This simple recipe for Rosemary-Thyme Turkey Cutlets will have you eating turkey all year round!
I’m not sure about other countries, but here in the U.S., turkey and Thanksgiving go hand-in-hand. So much so, that you don’t see as many recipes for turkey the rest of the year, except maybe for ground turkey.
When I was younger and still living at home, I would eat Thanksgiving Day leftovers for breakfast, lunch, and dinner. I’m not even kidding. I still do it and I hide the best stuff in the back of the fridge, ha! But, I make turkey far more often than just on Thanksgiving. I can usually find turkey cutlets (sometimes call turkey chops) or loins in the fresh poultry section of the grocery store.
This recipe for Rosemary-Thyme Turkey Cutlets is my favorite way to make turkey. My son, Jaxon, asks for “the turkey with the stuff on it” regularly. It’s such a simple, delicious recipe so it’s great for busy weeknights, but also a nice change when having company as well.
The recipe card below is written with the measurements that I use for 1 pound of turkey cutlets, but you can totally use this recipe for your Thanksgiving Day turkey if you want. You might need to double or triple the measurements, or you can just eyeball it (I do!). When it’s nice and coated in herbs and spices, it’s ready.
Rosemary-Thyme Turkey Cutlets
Rinse the turkey cutlets and pat dry with paper towels. Have all your ingredients out and ready. If you are preparing side dishes, you might want to get them started first, since this turkey recipe doesn’t take much time at all!
Season the tops of the cutlets with half of the salt, pepper, rosemary, and thyme.
Heat the olive oil in a large skillet (with a lid) over medium heat. Once the oil is hot, place the turkey cutlets into the pan, seasoned side down. Season the other side of the turkey with the remaining seasonings and cover with a lid.
Cook for about 5-6 minutes, or until golden brown. Flip, re-cover, and cook an addition 3-4 minutes, until the turkey is cooked through.
Place on a plate or serving tray and enjoy!
If you try this recipe, I’d love to know what you think! Feel free to leave a comment or send a message anytime!
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Turkey Cutlets with Rosemary and Thyme
- 1 pound turkey cutlets * or chops or loin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon rosemary * or 1 1/2 teaspoons dried rosemary
- 1 tablespoon thyme * or 1 1/2 teaspoons dried thyme
- 1 tablespoon extra virgin olive oil
- Rinse the turkey cutlets and pat dry with paper towels.
- Season the tops of the cutlets with half of the salt, pepper, rosemary, and thyme.
- Heat the olive oil in a large skillet (with a lid) over medium heat.
- Once the oil is hot, place the turkey cutlets into the pan, seasoned side down. Season the other side of the turkey with the remaining seasonings and cover with a lid.
- Cook on the first side for about 5-6 minutes, or until golden brown.
- Flip, re-cover, and cook an additional 3-4 minutes, or until the turkey is cooked through.
Tips and Techniques for the Best Rosemary-Thyme Turkey Cutlets
- Turkey cutlets are sometimes called turkey chops. You can also use a turkey loin and slice it into rounds, if you prefer.
- If you are preparing side dishes, you might want to get them started first. This turkey recipe doesn't take much time at all to cook.
- Store leftover turkey in an air-tight container in the refrigerator. Use within 3-4 days.
- At what temperature is turkey done cooking? The internal temperature of turkey should reach 165°F in the center when measured with a food thermometer.
- Can you freeze cooked turkey? Yes, absolutely! Turkey freezes and reheats very well. Be sure to freeze turkey in an air-tight container or in freezer bags without the bones. Use within 3 months for the best results.