Tender 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.

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.

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 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.

BLOODY TURKEY MEDALLIONS

Steps:

• Salt and pepper the turkey medallions.
• Melt the butter and oil in a large skillet.
• Brown the turkey medallions quickly on each side.
• Reduce the heat and add the garlic and shallots.
• Cook until the turkey is thoroughly cooked and no longer pink in the center.
• Place the medallions on a warm serving plate.
• Add the rest of the ingredients to the skillet and bring to a boil.
• Reduce the heat and simmer until the apples are soft.
• Pour the sauce over the medallions and serve.

HOISIN-GLAZED TURKEY MEDALLIONS

Steps:

• Cut turkey crosswise into 1/2 inch slices. In large nonstick skillet, cook turkey in hot oil over medium-high heat for 4 to 6 minutes or until turkey is no longer pink, turning once. Remove turkey from skillet, cover and keep warm. Drain fat from skillet.
• For sauce: In small bowl, combine orange marmalade, hoisin sauce, soy sauce, and ginger. Add marmalade mixture to skillet. Cook and stir until bubbly. Cook about 1 minute more or until slightly thickened. Remove from heat. Return turkey to skillet, turning to coat with sauce. Adjust any seasoning to taste.
• To serve, divide fettuccine between dinner plates. Arrange turkey on top of fettuccine. Drizzle with sauce and sprinkle with almonds.

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.