Grilled Turkey with Leek and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
You're going to love this one. I've been making grilled turkey with leek and herb butter for my family lately, and it's become a weeknight favorite. Turkey breast is so lean and packed with protein, making it a genuinely nutritious choice without sacrificing flavor. The beauty of this dish is that it comes together in under an hour from start to finish, and most of the ingredients you probably already have on hand. The compound herb butter melts into the tender meat while the leeks get wonderfully caramelized on the grill. It's elegant enough for guests but simple enough that you won't stress in the kitchen.
Ella x
Ingredients
- 4turkey breast cutlets(about 6 oz each, pounded to 3/4 inch thickness)
- 3leeks(white and light green parts, halved lengthwise and cleaned)
- 4 tablespoonsunsalted butter(divided)
- 2 tablespoonsfresh thyme(finely chopped)
- 1 tablespoonfresh tarragon(finely chopped)
- 3garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonkosher salt
- 1 teaspoonfreshly cracked black pepper
- 2 tablespoonslemon juice
- 237 mldry white wine
Detail level
Instructions
- 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
Preheat your grill to medium-high heat, about 400°F. Lightly brush the grates with oil to prevent sticking.
- 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
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
Transfer the cooked leeks to a serving platter and tent loosely with foil to keep warm.
- 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
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
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.
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