If you’re hunting for a healthy grilling option other than boneless, skinless chicken breasts, consider the other white meat — boneless, skinless turkey breasts.

To be sure, pork (the other, other white meat) is a good choice. But the leanest cut, the tenderloin, can get pricey.

Turkey breast meat, however, usually can be had for between $4 and $6 per pound, depending on the cut, and has just half a gram of fat per 4-ounce serving.

For the grill, the most practical cuts of turkey breast meat are the tenderloins and breast cutlets.

The tenderloin, like a chicken tender, is a strip of meat from inside the center of the breast. It usually weighs between 7 and 15 ounces. Like pork tenderloin, it can be grilled whole, butterflied and stuffed, or cut into smaller medallions.

Turkey breast cutlets are thin slices of skinless meat that cook quickly, making them great for weeknight dinners.

Turkey breast tenderloins and cutlets can be purchased fresh and frozen. The cutlets are either large slices from the main lobe of the breast, or narrower pieces cut from the breast tenderloin.

Turkey breast cutlets can be used in almost any recipe that calls for boneless chicken breast, though you’ll need to reduce the cooking time because it can toughen and dry out quickly, especially over the dry heat of the grill.

Prepare them over moderate heat and test for doneness by checking to see that they are no longer pink at the center.

These low-fat grilled turkey cutlets with apple-rosemary glaze take less than half an hour to prepare, and yet are impressive enough to serve to company.

The simple glaze takes about 5 minutes to make using frozen apple juice concentrate, Dijon mustard, fresh rosemary and a little cornstarch for thickening. The sweet and pungent flavor goes perfectly with the mild flavored turkey breast.

Serve these cutlets with steamed broccoli florets or sauteed greens and some rice pilaf.

GRILLED TURKEY  CUTLETS WITH APPLE-ROSEMARY GLAZE

Start to finish: 25 minutes

Servings: 4

For the glaze:

1/2 cup frozen apple juice concentrate

1/4 cup Dijon mustard

1 tablespoon chopped fresh rosemary

1/2 teaspoon cornstarch

1/4 teaspoon salt

1/4 teaspoon ground black pepper

For the turkey cutlets:

1 pound turkey breast cutlets (about 4 cutlets)

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

To make the glaze, in a small saucepan combine the apple juice concentrate, mustard, rosemary, cornstarch, salt and pepper. Whisk until the cornstarch is completely dissolved.

Cook over medium-high heat, stirring constantly, until the glaze boils and thickens. Remove from the heat.

To prepare the cutlets, heat a gas grill to medium-high or prepare a charcoal fire. Rub the turkey cutlets with the olive oil and sprinkle with the salt and pepper.

Grill the cutlets until they are cooked through and no longer pink at the center, about 5 minutes per side. Brush both sides of the turkey with glaze and continue to grill until the cutlets are glossy and browned, about another minute per side. Drizzle any remaining glaze over the cutlets and serve.

Nutrition information per serving: 236 calories; 17 calories from fat; 2 g fat (0 g saturated; 0 g trans fats); 45 mg cholesterol; 25 g carbohydrate; 28 g protein; 0 g fiber; 764 mg sodium.