Easy Skillet Turkey Dinner Recipe

Easy Skillet Turkey Dinner Recipe

[Photographs: Yasmin Fahr]

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

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  • Yield:serves 4
  • Active time: 30 minutes
  • Total time:45 minutes


  • 4 turkey cutlets, about 1 1/2 pounds total
  • Kosher salt and freshly ground black pepper
  • 2 1/2 tablespoons olive oil
  • 3 ½ cups chopped mixed vegetables, such as split brussels sprouts, sweet potatoes, and small yellow potatoes, all cut into 1/2 to 1-inch pieces
  • Pinch of dried red chile flakes
  • 1 to 2 fresh rosemary sprigs
  • 2 tablespoons unsalted butter
  • ¼ cup flour
  • 2 cups homemade or storebought low-sodium chicken broth
  • 1 tablespoons fig, cranberry or lingonberry preserves


  1. 1.

    Preheat oven to 400°F. Season the turkey cutlets with salt and pepper. Heat 1 tablespoon oil in a 12-inch skillet over high heat until shimmering. Add the cutlets and cook until browned on one side, about 4 minutes, then flip and repeat on the other side. Remove and set aside.

  2. 2.

    In the same skillet, heat the remaining tablespoon of oil over medium-high heat until shimmering. Add the vegetables and cook until browned, 2 to 3 minutes, stirring. Season with salt, pepper and chile flakes, if using. Add the rosemary sprig, and transfer to the oven. Cook for 6 minutes. Place turkey cutlets on top of vegetables and return to oven. Continue cooking until vegetables are tender and turkey registers 155°F on an instant read thermometer, 15 to 20 minutes longer. Transfer to a serving platter and tent with foil.

  3. 3.

    Wipe out the skillet and return to medium-high heat. Add the butter and flour, whisking to combine. Add the broth and bring to a boil, whisking together until thickened, about two minutes. Season with salt and pepper. If desired, swirl in fig preserves and serve with the turkey.