Turkey medallions are white meat, boneless and skinless, carved from poultry breast. This tender meat can be slightly dry, so it should be either marinated before baking or wrapped in juicy and aromatic bacon, which will give the dish an additional, piquant flavor.
Pickled turkey medallions
In order to cook delicious and tender turkey meat, you will need:
- 3 tablespoons of olive oil;
1/3 cup balsamic vinegar
- ¼ glass of grated Parmesan;
- 1 tablespoon of a mixture of dried herbs (basil, marjoram, thyme);
- 1 clove of garlic;
- ½ teaspoon of ground black pepper;
- ½ teaspoon of salt;
- 500 grams of turkey medallions.
In a small bowl, whisk vegetable oil and vinegar, add garlic, salt, dried herbs, pepper, and grated cheese, passed through a press. Pour the marinade into a tight zip-fastened plastic bag, place the turkey medallions, close the zip, shake well and refrigerate for 20-30 minutes.
Preheat oven to 180C. Place the medallions on a baking sheet and bake for 15-20 minutes, turning once to form an even golden crust on both sides. Before serving, let the meat "rest" for 5-7 minutes, covering it with foil.
You can grill these medallions on a preheated grill.
Medallions in bacon
For this dish you will need:
- 400 grams of turkey (2 medallions about 200 grams each);
- 2 long slices of smoked bacon;
- a pinch of black pepper;
- 1 tablespoon of liquid honey;
- 2 tablespoons of butter.
Wrap each turkey medallion with a slice of bacon, pinch the edges with toothpicks, season lightly with pepper. Fry the turkey on a baking sheet in an oven preheated to 180 ° C for 15-20 minutes. Melt the butter and mix with the liquid honey. Serve the medallions with honey sauce.
You can substitute molasses or maple syrup for liquid honey.
Glazed turkey medallions
To prepare this gourmet meal, you will need the following products:
- 500 grams of turkey fillet;
- 1 tablespoon of olive oil;
- ¼ glass of orange marmalade;
- 2 tablespoons of soy sauce;
- ½ teaspoon of grated fresh ginger root.
Slice the turkey fillets into round, even medallions. Heat the olive oil in a skillet and brown the meat on both sides for 4-5 minutes. Set aside the medallions on a plate and cover with foil. Make the frosting by placing the marmalade, sauce, and ginger in the pan where the turkey was fried. Bring to a boil, stirring occasionally, reduce heat and wait for the frosting to thicken. Place the turkey in it, shake the pan so that the icing covers all the meat and serve.
