© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
A simple marinade locks in major flavor in this recipe for Rosemary Lemon Turkey Steaks. Turkey cutlets, chops or steaks would all work well in this dish. It will feed a crowd! So, cut the recipe in half or thirds to best suite your meal.
1 tbsp + 1 tsp freshly squeezed lemon juice
2/3 c dry sherry
2-1/2 oz chopped scallions
1/4 oz fresh rosemary, chopped
2/3 c Dijon mustard
3/4 tsp kosher salt
1 tsp freshly ground black pepper
2/3 c canola oil
5 lbs (20 4-oz) turkey steaks or cutlets
Combine lemon juice, sherry, scallions, rosemary, Dijon, salt and pepper and mix until well blended.
Slowly whisk in oil, beating until well blended and thick.
Reserve 1/4 c marinade.
Place turkey steaks into remaining marinade. Cover and marinate in refrigerator overnight.
Carefully remove turkey and drain off the marinade.
Bake turkey steaks in a preheated 325°F oven or broil/grill 4 to 5 inches from the heat source until brown and internal temperature reaches 165°F.
Brush turkey with reserved marinade several times during cooking.
Serve on a bed of hot risotto or rice. Garnish with lemon twist.