Grilled Turkey with Roasted Parsnip and Herb Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour, and honestly, it feels fancy without any fuss. Grilled turkey breast cutlets are so lean and cook quickly, making them perfect for a lighter meal, while those roasted parsnips get wonderfully caramelized and sweet. I love how the herb butter with fresh rosemary and thyme brings everything together with this earthy, fragrant quality. The best part? You probably have most of these ingredients on hand already, which means this dinner won't break the bank or your schedule.
Ella x
Ingredients
- 4turkey breast cutlets(about 6 oz each, pounded to even thickness)
- ¾ kgparsnips(peeled and cut into 3-inch batons)
- 4 tablespoonsolive oil
- 2 sprigsfresh rosemary
- 3 sprigsfresh thyme
- 3 tablespoonsunsalted butter(softened)
- 3garlic cloves(minced)
- 2 tablespoonslemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonhoney
- 1 tablespoondijon mustard
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Meanwhile, toss the parsnip batons with 2 tablespoons of olive oil, salt, and pepper on a sheet pan.
Tip: Cut parsnips to uniform size so they cook evenly.
- 2
Roast the parsnips in a 425°F oven for 20-25 minutes, stirring halfway through, until golden and tender with caramelized edges.
Tip: Start the parsnips while prepping the turkey to save time.
- 3
While parsnips roast, prepare the herb butter by mixing softened butter with minced garlic, fresh rosemary leaves, thyme leaves, lemon juice, and honey. Season with a pinch of salt and pepper. Set aside.
Tip: Make the herb butter ahead of time for convenience.
- 4
Pat the turkey cutlets dry with paper towels. Brush both sides with the remaining 2 tablespoons of olive oil and season generously with salt and pepper.
Tip: Dry turkey ensures better browning and prevents sticking on the grill.
- 5
Place turkey cutlets on the preheated grill and cook for 5-6 minutes per side until an internal thermometer reads 165°F and the meat has nice grill marks.
Tip: Avoid moving the turkey too much—let it develop a crust for better flavor.
- 6
Transfer grilled turkey to a warm plate and immediately top each cutlet with a spoonful of the herb butter, allowing it to melt over the meat.
Tip: The residual heat will help the butter incorporate into the turkey.
- 7
Arrange the roasted parsnips alongside the turkey on serving plates. Drizzle any remaining herb butter and pan juices over the parsnips.
Tip: Serve immediately while everything is still warm for the best taste and texture.
- 8
Garnish with additional fresh herb sprigs if desired and serve with your favorite seasonal vegetable or grain.
Tip: A fresh arugula salad complements this dish beautifully.
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