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Glazed Grilled Turkey Chops

INGREDIENTS:6 turkey chops
1 ½ tsp. kosher salt
1 ½ tsp. black pepper

Brine Ingredients:
6 cups boiling water
2 oranges, zest only
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
½ cup fresh ginger root, peeled and chopped
1 Tbsp. mustard seeds, optional

Compote Ingredients:
1 Tbsp. olive oil
1 red onion, finely minced
1 Tbsp. fresh ginger root, peeled and chopped
2 cups cranberries
¼ cup golden raisins
2 Tbsp. brown sugar
1 Tbsp. maple syrup
¼ cup brandy
2 Tbsp. balsamic vinegar
½ cup orange juice
¼ tsp. cayenne pepper
1 cinnamon stick
½ tsp. freshly grated nutmeg
2 cups cranberry juice
½ tsp. kosher salt

Glaze Ingredients:
1 shallot, minced
½ cup maple syrup
¼ cup balsamic vinegar
2 cups turkey broth
1 Tbsp. unsalted butter, at room temperature DIRECTIONS:For brine: place all brine ingredients in a bowl and let cool. Add turkey chops, coating surfaces with brine solution. Cover and refrigerate for 24-36 hours.

For 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.

For glaze: Place shallot, maple syrup, balsamic vinegar and broth in a small saucepan 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.

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°F. Pour glaze over turkey chops and serve immediately, accompanied by cranberry compote. SERVINGS:6 servings From:Chef Todd English, Olives Restaurants in Boston, Las Vegas, Washington, D.C. PHOTO CREDIT:Photo Credit: NATIONAL TURKEY FEDERATION