Whisk together the olive oil, lemon juice, minced garlic, chopped thyme, rosemary, salt, pepper, and smoked paprika in a shallow dish until well combined. This aromatic marinade will infuse the turkey with bright citrus and herb flavors.
Pat the turkey cutlets dry with paper towels to ensure they absorb the marinade evenly. Place them in the dish with the marinade, turning to coat all sides thoroughly.
Marinate the turkey at room temperature for at least 15 minutes, flipping the cutlets once halfway through, to let the flavors soak in and tenderize the meat.
Preheat your grill to a medium-high heat, about 200°C (390°F), until hot and ready to sear.
Lightly oil the grill grates with a paper towel dipped in oil, using tongs to prevent sticking and to promote a nice char.
Use tongs to place the marinated turkey cutlets on the hot grill, hearing a satisfying sizzle as they hit the surface.
Grill the cutlets for about 3 to 4 minutes per side, flipping once when they develop a deep golden crust and release easily from the grill.
Check the internal temperature with a meat thermometer; once it reaches 74°C (165°F), the turkey is perfectly cooked and juicy.
Transfer the cooked cutlets to a plate and let them rest for 5 minutes; this helps juices redistribute and keeps the meat tender.
Squeeze fresh lemon over the rested cutlets and sprinkle with additional herbs if desired. Serve hot, accompanied by your favorite sides.
