Anyone who knows me knows I love cooking and trying new recipes. I also love discovering high-quality ingredients from local farms and purveyors. Recently, I stumbled upon Shady Brook Farms and its all-natural turkey products. I decided to try their turkey cutlets and boy; I was glad I did. These cutlets were so juicy and flavorful that I knew I had to share how I made them with all of you.
In this step-by-step guide, I’ll show you how easy it is to make a delicious, homemade meal with these turkey cutlets. Prepare for your kitchen to be filled with the irresistible aroma of herbs, garlic, and turkey.
So, let’s see how to cook Shady Brook Farms Turkey Cutlets!
Shady Brook Farms Turkey Cutlets Cooking Instructions
With a few simple steps, you’ll enjoy delicious, healthy turkey cutlets in no time. I have chosen to prepare their fat-free turkey breast cutlets, and I must say these cutlets are hard to beat for a quick, nutritious meal. My kitchen now smells amazing, and I have plenty of leftovers for lunches and snacks this week.
If you’re looking for an affordable, lean protein to add to your dinner rotation, try these cutlets. Now, let’s have a look at a few simple preparation steps:
Step 1: Preheating the Oven and Seasoning the Cutlets
Preheat the oven to 400 °F (200 °C).
While the oven heats up, take the turkey cutlets out of the fridge and let them sit until they reach room temperature. This will ensure even cooking.
Place the cutlets on a foil-lined baking sheet and season both sides with salt and pepper. I also like to sprinkle them with thyme, rosemary, garlic powder, or your favorite herbs for extra flavor.
Step 2: Baking the Cutlets
Bake the cutlets for 10-15 minutes, flipping halfway through, until the juices run clear and the cutlets reach an internal temperature of 165 °F (75 °C).
The exact time will depend on the thickness of your cutlets.
Step 3: Preparing the Sauce (Optional)
When I make turkey cutlets, I like to top them off with a simple pan sauce for extra flavor. A pan sauce is easy to make and really elevates the dish. You’ll need the drippings from cooking the turkey cutlets (about two tablespoons), 1/4 cup chicken or turkey broth, one tablespoon of butter, and two teaspoons of flour, as well as salt and pepper to taste.
After removing the cooked cutlets from the pan, add the butter to the drippings over medium heat. Once the butter has melted, whisk in the flour and cook, stirring constantly, until bubbling. This creates a roux that will thicken the sauce.
Whisk in the broth and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. I usually simmer until slightly reduced, about 2 minutes, but you can simmer for more if you like the consistency.
You can also make turkey cutlets breaded! Look how pretty they turn out!
What to Serve with Turkey Cutlets?
When I make turkey cutlets, I always like to serve them with some classic side dishes to round up the meal.
First and foremost, nothing says comfort food like a heaping mound of mashed potatoes. I peel and chop a few russet potatoes, then boil them until tender. Drain and mash with butter, milk, sour cream, salt, and pepper. For extra decadence, stir in some shredded cheese like cheddar or Gruyere.
A nice turkey cutlet also goes great with a pasta dish! You can even add veggies for some color and nutrition.
Or, I sauté some fresh green beans in a little olive oil with garlic and almonds to get my veggies in. The garlic and almonds add lots of flavor without overpowering the green beans. I cook them until the beans are crisp-tender, usually around 5 to 7 minutes. And then I just season them with salt and pepper.
Warm, homemade rolls are perfect for sopping up the flavorful juices from the turkey cutlets. I like to make classic dinner rolls, cloverleaf rolls, or honey wheat rolls. Brush the tops with melted butter and sprinkle with sea salt before baking for a delicious, golden crust.
Lastly, a simple salad of mixed greens, veggies like carrots and cucumbers, and a light vinaigrette helps balance out the heavier dishes. I add extras like dried or fresh fruit, nuts, and fresh herbs to boost the flavor. A piece of creamy goat cheese or blue cheese pairs great with the tangy vinaigrette.
How to Store Leftovers?
After enjoying your Shady Brook Farms Turkey Cutlets, properly storing the leftovers is vital. As with any poultry, you want to get the leftovers in the refrigerator as soon as possible after the meal to avoid foodborne illness.
Within 2 hours of cooking, refrigerate the leftover turkey cutlets, gravy, and any side dishes in shallow, sealed containers or ziplock bags. This quick cooling process will keep bacteria growth to a minimum. For best quality, eat the leftovers within 3 to 4 days.
When reheating leftovers, ensure the internal temperature reaches 165 °F (75 °C) to kill harmful bacteria. You can reheat leftovers in the microwave, oven, or stovetop. Microwaving in short 30-second bursts, stirring in between, works well for single servings. For larger amounts, spread on a baking sheet and reheat in a preheated 350 °F (180 °C) oven, loosely covered with foil, until the internal temperature reaches 165 °F (75 °C).
For more extended storage, up to 3 months, leftovers can be frozen. Let the food cool, then place it in airtight containers, bags, or plastic wrap. When reheating, thaw the leftovers in the refrigerator overnight.
What do you usually make with your turkey cutlet leftovers? I would like to hear from you in the comments below!
Shady Brook Farms Turkey Cutlets
- Baking sheet
- 1 pack Shady Brook Farms Turkey Cutlets
- 1 tbsp Olive Oil
- ½ tsp Garlic Powder
- ¼ tsp Thyme
- ⅓ tsp Rosemary
- Preheat the oven to 400 °F (200 °C).
- While the oven heats up, take the turkey cutlets out of the fridge and let them sit until they reach room temperature.
- Place the cutlets on a foil-lined baking sheet and season both sides with the seasoning and olive oil.
- If you like, you can add some salt and pepper, too, but don't go overboard because Shady Brook Farms Cutlets come seasoned.
- Bake the cutlets for 10-15 minutes, flipping halfway through, until the juices run clear and the cutlets reach an internal temperature of 165 °F (75 °C).
- The exact time will depend on the thickness of your cutlets.
- Enjoy your cutlets with a side recommendation from the article! You can even combine two or more!
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.