Dinner

Orange Glazed Turkey Cutlets Recipe

ByMatteo Rossi November 4, 2025November 4, 2025

Introduction

These orange-glazed turkey cutlets are a quick and easy autumn dinner, perfect for a busy weeknight or a simple Thanksgiving main dish. The sweet, sticky glaze made with fresh orange juice and maple syrup adds bright flavor to tender turkey cutlets.

The image shows a white plate with a cooked salmon fillet and roasted green beans. The salmon fillet is on the right side, showing a golden-orange color with grill marks and specks of herbs on top. The texture is slightly crispy on the edges but tender in the middle. On the left side of the plate, there are several green beans, dark green with some charred spots indicating roasting. The plate rests on a white marbled surface and a red cloth with yellow and dark brown flower patterns is partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp dried thyme
1 tsp dried sage
1 tsp onion powder
2 tsp dried parsley
Salt & pepper, to taste
1 lb turkey cutlets
1 tbsp avocado oil
2 tbsp coconut aminos, divided
2 cloves garlic, minced
⅓ cup orange juice
1 tbsp maple syrup
Fresh thyme, for serving

Instructions

Step 1: In a shallow bowl, combine dried thyme, sage, onion powder, dried parsley, salt, and pepper. Coat both sides of the turkey cutlets with this herb mixture. Set aside.
Step 2: Heat avocado oil in a large deep pan over medium heat until shimmering. Add the turkey cutlets and cook for 2 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the pan and cover to keep warm.
Step 3: Pour about 1 teaspoon of coconut aminos into the pan to deglaze, scraping up any browned bits. (If using a nonstick pan with nothing stuck, you may skip this step.)
Step 4: Reduce heat to low and add minced garlic. Cook for about 2 minutes until fragrant.
Step 5: Stir in the orange juice, maple syrup, and remaining coconut aminos. Simmer for 12 to 15 minutes, stirring often, until the liquid thickens into a sticky glaze.
Step 6: Turn off the heat and return the turkey cutlets to the pan, turning to coat them evenly with the glaze. Serve topped with fresh thyme.

Tips & Variations

Use a meat thermometer to avoid overcooking the turkey cutlets, which cook quickly due to their thinness.
Fresh orange juice enhances the glaze’s flavor, but bottled juice works as well in a pinch.
For extra depth, add a splash of balsamic vinegar to the glaze while it simmers.
Serve with mashed sweet potatoes and green beans for a complete autumn meal.

Storage

Store leftover turkey cutlets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, to preserve the glaze’s texture and flavor.

How to Serve

The image shows three cooked chicken breasts in a white pan with a red handle, covered in a shiny brown sauce. The chicken pieces are golden brown with some char marks and sprinkled with small green herbs. The sauce pools around the chicken, showing thicker and thinner areas with a glossy texture. The background has a white marbled surface visible around the pan edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How long should I cook turkey cutlets in a pan?

Cook turkey cutlets for about 2 minutes per side if they are thin. Thicker cutlets may require 3 minutes per side. Always check that the internal temperature reaches 165°F (74°C).

Where can I buy turkey cutlets?

Turkey cutlets are often available seasonally in the fall at grocery store meat counters. If you don’t see them, ask your butcher if they can prepare turkey cutlets for you.