Name: Rosemary Lemon Turkey Steaks
Yield: 20 servings
Ingredients: 1 tsp +1 Tbsp freshly squeezed lemon juice; 2/3 cup dry sherry; 2-1/2 oz chopped scallions; 1/4 oz fresh rosemary (chopped); 2/3 cup Dijon mustard; 3/4 tsp kosher salt; 1 tsp freshly ground black pepper; 2/3 cup canola oil; 5 lbs (20 four oz) turkey steaks, chops, or cutlets

Rosemary Lemon Turkey Steaks

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 suit your meal.

Course

Main Dish

Servings

servings

Ingredients

1 tsp +1 Tbsp freshly squeezed lemon juice
2/3 cup dry sherry
2-1/2 oz chopped scallions
1/4 oz fresh rosemary chopped
2/3 cup Dijon mustard
3/4 tsp Kosher salt
1 tsp freshly ground black pepper
2/3 cup Canola oil
5 lbs (20 four oz) turkey steaks, chops, or cutlets

Course

Main Dish

Servings

servings

Ingredients

1 tsp +1 Tbsp freshly squeezed lemon juice
2/3 cup dry sherry
2-1/2 oz chopped scallions
1/4 oz fresh rosemary chopped
2/3 cup Dijon mustard
3/4 tsp Kosher salt
1 tsp freshly ground black pepper
2/3 cup Canola oil
5 lbs (20 four oz) turkey steaks, chops, or cutlets

Instructions

Combine lemon juice, sherry, scallions, rosemary, Dijon, salt, and pepper and mix until well blended. Slowly whisk in canola oil, beating until well blended and thick. Reserve 1/4 cup marinade.
Place turkey steaks into marinade. Cover and let marinate in refrigerator overnight.
Carefully remove turkey and drain off the marinade.
Bake turkey steaks in a preheated 325-degree oven or broil/grill 4 to 5 inches from the heat source until brown and internal temperature reaches 165 degrees.
Brush turkey with 1/4 cup reserved marinade several times during cooking.
Serve on a bed of hot risotto or rice. Garnish with lemon twist.

Recipe Notes

Recipe and photo courtesy of The National Turkey Federation.

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