Orange & Thyme Turkey Breast Cutlets are the perfect easy weeknight dinner solution!
This post is brought to you by Shady Brook Farms. All opinions are mine.
Now that my son is in Kindergarten and is in school five full days a week our schedules have seemed to get a bit busier. Between school events, sporting games, and endless errands, life just seems to be in constant non-stop motion. When making dinner for my family, especially on the busiest nights, I like to keep it simple and prepare as much as I can in the morning. At least in my household, after school tends to be the busiest time and the more I can prep ahead the smoother things seem to go. These Orange & Thyme Turkey Cutlets are delicious, flavorful, and the perfect easy weeknight dinner. I used some of the delicious Honeysuckle White turkey cutlets which is the sister of Shady Brook Farms. The name difference is split by region. 🙂
This delicious recipe starts out in a gallon size freezer bag where most of the work is done. 🙂 The turkey cutlets marinade with some delicious citrus flavors, oil, and fresh herbs. I like the turkey cutlets to marinade for at least 4 hours but a shorter time will work just fine.
Before baking, I like to saute the turkey cutlets in a small pan with some coconut oil. This gives the turkey a nice color, and sears all the juices inside the turkey so it doesn’t dry out when it’s baking. You certainly don’t have to do this step but I love the little bit of crunch it adds to the outside of the turkey cutlets.
I place all my my turkey cutlets in a baking pan and top with some fresh slices of orange, lemon and thyme. Bake at 350 degrees for 10-12 minutes or until Turkey is cooked through.
Orange & Thyme Turkey Breast Cutlets
- 4 Honeysuckle White Turkey Cutlets
- 1 1/2 oranges , separated
- 1 1/2 lemons , separated
- 4 sprigs of fresh thyme
- 1/4 cup olive oil
- salt & pepper , to taste
- 1 Tbsp . coconut oil
- Place Honeysuckle White Turkey Cutlets in a gallon size bag.
- Cut one orange and one lemon in half and squeeze juice from both the orange and the lemon into the bag.
- Place the orange, lemons and 2 sprigs of thyme into the bag. Pour olive oil on top.
- Seal bag and rub juices into the turkey cutlets. Place in refrigerator for at least 4 hours.
- Heat coconut oil in a saute pan.
- Remove turkey cutlets from bag and discard the bag.
- Saute each side of the turkey cutlets for 2-3 minutes or until slightly browned.
- Place in a baking pan with fresh slices of orange and lemon and 2 sprigs of thyme.
- Bake at 350 degrees for 10-12 minutes or until turkey cutlets are cooked through.
I’m excited to be heading to one of the Shady Brook Independent Farms later next month and I can’t wait to share that experience with you. I love the values and “know your food” approach they have with their turkey products.
If you love this recipe be sure you check out the Pineapple Teriyaki Skewers we made earlier this year. They are delicious! Too cold to grill? Saute all the ingredients on the stove top or place in a baking pan and bake until the turkey sausage is cooked through! Yum!