Thanksgiving Turkey Skewers from the Grill with Cranberry Sage Glaze

To Thanksgiving, juicy turkey cubes from the grill bring the classic cranberry note to the plate. The fruity sage glaze pairs well with corn and mushrooms and makes this dish a festive grilling highlight.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 600 g Turkey breast fillet
• 2 pc Corn on the cob
• 250 g Mushrooms
• 2 pc Red onions
• 150 g Cranberries
• 2 tbsp Maple syrup
• 100 ml Orange juice
• 1 tbsp Apple cider vinegar
• 3 tbsp Olive oil
• 6 pc Sage leaves
• 1 tsp Dried thyme
• Salt
• Pepper

Method

1. Bring the cranberries, orange juice, maple syrup and 4 sage leaves to a boil in a small pot and simmer over medium heat for about 10 minutes, until the berries are soft.
2. Purée the glaze finely with an immersion blender, season to taste with the apple cider vinegar and set aside.
3. Cut the turkey breast into roughly 3 cm cubes and toss them in a bowl with 2 tbsp olive oil, thyme, salt and pepper.
4. Cut the corn cobs into roughly 3 cm thick slices, cut the onions into eighths, and clean and halve the mushrooms.
5. Preheat the grill to medium-high heat.
6. Thread the ingredients alternately onto wooden skewers, add two of the remaining sage leaves to each, and brush the skewers with the remaining olive oil.
7. Grill the skewers for about 12 to 15 minutes, turning them often.
8. In the last 3 minutes, brush the skewers several times with the cranberry glaze, until the turkey cubes are cooked through and have an internal temperature of 74 °C.
9. Serve the remaining glaze warm alongside the skewers.