4 servings (serving size: 3 ounces turkey, 1/4 cup sauce, and 1/4 cup compote)

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

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

Cut turkey across grain into thin slices. Serve with sauce and Cranberry Compote.

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