Mustard & Sage Glazed Turkey Steaks

By Chef Marc Van Steyn, Executive Chef, Rigsby's Cuisine Volatile
Culinary Setting
Meal Type
Main Course, Entrée
45 MIN
Boneless Breast


Mustard Glaze

3 Large fresh sage leaves

1-1/2 c Dijon mustard

3/4 c honey

1/3 c rice wine vinegar

2 Small shallots, peeled

1-1/2 tsp salt

1/2 tsp freshly ground black pepper

1/3 c canola or vegetable oil

4-1/2 lbs TURKEY CUTLETS, 6-oz each

To Taste salt and pepper

As needed canola oil for grilling


Remove stems from sage leaves and discard stems.

Place sage, Dijon, honey, vinegar, shallot, salt and pepper into blender.

Purée until smooth.

Slowly add oil with blender running.

Divide glaze into two equal parts. Reserve one part for use as dipping sauce.

Turkey: Sprinkle turkey cutlets with salt and pepper.

Rub small amount of canola oil on each side of cutlets.

Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method.

Place cutlets on grill rack, 4 inches from the heat. Brush Mustard Glaze on turkey and grill about 8-10 minutes. Turn once after brushing with additional Mustard Glaze. Continue to grill another 8-10 minutes or until the internal temperature reaches 165 degrees F.

Serve with reserved glaze as accompaniment.