Recipe: Thyme Grilled Turkey Breast with Cranberry Vinaigrette

THYME GRILLED TURKEY BREAST WITH CRANBERRY VINAIGRETTE

10 (2.5 oz each) turkey breast medallions
2 tbsp. chopped fresh thyme
1/4 cup vegetable oil
1/2 tsp. ground white pepper
Cranberry Vinaigrette (recipe follows)

Place thicker turkey medallions between two sheets of plastic wrap and pound out to 1/2-inch thickness using fine-toothed side of meat mallet. Set aside.

Combine thyme, oil and pepper. Marinate turkey in mixture for 2 hours.

WHEN READY TO COOK:
Grill turkey on charbroiler, 1 minute first side, 30 seconds to 1 minute on the other or until cooked.

Serve with cranberry vinaigrette.

CRANBERRY VINAIGRETTE

2 cans (16 oz. each) whole berry cranberry sauce
2 tbsp. cider vinegar
1/4 cup granulated sugar
3 tbsp. water

Combine all ingredients; mix well. Place one half of mixture in blender and liquefy. Combine by hand with remaining unblended mixture. Cover and refrigerate.

Makes 5 servings
Source: A Taste of Something Special (American Airlines)
From: Margaret, MA - 08-24-97