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2. Remove the turkey from the marinade and pat dry with paper towels. Save the marinade. Sprinkle the turkey all over with the remaining ¼ teaspoon salt. Let the meat rest at room temperature before grilling, about 45 minutes.

3. Heat the grill as directed.

4. Brush the grill grate and coat it with oil. Put the turkey on the grill, cover, and cook for 30 to 40 minutes, or until just slightly pink in the center and the juices run clear (about 160°F on an instant-read thermometer). Turn the turkey several times during grilling to brown it all over. If your grill has a temperature gauge, it should stay at around 350°F.

5. Remove to a platter, cover loosely with foil, and let rest for 10 minutes.

6. While the turkey cooks, pour the marinade into a small saucepan and boil for 5 minutes. Strain through a sieve and return to the saucepan. Add the cranberries and sugar, and cook over medium heat until the cranberries pop and the mixture thickens slightly, about 10 minutes. Whisk in the butter just before serving.

7. Slice the turkey thinly and serve with the cranberry sauce.

Turkey Fajitas with Guacamole Vinaigrette

Fajitas are meant to be quickly cooked and wrapped finger foods. Beef and chicken are popular, but turkey works equally well. We marinate turkey tenderloins in a spicy lime marinade and then slice the grilled meat into strips. A simple vinaigrette of mashed avocado, lime juice, and olive oil adds moisture, richness, and flavor to the wraps.

THE GRILL

Gas:

Direct heat, medium (350°F)

Clean, oiled grate on lowest setting

Charcoal:

Direct heat, medium ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, medium ash

12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 4 inches above the fire

INGREDIENTS (MAKES 8 FA JITA S/4 SERVINGS)

3 limes

1 cup olive oil

2 tablespoons chili powder

2 large cloves garlic, minced

1¾ teaspoons kosher salt

¾ teaspoon black pepper

4 tablespoons chopped fresh cilantro

2 pounds turkey tenderloins

2 avocados, peeled and pitted

2 onions, peeled

1 small tomato, seeded and finely chopped

1 jalapeño or 2 serrano chiles, seeded and chopped

2 bell peppers, 1 red and 1 yellow

Oil for coating grill grate

8 large flour tortillas (8 to 10 inches in diameter)

½ cup sour cream

DIRECTIONS

1. Grate the zest from 2 of the limes into a large zipper-lock bag. Cut these limes in half and squeeze the juice into the bag. Reserve the remaining lime. Stir into the bag ¼ cup of the olive oil, 1 tablespoon of the chili powder, 1 minced garlic clove, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and 2 tablespoons of the cilantro. Pour a few tablespoons of this marinade into a small zipper-lock bag or bowl, seal, and refrigerate. Add the turkey to the large bag, seal, and turn to coat completely. Refrigerate for at least 2 hours or up to 8 hours.

2. Heat the grill as directed.

3. For the vinaigrette, mash the avocadoes in a medium bowl with a whisk. Squeeze the juice from the reserved lime into the bowl. Whisk in ½ cup of the remaining olive oil, ¾ teaspoon of the remaining salt, ¼ teaspoon of the remaining black pepper, the remaining minced garlic clove, and the remaining 2 tablespoons cilantro. Cut the onions lengthwise into quarters, leaving the root end intact to hold the quarters together as they grill. Finely chop 3 tablespoons of onion and stir into the vinaigrette along with the tomato and chile. Cover and set aside.

4. Mix the ¼ cup olive oil, 1 tablespoon chili powder, ½ teaspoon salt, and ¼ teaspoon pepper in a cup. Core, seed, and quarter the bell peppers. Brush the pepper slices and onion wedges with the seasoned oil and set aside.

Photo: Turkey Fajitas with Guacamole Vinaigrette

TIMING

Prep: 20 minutes

Marinate: 2 to 8 hours

Grill: 8 to 12 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

• Long-handled basting brush

TIP

• To peel and pit an avocado, cut it in halffrom