Rosemary Lemon Turkey Steaks

By Julie Lampie, MBA, RD
Culinary Setting
Professional
Difficulty
Easy
Time
20 MIN
Servings
20
Cuisine
American
Cooking Style
Bake, Grill
Product
Boneless Breast

Ingredients

1 tbsp + 1 tsp freshly squeezed lemon juice

2/3 c dry sherry

2-1/2 oz chopped scallions

1/4 oz fresh rosemary, chopped

2/3 c Dijon mustard

3/4 tsp kosher salt

1 tsp freshly ground black pepper

2/3 c canola oil

5 lbs (20 4-oz) TURKEY STEAKS or TURKEY CUTLETS

Directions

Combine lemon juice, sherry, scallions, rosemary, Dijon, salt and pepper and mix until well blended.

Slowly whisk in oil, beating until well blended and thick.

Reserve 1/4 c marinade

Place turkey steaks into marinade.

Cover and marinate in refrigerator overnight.

Drain turkey.

Bake turkey steaks in a preheated 325 degree F oven or broil/grill 4 to 5 inches from the heat source until brown and internal temperature reaches 165 degrees F.

Brush turkey with reserved marinade several times during cooking.

Serve on a bed of hot risotto or rice. Garnish with lemon twist.