Compare thickness, not weight

Two steaks of equal weight may cook quite differently if one is broad and thin while the other is compact. Gently level thick spots to about half an inch, leaving thin edges alone. Divide the herb oil before any of it touches raw poultry so a clean portion remains for serving. Fresh parsley and chives taste brighter than herbs scorched against the grate. Butter is not a direct substitute for the oil during this short direct-heat cooking stage.

A thin tapered end may dry out while the center still needs cooking. Do not fold it under the steak, which creates a thick section that is hard to monitor. Separate uneven pieces beforehand and cook them individually. Apply herb oil sparingly: dripping oil does not make the interior juicier. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 4 turkey breast steaks, 6 oz / 160–180 g each
  • 3 tbsp olive oil
  • 2 tbsp chopped parsley
  • 1 tbsp sliced chives
  • 1 tsp finely grated lemon zest
  • ¾ tsp fine salt
  • ½ tsp black pepper

Method

  1. Combine oil, herbs and zest. Reserve one tablespoon in a clean bowl. Level the steaks, season with salt and pepper and brush with the remaining herb oil.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Grill over medium direct heat for roughly 3–4 minutes per side. Finish thicker pieces indirectly as needed. Insert a thin thermometer from the side so its sensing tip reaches the center rather than passing through the steak.
  4. Check several pieces at their thickest point with a clean thermometer. Poultry must reach 165°F / 74°C before leaving the grill; the approximate cooking times are not a substitute for this measurement.
  5. Rest the cooked turkey for three to five minutes. Brush lightly with the reserved clean oil and slice across the grain. Tomato salad or toasted bread catches the juices without requiring a rich sauce.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.