Heat canola oil in a large nonstick skillet over medium-high heat.

Sprinkle turkey cutlets with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Add turkey to the hot pan and cook for about 5 minutes on each side until fully cooked.

Remove the cooked turkey cutlets from the pan and set them aside on a plate.

Melt butter in the same skillet.

Add chopped shallots to the melted butter and sauté for about 30 seconds.

Reduce heat to medium.

Stir in the whole-berry cranberry sauce, port wine, chopped fresh sage, red wine vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.

Cook the sauce for approximately 2 minutes, stirring occasionally, until it thickens slightly.

Return the cooked turkey cutlets to the pan with the sauce.

Cook for another minute, ensuring the turkey is thoroughly heated.

Serve the turkey with the prepared sauce.

Garnish with whole sage leaves if desired.