Pat the turkey cutlets dry with paper towels to remove excess moisture, which helps achieve a crisp crust. Season both sides generously with salt, pepper, smoked paprika, and garlic powder.
Preheat your cast-iron skillet over high heat until it’s just starting to shimmer, and add a splash of olive oil, swirling it to coat the bottom evenly. The oil should begin to smoke lightly, indicating a hot surface.
Carefully place the seasoned turkey cutlets in the hot skillet, ensuring they sit flat without overcrowding. You should hear a loud sizzle as the meat makes contact with the pan.
Sear each side for about 2-3 minutes, flipping once with tongs, until the crust is deep golden brown and slightly charred. Watch for a crackling sound and a rich smoky aroma filling the kitchen.
Check the internal temperature with a meat thermometer; it should read 74°C (165°F). If the crust is darkening too quickly, reduce the heat slightly to prevent burning.
Once the desired temperature is reached and the crust is nicely charred, transfer the cutlets to a plate. Squeeze fresh lemon juice over them to add brightness, and sprinkle with optional herbs for extra fragrance.
Let the turkey rest for 5 minutes, loosely covered with foil. Resting allows the juices to redistribute, ensuring moist and flavorful meat.
Slice against the grain, serve immediately, and enjoy the juicy, smoky crust with a tender interior—just like outdoor grilled turkey, but made indoors.
