Grilled Turkey with Leek and Herb Butter

Instructions

1. 1

   Pat the turkey cutlets dry with paper towels and season both sides generously with salt and pepper. Let rest at room temperature for 10 minutes.

   Tip: Allowing the turkey to rest helps it cook evenly and prevents it from drying out.

2. 2

   Preheat your grill to medium-high heat, about 400°F. Lightly brush the grates with oil to prevent sticking.

3. 3

   Combine 2 tablespoons of butter, minced garlic, chopped thyme, and tarragon in a small bowl to make the herb butter. Set aside.

   Tip: Prepare the herb butter while the grill heats so it's ready to use immediately after cooking.

4. 4

   Toss the leek halves with 1 tablespoon of olive oil, salt, and pepper. Place them cut-side down on the grill and cook for 4-5 minutes until golden and tender.

   Tip: Grilling the leeks cut-side down creates a beautiful caramelized surface.

5. 5

   Transfer the cooked leeks to a serving platter and tent loosely with foil to keep warm.

6. 6

   Brush both sides of the turkey cutlets with the remaining 2 tablespoons of olive oil. Place them on the hot grill and cook for 5-6 minutes per side until the internal temperature reaches 165°F.

   Tip: Avoid moving the turkey too frequently to develop nice grill marks and allow the meat to cook through properly.

7. 7

   In the final minute of cooking, top each turkey breast with a generous dollop of the herb butter and let it melt into the meat.

8. 8

   Transfer the turkey to the platter with the leeks. Drizzle the lemon juice and white wine over everything and serve immediately while hot.

   Tip: The wine and lemon juice add brightness and acidity that complements the rich herb butter beautifully.