Italian Grilled Turkey Breast and Vegetables is a healthy dinner made entirely on the grill!
To keep the kitchen cool (and uncluttered), I do my best to make summer dinners totally on the grill! Making this grilled turkey cutlet recipe couldn't be easier, and you can make this turkey recipe year-round.
I used turkey breast cutlets, which are thinly sliced cuts of fresh turkey breast. Think of them like thin pork chops!
To give this turkey cutlets recipe a ton of flavor and make the lean meat juicier, I marinade the turkey in Italian dressing for at least an hour before before throwing them on the grill.
While the turkey cutlets marinade in the dressing, I light up the grill and get to work cutting up the vegetables.
You can absolutely substitute vegetables out for what you have on hand. I typically use some summer squash (yellow or zucchini), onion, asparagus, grape tomatoes and mushrooms.
Yes, you can absolutely substitute thin cut chicken breast, pork chops or veal cutlets for the thin turkey cutlets in this recipe without adjusting the cook times. You can also use turkey tenderloins, but will need to adjust the cook time to 5-7 minutes per side.
I have also used this method with chicken wings!
Tips for Perfect Grilled Turkey Breast Cutlets
Turkey Breast Cutlets are cut thin, just like thin, butterfly cut chicken breasts or pork chops. This makes grilling these cutlets a breeze! But, they are a super lean cut of meat, so we need to take some steps to make sure they don't dry out.
To add flavor and make them extra tender, I'd recommend marinating them in a marinade of your choice for a minimum of an hour before grilling them. I chose Italian dressing. You can also make your own marinade using soy sauce or red wine vinegar, olive oil, black pepper, garlic powder and Italian herbs.
Any oil based Italian dressing is a great choice! It does not have to be an expensive dressing since you're only using it for the marinade.
I grilled these turkey breasts cutlets directly over high heat for about two minutes per side, with the lid off.
I prefer to leave the lid off for quick grills, to let the flames lick up through the grates. It will give you some great charred flavor!
You want to be sure to grill turkey breast to an internal temperature of 165 degrees. I always recommend using a temperature probe the first few times you grill with a new cut of meat until you get the hang of it.
Tips for Perfect Grilled Vegetables
I always advocate for using the vegetables that you have on hand. So, regardless of the vegetables you use, you'll want to make sure the veggies you use are all cut to a similar thickness so that they're done around the same time.
In this recipe for grilled vegetables, I sliced the yellow squash, portabella mushrooms and onions to a similar thickness. I left the grape tomatoes whole and trimmed the asparagus.
I greased my grill basket, added the veggies, drizzled with olive oil and seasonings, and then grilled over high heat for about 12 minutes. You'll want to leave the lid on when the veggies are cooking! If you don't have a grill basket, go ahead and make an aluminum foil packet for the vegetables, just poke a few holes in the top to vent!
You can also use a disposable aluminum pan.
This Italian Grilled Turkey Breast is perfect for entertaining and also for easy family dinners on weeknights! I love to serve this great dinner with crusty bread and a Julie's Italian House Salad.
I hope that you make the absolute most of this grilling season, and if you make this easy grilled turkey recipe, leave me a note in the comments!
- 1.5 pounds turkey breast cutlets
- 14 ounces Italian dressing (oil and vinegar type)
- 1 tablespoon fresh basil, chopped (or thyme, rosemary, parsley)
For the grilled vegetables:
- 1 yellow squash, sliced into medallions
- 4 ounces portabella mushroom, sliced
- ½ pound thin asparagus, trimmed
- 10 ounces grape tomatoes, whole
- ½ packet Italian dressing seasoning mix (like Good Seasons Zesty Italian)
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon lemon juice
- Place turkey cutlets in a container or Ziploc bag. Pour marinade (Italian dressing) over the top of the turkey. Cover and place in the refrigerator for at least an hour to marinade.
- Prepare the grill to high heat, between 400 and 450 degrees F.
- Remove turkey from marinade and pat dry with a paper towel. Allow to rest at room temperature for at least 20 minutes before grilling.
- Prep vegetables and add to grill basket, foil pan or aluminum foil basket. Drizzle olive oil over the top to moisten the vegetables, then sprinkle the Italian seasoning over the top. Toss well to coat.
- Grill over direct heat, covered, for about 12 minutes. Toss vegetables with tongs about halfway through the cook time.
- Remove vegetables from grill and squeeze lemon juice over the top, toss again to combine.
- Add turkey breast and grill directly over high heat for about 2 minutes per side, to 165 degrees Fahrenheit using an instant read meat thermometer.
- Top with fresh herbs and serve immediately.
If you use an aluminum foil packet, slice a few holes in the top of the packet to vent. If you use a grill basket. you'll want to place it on a baking sheet before drizzling the olive oil. Save yourself the mess! 🙂
You can use a charcoal grill or gas grill for this recipe. You can also sear the turkey in a large skillet if your grilling plans change!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 310