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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When our son-in-law brought home some wild turkey, we turned to this recipe, recalls Marguerite Shaeffer of Sewell, New Jersey. He took care of the grilling while I made the sauce, and we all enjoyed this healthy entree. Ingredients:
1 cup thinly sliced onion |
2 teaspoons canola oil |
2 cups dried cranberries |
2 cups orange juice |
1-1/2 teaspoons balsamic vinegar |
6 turkey cutlets (1/2-inch thick and 4 ounces each ) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large skillet, saute onion in oil for about 6 minutes or until lightly browned. Stir in the cranberries, orange juice and vinegar. Bring to a boil over medium heat; cook and stir until sauce begins to thicken. Set aside.
2. Sprinkle turkey cutlets with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
3. Place turkey over drip pan and grill, covered, over indirect medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Top each cutlet with some of the cranberry sauce; grill 1-2 minutes longer. Serve with remaining cranberry sauce. Yield: 6 servings.
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