Grilled Turkey with Green Bean and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. Turkey breast cutlets are lean and cook quickly on the grill, plus they're packed with protein to keep you satisfied. The garlic butter sauce is where the magic happens, turning simple green beans into something restaurant worthy. Fresh thyme and rosemary add incredible flavor without any fuss, and the whole meal feels fancy enough for guests but easy enough for a busy Tuesday night.
Ella x
Ingredients
- 4turkey breast cutlets(about 6 oz each, pounded to 3/4 inch thickness)
- 1½ poundsfresh green beans(trimmed and patted dry)
- 4 tablespoonsbutter(divided)
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonfresh rosemary(chopped)
- ½ teaspoongarlic powder
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Pat the turkey cutlets dry with paper towels and season both sides evenly with salt, pepper, and garlic powder.
Tip: Dry turkey prevents sticking and helps achieve a nice golden crust.
- 2
In a small skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, then remove from heat and stir in lemon juice, thyme, and rosemary. Set the garlic butter sauce aside.
Tip: Don't let the garlic brown or it will become bitter.
- 3
Toss the trimmed green beans in a bowl with 1.5 tablespoons of olive oil, salt, and pepper to coat evenly.
Tip: Using a marinade bowl makes it easier to coat all the beans uniformly.
- 4
Place turkey cutlets on the preheated grill and cook for 5-6 minutes on the first side without moving them, allowing char marks to develop.
Tip: Resist the urge to flip early; this creates better grill marks and prevents sticking.
- 5
Flip the turkey and cook for another 5-6 minutes on the second side until the internal temperature reaches 165°F and the meat is cooked through.
Tip: Use an instant-read thermometer inserted into the thickest part for accuracy.
- 6
While the turkey is grilling, place the oiled green beans in a grill basket or on a piece of aluminum foil with holes poked through. Grill for 8-10 minutes, shaking the basket occasionally, until the beans are tender with light char marks.
Tip: Grilling the beans in a basket prevents them from falling through the grates.
- 7
Transfer the grilled turkey to a serving platter and let rest for 3 minutes. Arrange the charred green beans alongside the turkey.
Tip: Resting the turkey allows the juices to redistribute, keeping it moist.
- 8
Drizzle the warm garlic butter sauce over both the turkey and green beans. Serve immediately while everything is hot.
Tip: If the garlic butter has cooled, gently reheat it before serving to enhance the flavors.
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