Turkey with Lemon and Rosemary

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings


  • 1/4 cup olive oil plus more for brushing
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons minced fresh rosemary
  • 2 cloves minced garlic
  • Sea salt and freshly ground black pepper to taste
  • 1 1/4 pounds wedged red-skinned potatoes
  • 1 1/2 pounds turkey cutlets


  • Whisk together the oil, lemon juice, rosemary and garlic in a medium bowl to form a dressing. Season with salt and pepper to taste.
  • Place the potatoes in a medium bowl; add 2 tablespoons of the dressing and toss to coat.
  • Place the turkey in a separate medium bowl; add 2 tablespoons of the dressing and toss to coat. Let the potatoes and turkey marinate at room temperature, turning them occasionally, for 15 to 30 minutes.
  • Preheat grill to 350-degrees.
  • Remove the turkey cutlets and potatoes from the marinade and transfer to separate rimmed baking sheets; season with salt and pepper.
  • Grill, turning them once, until they are charred and cooked through. The turkey should cook for 4 minutes per side, or until a thermometer registers 165 degrees.
  • Grill the potatoes for about 10 minutes per side. Put the turkey and potatoes on plates and drizzle on remaining dressing.
  • Serve warm.


SERVING SUGGESTION: Steamed green beans.
VEGETARIAN: Use tofu instead of turkey cutlets.
GLUTEN FREE: No changes necessary.
NUTRITION: 285 Calories; 10g Fat (31.7% calories from fat); 30g Protein; 18g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 62mg Sodium. Exchanges: 1 Grain (Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.
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