Yield: 6 Establishment: Restaurant   Ethnicity: New American   Meal Type: Main Course, Entrée   Occasion: Father's Day   Preparation Method: Grill   Product Type: Bone-In Chop, Turkey Cutlets/Steaks

Brine

6 Cups boiling water

zest of 2 oranges

1 Cup honey or maple syrup

3 Tablespoons kosher salt

1 Tablespoon molasses

1 Each Spanish onion, cut in half and sliced

2 Each bay leaves

20 Each whole black peppercorns

1 Head garlic, split in half

1/2 Cup fresh ginger root, peeled and chopped

1 Tablespoon mustard seeds, optional

6 6 to 7-Ounce TURKEY CHOPS or CUTLETS

Place all brine ingredients in a bowl and let cool. Add turkey chops, coating surfaces with the brine solution. Cover and refrigerate for 24-36 hours.

Compote

1 Tablespoon olive oil

1 red onion, finely minced

1 Tablespoon fresh ginger root, peeled and chopped

2 Cups cranberries

1/4 Cup golden raisins

2 Tablespoons brown sugar

1 Tablespoon maple syrup

1/4 Cup brandy

2 Tablespoons balsamic vinegar

1/2 Cup orange juice

1/4 Teaspoon cayenne pepper

1 Each cinnamon stick

1/2 Teaspoon freshly grated nutmeg

2 Cups cranberry juice

1/2 Teaspoon kosher salt

Place a large skillet over medium heat. Add oil and heat until hot. Add onion and ginger and saute for 1 minute. Add cranberries, raisins, brown sugar, maple syrup, brandy, balsamic vinegar and orange juice. Cook until syrupy and reduced by half, about 10 minutes. Add cayenne, cinnamon, nutmeg and cranberry juice; simmer until thickened, about 12-15 minutes. Remove cinnamon stick and set aside to cool. Add salt.

Glaze

1 Each shallot, minced

1/2 Cup maple syrup

1/4 Cup balsamic vinegar

2 Cups TURKEY BROTH

1 Tablespoon unsalted butter, at room temperature

Place shallot, maple syrup, balsamic vinegar and broth in a small sauce pan and bring to a boil over medium-high heat. Lower the heat to medium and cook until reduced by half, about 12 minutes. Add the butter. Set aside.

Grilled Turkey Chops

1-1/2 Teaspoons kosher salt

1-1/2 Teaspoons black pepper

Remove chops from marinade and dry with a clean paper towel. Sprinkle both sides with salt and pepper and place on a preheated grill. Grill for about 5 minutes on each side to an internal temperature of 165 degrees F. Pour glaze over turkey chops and serve immediately, accompanied by cranberry compote.

Recipe Source: Recipe developed for the National Turkey Federation by Executive Chef and Restaurateur Todd English of Olives, Boston, MA

Nutrition Facts Calories 440   Calories from Fat 50 % Daily Value* Total Fat 6g 9% Saturated Fat 2g 10% Cholesterol 100mg 33% Sodium 1200mg 50% Total Carbohydrate 54g 18% Dietary Fiber 2g 8% Sugars 46g   Protein 35g   Vitamin A 4% Vitamin C 40% Calcium 6% Iron 15% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4