Flatten or slice the turkey cutlets so they are about 1/2-3/4 inch thickness, and season with sea salt, pepper, and onion powder (skip this is you're using leftover meat)
Heat a large skillet over medium heat and add the 2 tbsp cooking fat
Once heated, add the turkey to the pan and cook about 5 minutes on each side, or until cooked through (no longer any pink in the middle)
While the turkey cooks, make your mayo*
Once the turkey is done, place it on a cutting board and let it cool slightly before chopping it into bite size pieces.
In a large bowl, add the chopped turkey (or leftovers), cranberries, chopped pecans, and toss with about 1/4 cup of mayo. Add more mayo to suit your preference. (If you're making this a warm salad, the mayo will melt and look more like a glaze or sauce.)
Serve right away over greens, in lettuce boats, or however you'd like. You can save leftovers in an air tight container in the fridge.