© 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
2 tbsp olive oil
1 tbsp freshly squeezed lime juice
2 Cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp salt
1 lb TURKEY CUTLETS, flattened to an even 1/4 inch-thickness
1 c roasted red peppers, chopped (jarred can be substituted)
4 oz shredded Mozzarella
Combine oil, lime juice, garlic, oregano and salt in a shallow glass or ceramic dish. Add turkey cutlets and spoon marinade completely over turkey. Cover and marinate in refrigerator 1 hour.
Meanwhile, roast one large red bell pepper by placing the whole bell pepper directly on the grill over medium heat and close the lid. Roast about 15 to 20 minutes or until skin is evenly charred (but not burned through), turning every 3 to 5 minutes to roast all sides. When done, remove pepper from grill, place in a bowl, cover and allow pepper to steam for about 15 minutes. When cool enough to handle, peel away charred skin. Cut off top and remove seeds. Chop into medium cubes. (One large pepper makes about 1 cup chopped.)
Grill turkey, directly over medium heat, for 6 to 8 minutes, turning once during cooking. During last few minutes of cooking, top turkey cutlets with roasted red peppers, sprinkle with Mozzarella cheese and allow cheese to melt. Cook until the internal temperature reaches 165 degrees F.