Preheat your grill to medium-high heat, around 200°C (390°F), and lightly oil the grates to prevent sticking.
Pat the turkey cutlets dry with paper towels. If they’re uneven in thickness, gently pound them to about 1/2 inch uniform thickness to ensure even cooking.
In a small bowl, whisk together olive oil, minced garlic, smoked paprika, lemon juice, salt, pepper, and thyme to create your marinade.
Brush or rub the marinade generously over both sides of each cutlet, making sure they’re well coated with fragrant herbs and smoky spices.
Let the coated cutlets sit at room temperature for 15–20 minutes to absorb flavors and begin tenderizing.
Place the cutlets on the hot grill, laying them carefully to hear a satisfying sizzle. Grill for about 3–4 minutes on each side, until deep golden brown with visible grill marks.
Flip the cutlets with tongs once they develop a deep sear, and continue grilling until the internal temperature reaches 74°C (165°F).
Use a probe thermometer to check the internal temperature, ensuring they’re cooked through but still juicy.
Once cooked, transfer the cutlets to a plate and loosely cover with foil. Let them rest for 5 minutes to allow juices to redistribute.
Slice the cutlets against the grain if desired, then serve hot with a squeeze of fresh lemon or a sprinkle of herbs for extra brightness.
