From Chef Paul O'Connell, of Providence restaurant in Brookline, Massachusetts.
Cooking Light SEPTEMBER 1995
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.
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.
Cut turkey across grain into thin slices. Serve with sauce and Cranberry Compote.
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