Easy Kosher Turkey Chops With Herbs And Garlic

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I’ll be honest, turkey chops don’t get nearly enough love in kosher cooking. While everyone’s making another round of chicken cutlets, these thick, meaty turkey chops are sitting there in the meat case, waiting to become your new weeknight hero. They’re meatier than chicken breasts but cook just as quickly, and they’ve got this satisfying texture that holds up beautifully to herbs and garlic.

Why Turkey Chops Deserve Your Attention

The key to perfect turkey chops is treating them like the substantial piece of meat they are. I learned this after years of overcooking them into dry, sad hockey pucks. You want to get a good sear on the outside first, then let them finish cooking through without poking and prodding. The herbs and garlic create this amazing crust that keeps all the juices locked in.

The Secret to Perfectly Seared Turkey Chops

This particular combination of fresh rosemary, thyme, and plenty of garlic came from a dinner party disaster turned triumph. I’d planned to make lamb but the butcher was out, so I grabbed turkey chops instead. Mixed up this herb blend with some olive oil, and honestly, my guests couldn’t stop talking about them. The rosemary gets almost crispy against the meat, while the thyme adds this earthy depth.

These turkey chops work perfectly for Shabbat dinner when you want something impressive but not complicated. They pair beautifully with roasted vegetables or a simple rice pilaf. The leftovers, if there are any, make fantastic sandwiches the next day.

Easy Kosher Turkey Chops With Herbs And Garlic - Jewish recipe
I'll be honest, turkey chops don't get nearly enough love in kosher cooking. While everyone's making another round of chicken cutlets, these thick, meaty turkey chops are sitting there in the meat case, waiting to become your new weeknight hero. They're meatier than chicken breasts but cook just as quickly, and they've got this satisfying texture that holds up beautifully to herbs and garlic. The key to perfect turkey chops is treating them like the substantial piece of meat they are. I learned this after years of overcooking them into dry, sad hockey pucks. You want to get a good sear on the outside first, then let them finish cooking through without poking and prodding. The herbs and garlic create this amazing crust that keeps all the juices locked in. This particular combination of fresh rosemary, thyme, and plenty of garlic came from a dinner party disaster turned triumph. I'd planned to make lamb but the butcher was out, so I grabbed turkey chops instead. Mixed up this herb blend with some olive oil, and honestly, my guests couldn't stop talking about them. The rosemary gets almost crispy against the meat, while the thyme adds this earthy depth. These turkey chops work perfectly for Shabbat dinner when you want something impressive but not complicated. They pair beautifully with roasted vegetables or a simple rice pilaf. The leftovers, if there are any, make fantastic sandwiches the next day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Jewish, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 turkey chops about 6 oz each, 3/4 inch thick
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon paprika

Method
 

  1. Remove turkey chops from refrigerator 20 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
  2. In a small bowl, mix together minced garlic, chopped rosemary, thyme, salt, pepper, and paprika.
  3. Rub turkey chops all over with 2 tablespoons olive oil, then coat evenly with the herb mixture, pressing gently to help it adhere.
  4. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
  5. Add turkey chops and sear for 4-5 minutes without moving them, until golden brown and herbs are fragrant.
  6. Flip chops and continue cooking 4-5 minutes more, until internal temperature reaches 165°F on an instant-read thermometer.
  7. Remove from heat and let rest for 5 minutes before serving to allow juices to redistribute.

Notes

Turkey chops can vary in thickness, so adjust cooking time accordingly. Thinner chops may need only 3-4 minutes per side. For extra flavor, marinate the seasoned chops for 30 minutes before cooking. Store leftovers in refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 380mg 17%
Dietary Fiber 0g
Total Sugars 0g
Protein 45g 90%
*Percent Daily Values are based on a 2,000 calorie diet.
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