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.