Looking for a hearty and satisfying dinner that gives you all the Thanksgiving feels, but in under a half hour? My Turkey Breast Cutlets with gravy recipe is here to delight your taste buds while keeping things simple and delicious.
Turkey breast cutlets are a fantastic canvas for creating a delectable meal without the need for traditional breadcrumbs. If you’re in search of a dish that’s rich in flavor and pairs perfectly with a savory homemade gravy, look no further. I love making turkey cutlets when I’m craving turkey, and don’t want to cook a full turkey breast. This dish is also ideal if you are only making Thanksgiving for two or four and don’t want to cook a whole bird.
In this recipe, I’ll guide you on how to prepare juicy turkey breast cutlets seasoned to perfection and served with a luscious garlic thyme gravy that will make your taste buds dance.
Why You Should Make This
Savory Comfort: These turkey breast cutlets with garlic thyme gravy offer a comforting, homestyle flavor that will warm your heart and soul.
Simple and Wholesome: This recipe is straightforward, without the need for breadcrumbs, making it a great option for those seeking a cleaner, low-carb meal.
Customizable Elegance: With the rich flavors of garlic, thyme, and Dijon mustard, you can customize this dish to your taste, making it uniquely yours.
Ingredients
Turkey – A pound of thinly sliced turkey cutlets is all you need.
Seasonings – I like to use a mix of salt, pepper, onion powder, and paprika for the turkey cutlets. You will also need dried thyme for the gravy.
Garlic – I like to use two cloves of garlic that I minced into tiny pieces as the start for the flavors for my gravy.
Cream – I like to use a half cup of heavy cream; however, if you don’t have heavy cream you can use half and half!
Dijon Mustard – A little brings a nice acidic flavor to the gravy and actually balances out the cream.
Broth – A cup of chicken broth is all you need for the gravy. However, if you have turkey stock that will work too.
Cornstarch – Cornstarch is the best way to thicken up gravy without the gluten!
Directions
First, season each turkey cutlet with salt, onion powder, paprika, and pepper.
Heat a large skillet over medium heat and add the grapeseed oil to cover most of the skillet.
Carefully place the seasoned turkey cutlets in the hot oil. Cook for about 3 minutes on each side until the internal temperature reaches 160° Fahrenheit.
Remove the turkey cutlets from the skillet and set them aside on a plate, keeping them warm by tenting foil over the top.
Add the minced garlic to the skillet. Cook on medium-low heat for 1 minute until fragrant and softened.
While the garlic cooks mix together the cornstarch, heavy cream, Dijon mustard, and chicken broth, whisking constantly. Then begin stirring in the liquid mixture into the skillet until it because to thickens and reaches your desired consistency (about 1-2 minutes).
Season the with the dried thyme leaves. Then begin adding in the cutlets with juice into the skillet. Cover with gravy and cook for 1-2 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Serve the turkey breast cutlets with a generous ladle of the savory gravy.
FAQs
Yes, you can use turkey breast slices, but be sure to cook them evenly as they may cook faster than cutlets.
No, you can’t make the gravy ahead of time for this dish. This turkey dinner cooks so quickly there truly is no need to make the gravy ahead of time. Plus you need the pan drippings from the turkey to help season your gravy!
Absolutely! You can use fresh thyme by doubling the quantity, as dried herbs are more concentrated in flavor.
To keep the cutlets juicy, be careful not to overcook them. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
Tips and Tricks
- Don’t Overcook – You don’t want to cook the turkey cutlets all the way through in the first steps. Since the cutlets will cook a little longer in the gravy you will want to just under cook it so they can finish cooking in the gravy.
- Vegetables – Feel free to add sautéed mushrooms or caramelized onions to the gravy for extra flavor and texture.
- Seasonings – Enhance the flavor by experimenting with your preferred seasonings and herbs, such as rosemary, sage, or even lemon zest.
Side Dishes for Turkey
Looking for side dishes to serve with your turkey? Here are a few of my favorites.
If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Turkey Breast Cutlets
Equipment
- Measuring Spoons
- 1 Skillet
- 1 Oven
Ingredients
For the Cutlets
- 1 pound Turkey Cutlets
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Onion Powder
- 1 Teaspoon Paprika
- 1 tablespoon Grapeseed Oil
For the Gravy
- 2 Garlic Cloves minced
- 1 tablespoon Cornstarch
- ½ cup Heavy Cream
- 1 cup Chicken Broth
- 1 tablespoon Dijon Mustard
- 1 tablespoon Dried Thyme
Instructions
For the Cutlets
- Season each turkey cutlet with salt, onion powder, paprika, and pepper.
- Heat a large skillet over medium heat and add the grapeseed oil to cover most of the skillet.
- Carefully place the seasoned turkey cutlets in the hot oil. Cook for about 3 minutes on each side until the internal temperature reaches 160° Fahrenheit.
- Remove the turkey cutlets from the skillet and set them aside on a plate, keeping them warm by tenting foil over the top.
For the Gravy
- Add the minced garlic to the skillet. Cook on medium-low heat for 1 minute until fragrant and softened.
- While the garlic cooks mix together the cornstarch, heavy cream, Dijon mustard, and chicken broth, whisking constantly. Then begin stirring in the liquid mixture into the skillet until it because to thickens and reaches your desired consistency (about 1-2 minutes).
- Season the with the dried thyme leaves. Then begin adding in the cutlets with juice into the skillet. Cover with gravy and cook for 1-2 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- Serve the turkey breast cutlets with a generous ladle of the savory gravy.
Notes
- Don’t Overcook – You don’t want to cook the turkey cutlets all the way through in the first steps. Since the cutlets will cook a little longer in the gravy you will want to just under cook it so they can finish cooking in the gravy.
- Vegetables – Feel free to add sautéed mushrooms or caramelized onions to the gravy for extra flavor and texture.
- Seasonings – Enhance the flavor by experimenting with your preferred seasonings and herbs, such as rosemary, sage, or even lemon zest.
Iryna
Quick and easy. I didn’t use creamer or milk, put a lot garlic, fresh rosemary and thyme.
Katie
Hi Iryna, glad that you enjoyed this recipe even without the milk.
mary
I followed the recipe and yes it was easy, but I found it disappointing. Paprika didn’t go well with the thyme and the gravy was blah, maybe the leftovers will taste better
Katie
Hi Mary, I’m so sorry to read that you felt this recipe was disappointing. I’ve make this for my family and everyone loves it. Paprika isn’t for everyone.
LV
Very good and easy. Delicious !
Katie
LV glad you enjoyed this recipe!
Rae Marie
Made this for dinner tonight, substituted Dijon for spicy mustard and it was a hit! Both my husband and my 9 month old loved it. Will definitely make again
Katie
Rae, glad the recipe was a hit! Thanks for leaving a 5 star review.