Grilled Turkey with Mushroom

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.