Grilled Turkey with Roasted Parsnip and Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.