Hoisin Glazed Turkey Medallions Food

TURKEY MEDALLIONS WITH CARAMELIZED ONION CIDER SAUCE

Steps:

• Combine flour, salt and pepper. Slice tenderloin into 1 inch thick medallions; flatten slightly with the heel of your hand. Coat both sides of medallions with flour, shaking off excess. Reserve remaining flour mixture.
• In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add medallions and cook until no longer pink, about 2 to 3 minutes per side. Transfer meat to a platter and cover to keep warm.
• Place skillet with drippings over medium heat. Add remaining 1 tablespoon of olive oil, onion and garlic; cook, stirring occasionally, until onions are golden brown and caramelized, about 7 minutes.
• Stir in reserved flour mixture and thyme; cook and stir for 1 minute. Whisk in chicken broth and apple cider. Bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes. Pour sauce over medallions and serve.

LIGHTENED-UP ASIAN TURKEY SLIDERS

Steps:

• Special equipment: a 10-by-15-inch broiler-safe rimmed baking sheet
• Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler. Brush a 10-by-15-inch broiler-safe rimmed baking sheet with the oil.
• Put the turkey, egg, breadcrumbs, scallions, fish sauce, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl, and mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the prepared baking sheet, and press them into an even layer. Score the meat into 24 even squares, cutting down almost all the way. Brush the top with the hoisin sauce. Broil until the meat is browned and glazed and registers 165 degrees F on an instant-read thermometer, 8 to 9 minutes.
• Carefully pour off any excess liquid from the cookie sheet. Rescore the meat into 24 sliders, then follow the score lines with a spatula to divide. Top each slider with a cucumber slice and a cilantro leaf.
• While the sliders are cooking, arrange the lettuce, remaining cilantro, carrots, onions and lime wedges on a serving platter. Put the peanuts and Sriracha if using in small serving bowls. Slide a spatula in the pan and let guests build their sliders with their desired toppings.

TENDER TURKEY MEDALLIONS

Steps:

• In a large bowl, mix ground turkey, grate fresh bread to make bread crumbs.
• Add fennel, sage, allspice, egg and 2 teaspoons salt. With well floured hands, shape turkey mixture into 2 inch balls and flatten balls into patties. Heat oil in skillet and cook several patties at a time till browned on both sides, adding more oil if needed cooking in batches. Remove turkey medallions to covered platter to keep warm and make sauce. Into same pan, add the shallots, and cook 2-3 minutes till tender, then stir in broth, beef boullion granules (or beef base concentrate) brown sugar and wine to deglaze, scraping up the browned bits and add garlic, salt and pepper to taste; let sauce simmer a few minutes, then add cornstarch slurry and continue simmering, stirring constantly to thicken. Whisk butter into sauce to smoothen out and make velvety; taste to correct seasonings. Pour sauce over turkey patties and serve over noodles or rice.

TURKEY CUTLETS IN LEMON WINE SAUCE

Steps:

• In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan., Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.

TURKEY MEATLOAF WITH HOISIN GLAZE

Steps:

• Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
• Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
• Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
• Cook the Onion: Pulse onion in food processor until finely chopped (or do by hand). Heat 1 tablespoon olive oil in a large skillet over medium-high, add onion, garlic, ginger and 1 teaspoon kosher salt; cook, stirring occasionally, until onion has softened, about 5 minutes. Stir in soy sauce, sesame oil, broth, and 1/4 cup ketchup. Remove from heat; let cool completely.
• Prep the Meat and Glaze: In a small bowl, stir together remaining 1/4 cup ketchup and hoisin for glaze; set aside. In a large bowl, combine vegetable mixture with ground turkey, egg, 1/2 cup breadcrumbs, cilantro, 2 teaspoons salt, and 1/2 teaspoon freshly ground pepper. Mix with your hands until well combined.
• Bake and Let Cool: On a rimmed baking sheet, form meat mixture into a loaf that's 10 inches long, 4 inches wide, and 2 inches high, packing firmly to prevent cracking. Coat top and sides with glaze, sprinkle with sesame seeds. Bake until top is caramelized and a thermometer inserted into thickest part registers 165 degrees, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 25 minutes. Serve with Bibb lettuce, carrot ribbons, and cilantro or a peppery watercress salad.

BACON-TOPPED TURKEY MEDALLIONS

Steps:

• Cook bacon in large skillet over medium heat until crisp. Drain on paper towel; reserve skillet drippings.
• Sprinkle turkey with salt and pepper.
• Increase heat to medium-high; heat drippings in skillet until hot.
• Cook turkey 4-6 minutes or until lightly browned and no longer pink, turning once.
• Remove turkey, cover loosely with foil.
• Add shallots to skillet; cook and stir 1 minute.
• Add apple juice stirring to scrape up any browned bits from bottom of the pan.
• Boil 3-4 minutes or until reduced by half.
• Whisk in syrup, lemon juice and mustard.
• Boil 2 minutes or until slightly thickened.
• Stir in bacon and chives; spoon over turkey.

HOISIN-SPICE GLAZE

Steps:

• Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.

TURKEY MEDALLIONS ISIS

Steps:

• Slicing across the grain, cut the turkey breast into 1/2" slices.
• Pound the turkey slices until 1/4" thickness is achieved.
• Dredge the turkey slices in flour, shaking off any excess.
• Melt 1 tbsp butter over medium high heat, sauting the medallions until lightly browned.
• Remove the medallions from heat, keep warm, (if necessary) melt the remaining 1 tbsp of butter and add the sliced mushrooms.
• Saute the mushrooms for 3-4 minute then add; shallots, parsley, salt, pepper, tarragon, vermouth and pimiento.
• Bring to a boil, and stir for 3-5 minute Place turkey ontop of hot buttered pasta and drizzle with sauce.

TURKEY BACON WRAPPED TURKEY MEDALLIONS

Steps:

• Blend all marinade ingredients (paprika, apple cider, applejack, cinnamon, shallots, garlic and salt and pepper) together in a shallow glass container. Reserve 1 cup marinade to use with sauce. Cover and refrigerate reserved marinade.
• Cut tenderloin, across the grain, into 12 2-ounce medallions. Flatten slightly.
• Wrap each slice of bacon around a medallion. Secure with wooden toothpick.
• Place wrapped medallions in marinade, cover and refrigerate for about 4 hours.
• Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method.
• Remove turkey medallions from marinade and discard marinade.
• Place medallions on preheated grill rack, about 4 inches from the high heat. Grill about 4 to 5 minutes, brush with marinade and turn once. Continue to grill another 4 to 5 minutes or until the internal temperature reaches 170 degrees F.
• Mix butter with reserved 1 cup marinade.
• Over medium heat, cook to reduce to desired consistency, stirring occasionally.
• Add salt and pepper to taste.
• Portion two medallions on each warmed dinner plate. Ladle bourbon sauce across top of medallions.

HOISIN-GLAZED TURKEY MEDAILLONS

Steps:

• Cut turkey tenderloin crosswise into 1/2 inch slices.
• In large nonstick skillet, cook turkey in hot oil over medium-high heat for 3 to 4 minutes or until turkey is tender and no longer pink (170 degrees), turning once.
• Remove turkey, cover and keep warm. Drain off any fat.
• For sauce: In small bowl, stir together orange marmalade, hoisin sauce, soy sauce and ginger. Add to skillet. Cook and stir until bubbly. Cook, uncovered, about 1 minute more or until slightly thickened. Remove from heat. Return turkey to skillet, turning to coat with sauce.
• To serve, divide hot cooked pasta (or rice) between plates. Drizzle with sauce and sprinkle with almonds. If desired, top with green onion strips.