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Turkey: Grilled Turkey with Cranberry Compote

Source of Recipe

adapted from cooking light


Recipe Introduction

this would be recommended for living lean due to the maple syrup and oil

List of Ingredients

Vegetable cooking spray
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
2 cups apple cider
4 cups low-salt chicken broth
1 1/2 cups cranberries
1 bay leaf
1 Dash salt
1 Dash pepper
1/4 cup minced fresh sage
1 tablespoon minced fresh thyme
1 tablespoon olive oil
(original calls for 1/4 teaspoon salt )
1/4 teaspoon pepper
1 pound turkey tenderloin

Cranberry Compote
2 teaspoons olive oil
1/2 cup sliced shallots
2 tablespoons grated orange rind
2 tablespoons minced fresh sage
1/2 cup orange juice
1/4 cup maple syrup (can use splenda based syrup)
1 cup cranberries


Recipe

Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add onion, celery, and carrot; sauté 5 minutes. Add cider; bring to a boil, and cook 10 minutes. Add broth, cranberries, and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour and 30 minutes.

Strain mixture through a sieve into a large bowl, reserving 1 cup liquid; discard remaining liquid and solids. Add dash of salt and dash of pepper to reserved liquid; set sauce aside, and keep warm.

Combine sage, thyme, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Rub mixture over both sides of turkey.

Prepare grill. Place turkey on grill rack coated with cooking spray, and grill for 10 minutes on each side or until the turkey is done.

INSTRUCTIONS FOR Cranberry Compote:
Heat oil in a medium saucepan over medium-high heat. Add shallots, rind, and sage; sauté 5 minutes. Add juice and syrup; cook 2 minutes. Add cranberries; cook 2 minutes or until slightly thickened. Remove from heat; let cool to room temperature. Yield: 1 cup

Notes: From Chef Paul O'Connell, of Providence restaurant in Brookline, Massachusetts. Cut turkey across grain into thin slices.