| | MARINADE |
| 2 | | Shallots; finely chopped |
| 2 | | Garlic cloves; minced |
| 1 | tb | Balsamic vinegar |
| 2 | tb | Soy sauce |
| 2 | tb | Dark molasses |
| | Freshly ground black pepper |
| 3 | tb | Olive oil |
| 1 | | Boned and tied turkey breast; about 3 1/2 pounds |
| 1/2 | c | Chicken stock |
| | COMPOTE |
| 2 | lg | Granny smith or other tart green apples; peeled, cored, and finely chopped |
| 1/2 | c | Dried cranberries |
| 2 | tb | Brown sugar |
| 1 | tb | Cider vinegar |
| 1/8 | ts | Ground cinnamon |
| 1 | c | Water |
| | GRAVY |
| 1/2 | c | Unsalted butter |
| 1/2 | c | All-purpose flour |
| 3 1/2 | c | Turkey or chicken stock; heated |
| 1/2 | c | Full-bodied red wine such as merlot or cabernet sauvignon |
| | Salt and freshly ground black pepper |
