Lay the turkey cutlets on a flat plate and pat them dry with paper towels to remove excess moisture.
In a small bowl, whisk together olive oil, garlic powder, salt, pepper, and lemon zest to create a flavorful marinade.
Use a brush or your fingers to evenly coat both sides of each turkey cutlet with the marinade, ensuring they are well covered.
Preheat your grill to medium-high heat, aiming for about 200°C (390°F), and let it become hot for at least 10 minutes.
Place the marinated turkey cutlets onto the hot grill, laying them flat with tongs, and listen for a satisfying sizzle.
Cook the cutlets for about 3-4 minutes on one side until they develop a deep golden crust and grill marks, then flip them carefully using tongs.
Grill the second side for another 3-4 minutes, checking that the internal temperature reaches 74°C (165°F) with a meat thermometer.
Once cooked, transfer the turkey cutlets to a flat plate and let them rest for about 5 minutes to allow the juices to redistribute and keep the meat moist.
Squeeze fresh lemon over the rested cutlets or sprinkle with chopped herbs for a bright finishing touch before serving.
