Heat 2 tsp oil in a large ovenproof skillet over high heat. Season turkey with 1/4 tsp salt and pepper to cook until golden brown on one side, about 3 minutes. Turn it over and transfer the pan to the oven. Roast until the turkey is no longer pink in the middle and registers 165 degrees on an instant-read thermometer, 15 to 20 minutes. Transfer the turkey to a clean cutting board and tent with foil to keep warm
Heat the remaining 1 tsp oil in the pan over medium-high heat. Add onion and cook, stirring, until starting to soften (2 to 3) minutes. Add garlic and cook, stirring for 30 seconds. Add cherries, 3/4 cup cranberry juice, whiskey, thyme, mustard and the remaining 1/4 tsp salt. Cook, stirring occasionally and scraping up any browned bits until reduced, about 4 minutes.
Meanwhile, stir together the remaining 1/4 cup juice and cornstarch in a small bowl. Add to the pan and cook, stirring until thickened, about 30 seconds. Slice the turkey and serve with the sauce.
Originally Submitted
7/24/2008
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