Recipe for: Grilled turkey fillets with spring herbs - photo 1
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Recipe for: Grilled turkey fillets with spring herbs

Pikantne Main Dishes Regional Cuisine of Poland 45 min Medium 1 wyświetleń ~29.26 PLN - (0)
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Description

Juicy grilled turkey fillets marinated in lemon-garlic oil with fresh thyme and parsley. The dish combines the lightness of poultry with herbal aroma and a buttery finish, making it perfect for spring lunches and family gatherings. Inspired by Polish cuisine: simplicity, seasonal herbs, and served with young potatoes and a salad of radishes and sorrel. The dish is visually striking — golden grill marks, green thyme leaves, and a glossy glaze — while the flavor balances the acidity of lemon, the sharpness of garlic, and the delicacy of butter. Serve with sides of pearl barley or roasted young potatoes and a salad based on seasonal vegetables.

Ingredients Used

Ingredients (11)

Servings:
4
  • Turkey fillet 600 g
  • Rapeseed oil 30 g
  • Lemon 0.8 szt. (~60 g)
  • Garlic 3 ząbki (~15 g)
  • Butter 30 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Thyme 30 g
  • Parsley 30 g
  • ✨ Opcjonalne
  • Honey 30 ml
  • Smoked paprika 2.5 łyżeczki (~5 g)
💰 Szacowany koszt dania: ~29.26 PLN (7.32 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Take the turkey fillets out of the fridge 15 minutes before cooking to bring them to room temperature. If the fillets are of different thicknesses, gently pound them with a meat mallet through plastic wrap to a thickness of about 1.5–2 cm — an even thickness ensures even grilling.

Ingredients: Turkey fillet
Use a cutting board and a soft-surface mallet. Do not pound too hard so the meat does not lose its structure.

Marinade

2

In a large bowl, combine canola oil (30 g), juice from a whole lemon (60 g), minced garlic (15 g), finely chopped parsley (30 g), thyme leaves (30 g), salt (5 g), and black pepper (2 g). If using smoked paprika (optional), add 5 g to the mixture. Mix all the ingredients with a fork or whisk until a uniform emulsion forms.

Ingredients: Rapeseed oil, Lemon, Garlic, Parsley, Thyme, Salt, Black pepper, Smoked paprika
Use a medium metal or glass bowl. Thoroughly crush the garlic and herbs to release their aromas. If you don't have fresh herbs, substitute with dried ones (1/3 of the amount).
3

Place the turkey fillets in a single layer in a bowl or a large flat dish and pour the prepared marinade over them. Massage the marinade into the meat with your hands or a spoon for 1–2 minutes, ensuring that every surface is coated. Cover with plastic wrap and refrigerate for at least 20 minutes, up to a maximum of 2 hours.

Ingredients: Turkey fillet, Rapeseed oil, Lemon, Garlic, Parsley, Thyme, Salt, Black pepper, Smoked paprika
If you have time, marinate for 1–2 hours for a deeper flavor. Do not marinate for longer than 4 hours — the acid from the lemon can start to "cook" the meat.

Preheating the grill

4

Preheat the grill (or grill pan) to medium-high heat. If using a charcoal grill, wait until the coals are covered with a thin layer of ash and form an even heat source. The grill surface should be hot but not flaming.

The best is a grill pan with a diameter of 26–28 cm or a gas/charcoal grill. Before placing the meat, wipe the grill with oil to prevent sticking.

Grilling

5

Remove the fillets from the marinade and lightly drain excess liquid with a paper towel (do not dry completely). Place the fillets on a preheated grill and cook for 4–5 minutes on each side without moving them, to achieve nice grill marks. After the first flip, check the color — it should be golden-brown. Total grilling time for a thickness of 1.5–2 cm: 8–10 minutes.

Ingredients: Turkey fillet
Use tongs to turn the meat, do not pierce it with a fork (the juices will escape). If you are using a kitchen thermometer, the internal temperature should reach 68–70°C before resting the meat.

Finishing

6

After removing from the grill, place the fillets on a board and let them rest for 4–5 minutes to allow the juices to redistribute evenly. On the hot fillets, place 7–8 g of butter (proportionally from 30 g in total) and let it melt. If you want a slightly sweet glaze, brush the fillets with honey (optional) during the last 30 seconds on the grill or immediately after removing them.

Ingredients: Butter, Honey, Turkey fillet
Resting the meat is important — without it, the meat will become dry after slicing. Use a teaspoon or a honey brush.

Slicing and serving

7

Slice against the grain of the meat into thin slices (about 0.5–1 cm). Arrange the slices on a heated plate, sprinkle with freshly chopped parsley and a few thyme leaves. Serve with young potatoes boiled in their skins or pearl barley and a salad of radishes, sorrel, and optionally asparagus.

Ingredients: Turkey fillet, Parsley, Thyme
Use a sharp knife for slicing to ensure even pieces. Serve immediately — the dish loses its juiciness after sitting for too long.

Additional tips

8

If you don't have a grill, you can fry the fillets on a well-heated grill pan or a regular non-stick pan, using 2–3 minutes longer on each side depending on the power of the stove.

When frying in a pan, control the temperature — too high will burn the outside, leaving the inside undercooked.

Fun Fact

💡

Turkey is popular in Poland not only during the holidays – in many regions, it has been used in simple, homemade dishes with herbs. The combination of butter and herbs is a classic Polish way to add a creamy flavor to lean meat.

Best for

obiad rodzinny piknik na wiosnę grill z przyjaciółmi

Tips

🍽️ Serving

Serve the slices of fillet on warmed plates, alongside young potatoes with dill or a bunch with butter and fried onions. Add a salad of young arugula, radishes, and sorrel drizzled with oil and lemon. For a flavor contrast, you can serve homemade mustard or a yogurt dill sauce.

🥡 Storage

Store the cooked fillets in an airtight container in the refrigerator for up to 2 days. To reheat, warm in an oven preheated to 160°C for 8–10 minutes covered, to prevent drying out. It is not recommended to freeze already cooked slices; it is better to freeze raw, marinated fillets.

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