July 1, 2005
National Turkey Federation
Yield: 6
Establishment: Restaurant
Ethnicity: New American
Meal Type: Main Course, Entrée
Occasion: Father's Day
Preparation Method: Grill
Product Type: Bone-In Chop
Ingredients
6 Each TURKEY CHOPS
1-1/2 Teaspoons kosher salt
1-1/2 Teaspoons black pepper
Brine Ingredients
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
Compote Ingredients
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
Glaze Ingredients
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
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 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
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
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 170 degrees F.
Pour glaze over turkey chops and serve immediately, accompanied by cranberry compote.
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