This turkey chop resembles a pork loin chop but has the bone in the middle; about an inch thick, all told a 15-ounce portion.

You, too, can make turkey chops at home  . . . if you are feeding more than two people, you will have to buy a whole turkey breast.


Adapted from Todd English of Olives

Time: 1 3/4 hours, plus 48 hours’ brining

For the chop:

Zest of 2 oranges
1 cup maple syrup or honey
3 tablespoons coarse salt
1 tablespoon molasses
1 large onion, sliced
2 bay leaves
20 whole peppercorns
1 bulb garlic, cloves separated but unpeeled
1/2 cup grated fresh ginger
1 tablespoon mustard seeds
6 turkey chops, cut 1 inch or more thick
Olive oil.

For the glaze:

1 shallot, minced
1/2 cup maple syrup
1/4 cup balsamic vinegar
2 cups chicken or veal stock
1 tablespoon unsalted butter.

1. For the chops, in deep glass dish large enough to hold all the chops, combine all ingredients but the chops and oil. Add 6 cups boiling water, mix well, and cool.

2. Add chops to cooled brine, cover, and refrigerate for 48 hours.

3. For the glaze, combine all ingredients but butter in saucepan, and bring to boil over medium-high heat. Cook until mixture reduces to almost a syrupy consistency, for 20 to 25 minutes. Set aside.

4. Prepare grill, indoors or out. Remove chops from brine; dry with paper towels.

5. Bring brine to boil in saucepan; set aside.

6. Brush chops generously with oil. Sear on both sides on grill, and then cook away from hottest part of grill, turning to cook both sides. Brush chops often with brine to keep moist. Cook for 15 to 20 minutes, or until all the pink is gone.

7. Just before chops are cooked, warm glaze slightly; whisk in butter. Brush over chops; serve with cranberry relish or compote.

Yield: 6 servings.

Note: Chops will become very dark, like grilled steak. If you want them less dark, reduce maple syrup to 1/2 cup.



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