Rosemary Lemon Turkey Steaks

By Julie Lampie, MBA, RD
Culinary Setting
Meal Type
Main Course, Entrée
20 MIN

About this Dish

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 suite your meal.

Cooking Style
Bake, Grill
Boneless Breast


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 cutlets


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 remaining marinade. Cover and marinate in refrigerator overnight.

Carefully remove turkey and drain off the marinade.

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

Brush turkey with reserved marinade several times during cooking.

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