Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey to pan; cook 5 minutes on each side or until done. Transfer turkey to a plate.
Melt butter in pan. Add shallots; sauté for 30 seconds. Reduce heat to medium; stir in cranberry sauce, wine, chopped sage, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook 2 minutes or until slightly thickened, stirring occasionally.
Return turkey to pan. Cook 1 minute or until thoroughly heated. Serve with sauce. Garnish with sage leaves, if desired.