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These orange-glazed turkey cutlets are the perfect easy autumn dinner, or main dish for Thanksgiving! They’re quick-cooking and have the perfect sweet and sticky glaze.

Turkey cutlets with an orange glaze in a large pan.

These turkey cutlets make for the perfect easy, quick-cooking meal on a weeknight or a convenient shortcut on Thanksgiving!

Why you’ll love these turkey cutlets

  • Perfect weeknight fall meal. Serve these with some instant pot mashed white sweet potatoes and green beans for a simple fall meal on a busy weeknight.
  • Make this instead of a whole Thanksgiving turkey! Though I do love a whole turkey (like my cheesecloth turkey) I also love making recipes that stand in for it too. Whether you’re looking for less prep work or just have fewer people to feed, this is a great alternative. Be sure to check out my baked turkey wings and turkey tenderloin too!
  • They’re quick-cooking. Since they’re so thin, turkey cutlets cook so quickly as compared to a whole turkey!

Recipe Ingredients

See the recipe card below for full information on ingredients and quantities.

All the ingredients needed to make orange glazed turkey cutlets

How to make orange-glazed turkey cutlets

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Raw tureky cutlet seasoned with herbs.

Step one. Coat the turkey cutlets with herbs, onion powder, salt and pepper. Set aside.

Turkey cutlet cooked in a pan.

Step two. Cook the turkey cutlets for 2 minutes on each side or until cooked through. Remove from the pan and cover to keep them warm.

Orange glaze in a pan being stirred.

Step three. Deglaze the pan with coconut aminos.

Orange glaze reduced in a pan.

Step four. Pour the orange juice, maple syrup, and coconut aminos into the pan. Allow to simmer for about 12-15 minutes, stirring often until reduced into a thick glaze. Coat the turkey cutlets in the glaze and enjoy!

Tips & Tricks

  • Use a meat thermometer. Turkey cutlets cook quickly, so it helps to use a meat thermometer to ensure you don’t overcook them!
  • Use fresh orange juice if possible. Of course, other options will still work, but that fresh flavor makes a big difference!

How long do you cook turkey cutlets in a pan?

After your oil is hot, you should only need about 2 minutes per side if your turkey cutlets are very thin. If they’re a bit thicker, you may need 3 minutes per side.

Where do you buy turkey cutlets?

Turkey cutlets tend to be a seasonal item in the fall. They typically start popping up at the meat counter at the grocery store around October, but you can always ask the butcher if they can prep them!

What do you typically serve with turkey cutlets?

Turkey cutlet served with green beans.

If you tried these Orange Glazed Turkey Cutlets or any other recipe on my blog please leave a rating and let me know how it went in the comments below. Thanks for visiting!

Turkey cutlets with an orange glaze in a large pan.
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Orange Glazed Turkey Cutlets

These orange-glazed turkey cutlets are the perfect easy autumn dinner, or main dish for Thanksgiving! They're quick-cooking and have the perfect sweet and sticky glaze.
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Ingredients
 

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

Instructions
 

  • Using a shallow bowl, combine the herbs, onion powder, salt and pepper. Add the turkey cutlets to coat both sides. Set aside.
  • Using a large deep pan, heat the avocado oil over medium heat. Once the oil is shimmering, add the turkey cutlets. Cook for 2 minutes on each side or until cooked through to 165 F. Remove from the pan and cover to keep them warm.
  • To deglaze the pan, pour about 1 tsp of coconut aminos into the pan, scraping up any burnt bits off of the pan. See notes.
  • Reduce the heat to low and add the garlic, cooking for about two minutes.
  • Pour the orange juice, maple syrup, and coconut aminos into the pan. Allow to simmer for about 12-15 minutes, stirring often. The liquid should be reduced into a thick glaze.
  • Turn off the heat and add the cooked turkey cutlets, turning to coat the turkey in the glaze.
  • Serve the cutlets topped with fresh thyme, and with a side like green beans and mashed sweet potato!

Notes

You may be able to skip deglazing the pan if you’re using a nonstick pan and don’t have anything stuck to the pan!
Calories: 187kcal, Carbohydrates: 8g, Protein: 29g, Fat: 4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Cholesterol: 71mg, Sodium: 223mg, Potassium: 67mg, Fiber: 0.3g, Sugar: 5g, Vitamin A: 53IU, Vitamin C: 11mg, Calcium: 18mg, Iron: 1mg
All nutrition facts are estimated and will vary.
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