Grilled Turkey with Cranberry Compote

From Chef Paul O'Connell, of Providence restaurant in Brookline, Massachusetts.

Yield: 4 servings (serving size: 3 ounces turkey, 1/4 cup sauce, and 1/4 cup compote)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 25%
  • Fat: 10.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.6g
  • Protein: 28.7g
  • Carbohydrate: 42.9g
  • Fiber: 1.2g
  • Cholesterol: 59mg
  • Iron: 3.8mg
  • Sodium: 295mg
  • Calcium: 74mg

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
  • Dash of salt
  • Dash of pepper
  • 1/4 cup minced fresh sage
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (1-pound) turkey tenderloin
  • Cranberry Compote

Preparation

  1. Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add onion, celery, and carrot; saute 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.
  2. Combine sage, thyme, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Rub mixture over both sides of turkey.
  3. 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.
  4. Cut turkey across grain into thin slices. Serve with sauce and Cranberry Compote.
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