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Orange & Thyme Turkey Breast Cutlets

Author Katie


  • 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.