Recipe Image

Peppered Turkey with Cranberry-Grape Relish

  • 15 m
  • 15 m
EatingWell Test Kitchen
“Although low in fat and calories, a sophisticated and creative entrée like turkey paillards crusted with pink peppercorns does not taste like spa food, especially when topped with a tart and sweet cranberry-grape relish. Make it a meal: Serve with wild rice pilaf and steamed broccoli.”


    • 4¼-inch-thick turkey cutlets, (1 pound total)
    • 2 teaspoons pink peppercorns
    • ½ teaspoon salt
    • 1½ teaspoons extra-virgin olive oil
    • Cranberry-Grape Relish, (recipe follows)


  • 1 Cut several ¼-inch slashes around the edges of each turkey cutlet.
  • 2 Crush peppercorns with a small heavy skillet or saucepan; mix with salt and rub over both sides of turkey.
  • 3 Brush a large grill pan or skillet evenly with oil and heat over medium-high heat. Add half the turkey and cook until lightly browned and no trace of pink remains in the center, 1 to 3 minutes per side. Transfer to a plate and keep warm. Repeat with remaining turkey. Top with relish and serve immediately.
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