Grilled Turkey with Mushroom
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled turkey with mushroom is one of my go to weeknight dinners because it comes together in under an hour with minimal fuss. Turkey breast is wonderfully lean and packed with protein, making it a smart choice for anyone watching their health. What I love most is how simple it is to prepare, yet it tastes fancy enough to impress guests. The earthy mushrooms soak up all those savory flavors from the garlic, thyme, and white wine, creating this rich sauce that makes the turkey absolutely delicious. Best of all, the ingredients won't break the bank, and you probably have most of them already at home.
Ella x
Ingredients
- 4turkey breast cutlets(about 6 oz each, pounded to ½ inch thickness)
- 3 tbspolive oil
- ½ kgfresh mushrooms(sliced)
- 4garlic cloves(minced)
- 2 tspfresh thyme(finely chopped)
- 2 tbspbutter
- ½ cupdry white wine
- ¼ cupchicken broth
- 1 tspsalt
- ½ tspblack pepper
- 1lemon(halved for juice)
- 2 tbspfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Tip: If using a gas grill, preheat for 10 minutes; for charcoal, wait until coals are evenly white.
- 2
Season both sides of turkey cutlets generously with salt and pepper, then brush lightly with 1 tbsp of olive oil.
Tip: Pounding the turkey to uniform thickness ensures even cooking throughout.
- 3
Place turkey on the hot grill and cook for 5-6 minutes per side until golden with light char marks and internal temperature reaches 165°F. Set aside on a plate.
Tip: Don't move the turkey around; let it sit undisturbed for beautiful grill marks.
- 4
While turkey grills, heat butter and 2 tbsp olive oil in a large skillet over medium-high heat.
Tip: Use a skillet large enough to accommodate all mushrooms in a single layer for better browning.
- 5
Add sliced mushrooms to the hot pan and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Tip: Don't overcrowd the pan; work in batches if needed for better caramelization.
- 6
Stir in minced garlic and fresh thyme, cooking for another minute until fragrant, then deglaze the pan with white wine, scraping up any browned bits from the bottom.
Tip: The wine adds depth; non-alcoholic substitutes like mushroom broth work too.
- 7
Pour in chicken broth and simmer for 2-3 minutes until the liquid reduces by about half and becomes slightly glossy, then squeeze in fresh lemon juice.
Tip: This creates a light, flavorful sauce that complements the lean turkey perfectly.
- 8
Arrange grilled turkey cutlets on serving plates, spoon the warm mushroom mixture over the top, and garnish with fresh parsley.
Tip: Serve immediately while the turkey is warm and the mushroom sauce is at its best.
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