1. Heat broiler or grill.
2. Whisk together apple jelly, mustard, lemon juice, sage and ginger in small bowl. Pour 1/2 cup jelly mixture into small saucepan; set aside.
3. 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.
4. 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.
5. Bring remaining jelly mixture in saucepan to boiling. Spoon over turkey. Serve immediately.