From: Chef-owner Todd English, Olives.

Yield: 6 servings.

6 turkey chops
1 1/2 tsp. kosher salt
1 1/2 tsp. black pepper

BRINE:
6 cups boiling water
zest of 2 oranges
1 cup honey or maple syrup
3 Tbsp. kosher salt
1 Tbsp. molasses
1 Spanish onion, cut in half and sliced
2 bay leaves
20 whole black peppercorns
1 head garlic, split in half
1/2 cup fresh ginger root, peeled and chopped
1 Tbsp. mustard seeds, optional

COMPOTE:
1 Tbsp. olive oil
1 red onion, finely minced
1 Tbsp. fresh ginger root, peeled and chopped
2 cups cranberries
1/4 cup golden raisins
2 Tbsp. brown sugar
1 Tbsp. maple syrup
1/4 cup brandy
2 Tbsp. balsamic vinegar
1/2 cup orange juice
1/4 tsp. cayenne pepper
1 cinnamon stick
1/2 tsp. freshly grated nutmeg
2 cups cranberry juice
1/2 tsp. kosher salt

GLAZE:
1 shallot, minced
1/2 cup maple syrup
1/4 cup balsamic vinegar
2 cups turkey broth
1 Tbsp. unsalted butter, at room temperature

For Brine: 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: Place a large skillet over medium heat. Add oil and heat until hot. Add onion and ginger and sautè 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: Place shallot, maple syrup, balsamic vinegar and broth in a small saucepan and bring to a boil over mediumhigh heat. Lower the heat to medium and cook until reduced by half, about 12 minutes. Add the butter. Set aside.

Grilled Turkey Chops: 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 mintues on each side to an internal temperature of 170°F. Pour glaze over turkey chops and serve immediately, accompanied by cranberry compote.