Gather your grill, a small bowl, tongs, a meat thermometer, and a brush. Preheat the grill to high heat until it shimmers, signaling it's ready for searing.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried herbs, salt, and pepper to create your marinade. If you like a smoky touch, add a pinch of smoked paprika.
If your turkey cutlets are uneven, gently pound them to about 1/2 inch thickness to ensure even cooking and juiciness.
Coat each cutlet thoroughly with the marinade, making sure both sides are well covered. Let them sit at room temperature for about 15 minutes to absorb the flavors.
Lightly brush the grill grates with oil to prevent sticking. Place the marinated turkey cutlets onto the hot grill, laying them down carefully to avoid flare-ups.
Cook the cutlets for 3–4 minutes without moving them, until you see deep grill marks and the edges start to caramelize and char slightly.
Flip the cutlets using tongs and cook for another 3–4 minutes on the second side, aiming for a golden-brown sear and internal temperature of 74°C (165°F).
Check the internal temperature with a meat thermometer to ensure they are perfectly cooked and juicy. Remove the cutlets from the grill once they reach 74°C and are nicely charred outside.
Transfer the cooked cutlets to a platter, tent lightly with foil, and let rest for 5 minutes. This step helps the juices redistribute, keeping the meat tender and moist.
Squeeze fresh lemon over the rested cutlets for a bright finishing touch. Slice if desired, serve hot, and enjoy the smoky, juicy flavors.
