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Cranberry Turkey Cutlets

 Cranberry Turkey Cutlets
"When our son-in-law brought home some wild turkey, we turned to this recipe," recalls Marguerite Shaeffer of Sewell, New Jersey. "He took care of the grilling while I made the sauce, and we all enjoyed this healthy entree."
6 ServingsPrep/Total Time: 30 min.


  • 1 cup thinly sliced onion
  • 2 teaspoons canola oil
  • 2 cups dried cranberries
  • 2 cups orange juice
  • 1-1/2 teaspoons balsamic vinegar
  • 6 turkey cutlets (1/2-inch thick and 4 ounces each )
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • In a large skillet, saute onion in oil for about 6 minutes or until
  • lightly browned. Stir in the cranberries, orange juice and vinegar.
  • Bring to a boil over medium heat; cook and stir until sauce begins
  • to thicken. Set aside.
  • Sprinkle turkey cutlets with salt and pepper. Using long-handled
  • tongs, moisten a paper towel with cooking oil and lightly coat the
  • grill rack. Prepare grill for indirect heat using a drip pan.
  • Place turkey over drip pan and grill, covered, over indirect medium
  • heat for 5-6 minutes on each side or until a meat thermometer reads
  • 170°. Top each cutlet with some of the cranberry sauce; grill
  • 1-2 minutes longer. Serve with remaining cranberry sauce. Yield: 6
  • servings.
Nutritional Facts: 1 cutlet with 1/3 cup cranberry sauce equals 309 calories,

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Cranberry Turkey Cutlets (continued)

Nutritional Facts: 2 g fat (trace saturated fat, 70 mg cholesterol, 252 mg sodium, 40 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fruit.