Todd English’s Grilled Turkey Chops

Culinary Setting
Cooking Style
Boneless Breast


6 c boiling water

2 oranges Zest of

1 c honey or maple syrup

3 tbsp kosher salt

1 tbsp 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 c fresh ginger root, peeled and chopped

1 tbsp mustard seeds, optional


1 tbsp olive oil

1 red onion, finely minced

1 tbsp fresh ginger root, peeled and chopped

2 c cranberries

1/4 c golden raisins

2 tbsp brown sugar

1 tbsp maple syrup

1/4 c brandy

2 tbsp balsamic vinegar

1/2 c orange juice

1/4 tsp cayenne pepper

1 Each cinnamon stick

1/2 tsp freshly grated nutmeg

2 c cranberry juice

1/2 tsp kosher salt

1 Each shallot, minced

1/2 c maple syrup

1/4 c balsamic vinegar


1 tbsp unsalted butter, at room temperature

1-1/2 tsp kosher salt

1-1/2 tsp black pepper




Place boiling water, orange zest, honey/maple syrup, salt, molasses, sliced onion, bay leaves, peppercorns, garlic, 1/2 cup chopped ginger root and mustard seeds in a bowl and let cool.

Add turkey chops, coating surfaces with the brine solution. Cover and refrigerate for 24-36 hours.


Place a large skillet over medium heat. Add 1 tablespoon oil and heat until hot.

Add 1 minced onion and 1 tablespoon ginger root 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 to taste.


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.


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.


Nutrition Facts

440 Total Calories

50 Calories from Fat

6 g Total Fat

9 % Daily Total Fat

2 g Saturated Fat

10 % Daily Saturated Fat

100 g Cholesterol

33 % Daily Cholesterol

1200 mg Sodium

50 % Daily Sodium

54 g Total Carbohydrates

18 % Daily Total Carbohydrates

2 g Dietary Fiber

8 % Daily Dietary Fiber

46 g Sugars

35 g Protein

4 % Daily Protein

40 % Daily Vitamin C

6 % Daily Calcium

15 % Daily Iron