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.