In the summer, we grill constantly because it’s a heart-healthy way to prepare food, and meat always tastes better when grilled! It’s also fun to eat dinner outside, a fun novelty (somehow food always tastes better outside?)
Lean turkey cutlets are marinated in buttermilk and fresh herbs, then cooked on the grill (you could also do this in a skillet on the stovetop – actually, the turkey comes out a little more tender that way). I served this with marinated tomato salad and my all-time-favorite grilled corn on the cob (recipe forthcoming).
Grilled Turkey With Fresh Herbs
Servings: 4
Calories: 148kcal
Ingredients
- 1 pound turkey breast cutlets
- ¼ teaspoon salt
Marinade Ingredients
- 1 cup buttermilk (4 tablespoon buttermilk powder + 1 cup water)
- 1 teaspoon olive oil
- 2 cloves garlic (minced)
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh parsley
- 1 teaspoon ground black pepper
Instructions
- Season the turkey breast cutlets with the salt
- Combine all the marinade ingredients in a bowl and add the turkey cutlets, turning to coat. Cover the bowl with plastic wrap and put in the fridge for about an hour (30 minutes will also be fine).
- Fire up the grill on medium-high heat (or heat a skillet over medium-high heat on the stovetop), discard the excess marinade and cook the turkey breasts until a thermometer registers an internal temperature of 165 °F. Word of warning – these turkey breast cutlets cook FAST!!! Do not walk away!! Try to cook for one minute, flip over and cook the other side for another minute, then use the thermometer to check for doneness.
Notes
Buttermilk works as a marinade because it is acidic. I like to use Saco brand powdered buttermilk because it lasts forever, is fat-free, and is easy to find in most supermarket baking aisles. Not advertising, just pointing out that Saco buttermilk is easy to find.
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