• Heat broiler or grill.

  • Whisk together apple jelly, mustard, lemon juice, sage and ginger in small bowl. Pour 1/2 cup jelly mixture into small saucepan; set aside.

  • Cut each turkey cutlet lengthwise in half or into enough pieces to make total of 32. Thread 2 slices per skewer onto sixteen 12-inch metal skewers. Season with salt and pepper.

  • Broil or grill turkey 6 inches from heat, 3 minutes per side, brushing with glaze from bowl. (Discard any remaining glaze.) Transfer skewers to platter.

  • Bring remaining jelly mixture in saucepan to boiling. Spoon over turkey. Serve immediately.