through cooking.

   Tip: Use a meat thermometer for accurate doneness; avoid overcooking to keep the turkey moist.

6. 6

   While turkey grills, heat the remaining 2 tablespoons olive oil in a skillet over medium heat and sauté the edamame with the reserved garlic marinade for 4-5 minutes until heated through and fragrant.

   Tip: Stir occasionally to coat the edamame evenly with the garlic oil.

7. 7

   Transfer grilled turkey to a serving platter and let rest for 3 minutes before serving.

   Tip: Resting allows the juices to redistribute throughout the meat.

8. 8

   Spoon the warm edamame mixture alongside the turkey and garnish everything with toasted sesame seeds and extra fresh herbs if desired.

   Tip: Serve immediately while the turkey is still warm for the best flavor.