Barbecued Turkey Cutlets; epiphany

I often lament the fact that pork chops and steaks tend to be cut a bit thinly for our preference. They are usually closer to 1/4 inch than 1/2 inch thick. We like pork chops to be 3/4 inch thick and a steak 1 1/2 – 2 inches.

The turkey cutlets, however, sliced less than 1/4 inch thick, are perfect. They are great for a quick stir-fry or risotto in winter and cook in minutes on the barbecue grill in summer.

The rather bland turkey picks up flavors from marinades and / or sauces easily and are usually moist and tender. Because they cook so quickly the person minding the barbecue can’t leave them alone, guaranteeing that they are attended to with care (she says without a hint of sarcasm).

Click here to Pin Barbecued Turkey Cutlets

Barbecued Turkey Cutlets

Print Recipe

Thinly sliced turkey cutlets cook quickly and stay moist and tender. These are finished with a simple home-made barbecue sauce.

• Author: Kate
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Turkey
• Method: Grilling

Ingredients

Scale 1x2x3x

• 2 – 4 turkey cutlets, depending on size, 12oz total weight (360gr)
• 2 tbs ketchup
• 2 tbs cider vinegar
• 1 tbs Dijon-style mustard
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tbs olive oil

Cook Mode Prevent your screen from going dark

Instructions

• Mix all ingredients except turkey.
• Spoon over turkey and let marinate for 10 minutes.
• Remove from marinade and cook on barbecue grill for 3 – 5 minutes per side or until done.
• OR sauté in skillet for 4 – 6 minutes per side or until done.  Remove and serve

Notes

Turkey cutlets are thin slices of white meat from the turkey breast, You could slice your own from a turkey tenderloin or breast. Substitute chicken breasts which will take 15 – 20 minutes to cook.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 290
• Sugar: 4.2 g
• Sodium: 549.6 mg
• Fat: 9.6 g
• Saturated Fat: 1.5 g
• Trans Fat: 0 g
• Carbohydrates: 6.3 g
• Fiber: 0.3 g
• Protein: 40.6 g
• Cholesterol: 97.5 mg

I had an epiphany yesterday.

I was outside, doing the watering. We haven’t had rain in 3 whole days and hot, sunny weather was finally coming to our area.

I was almost finished. I just had the few perennial herbs in my old, neglected herb garden to do.

I was mentally commiserating with myself over how long it took to do all of the watering (over an hour). I was going through the list of all the things I had to do, wondering how I would get it all done. I was complaining (to myself) about how hot it was going to be. (Last week I was complaining to me about how cold it was.)

And so on…..

A bee flew close to my face, grabbing my attention away from me. I watched it flit among the chive flowers. I realized that there were a lot of bees as well as butterflies, all going about their day, seemingly enjoying their work.

I looked at the flowers and the herbs…. They were pretty.

I shook myself out of my ‘woe is me’ attitude (pandemic induced or not) and gave myself a bit of a lecture.

I’m lucky to have a garden, even a weed-infested one; I’m lucky to be able to water it. Our house has not been washed away in a flood or burned in a fire. No one cares but me if I get all my self-imposed chores done.

And I decided not to care either.

I think I’m going to like this new attitude.

This is the old, derelict herb garden that inspired me:

I may even tidy it up some day!

Or not…..