Turkey medallions - food of champions and champions. How to cook juicy turkey medallions: in the oven and on convection oven

Turkey medallions - food of champions and champions. How to cook juicy turkey medallions: in the oven and on convection oven

Turkey medallions are a filet portion or thigh of a bird (without bone). Meat is cooked quickly, it is important not to overdo it. In their original form, the medallions are a bit dryish and not so interesting for their taste. In order to diversify the dish, you can add spices, sauces or related products that will add zest to the meat.

General principles for making turkey medallions

Priority preparation of any dish is thorough washing of products. Turkey meat should also be thoroughly rinsed under running water. If there are spoiled places on the skin, it must be removed.

To make the dish 100% possible, medallions are better off, especially if they are made from a sirloin. To do this, you can put the turkey on the board, wrap the top with a film. It is not necessary to beat back so as not to spoil the pieces.

Meat will always be juicy, if you marinate it. A lot of ways, the simplest and fastest will be a mixture of olive or vegetable oil, lemon juice and salt. Medallions should be soaked in marinade for at least half an hour. You can add onions, garlic or any spices.

Another secret to the juiciness of meat is that it does not leave excess liquid. In this case, the dish can be wrapped in foil and baked in the oven. Medallions will be prepared in their own juice, so that they will be tender.

Turkey medallions in the oven

Ingredients:

• turkey (medallions) - 0.5 kg.,

• tomato - 1pc.,

• cheese - 100g.,

• basil - 10g,

• olive (or vegetable) oil -10 ml.,

• sour cream (or unsweetened yogurt) - 15 ml.,

• spices - to taste.

Cooking Method:

Need to start with the sauce. To do this, chop the basil finely (you can use dried), add butter, sour cream and a little salt. Mix everything well. Next, cut the tomato into thin circles and grate the cheese. To lay a foil on a baking sheet, you should leave a supply in order to cover the meat from above. Place the medallions on the sheet, spread them on top of the sauce. Top with tomato and fill with cheese. Cover the turkey with foil and place in a preheated oven.

At a temperature of 180 ° C, cooking will take about 40 minutes. If there is a grill in the oven, you can open the foil and brown the crust for 5 minutes.

Turkey-Bacon Medallions

Ingredients:

• slices of bacon - 400g.,

• turkey medallions - 1 kg.,

• olive oil - 8st.l (2 - for frying, 6 - in marinade),

• balsamic vinegar - 6st.l.,

• rosemary - 4 sprigs,

• garlic - 2 heads,

• thyme - 1 tsp,

• spices.

Cooking Method:

The first step is to marin medallions. In a mixture of oil and vinegar, add finely chopped rosemary, thyme, chopped garlic, and salt with pepper. Pour the meat with marinade and leave for an hour.

Take a napkin, gently putting it to the medallions, a little dry them. Wrap the turkey with 1-2 strips of bacon so that the joints are on the same side. To be sure, you can fix them with toothpicks.

Heat a frying pan a little and pour in the oil. Put turkey medallions on it with a “seam” down. Fry on each side for 15-20 minutes at low heat.

Turkey medallions with sour cream

Ingredients:

• sour cream - 15 ml.,

• turkey (medallions) - 1 kg.,

• soy sauce - 10 ml.,

• onion - 1 pc.,

• garlic - 3 heads,

• pepper, salt - pinch,

• vegetable oil - for frying.

Cooking Method:

Push the garlic through the press, and cut the onion into half rings. Fry them in sunflower oil at low heat for about 4 minutes. At this time, make the sauce. Sour cream, soy sauce, pepper and a little salt mixed with 150 ml of water.

When the onions are soft, you can put turkey medallions on the pan. Fry 3 minutes on one side, turn over and cook for another 3 minutes. Then pour the sauce and simmer for a maximum of 20 minutes.

Turkey Chilli Medallions

Ingredients:

• medallions - 4 pcs.,

• chili sauce (firm “Bamboo stalk”) - 2-3st.l.,

• mayonnaise - 2 tablespoons,

• spices - to taste.

Cooking Method:

Mix the chili sauce, mayonnaise, salt and 100ml of water. Pour into a frying pan and put to bask in a slow fire. Beat the medallions and place in the pan. Simmer at medium heat for 10-12 minutes on each side. The sauce can be replaced with red pepper to taste.

Turkey turkey medallions in cheese batter

Ingredients:

• turkey medallions - 500g.,

• eggs - 2 pieces,

• cheese - 50g.,

• flour - 2-3st.l.,

• salt, spices - to taste,

• sunflower oil.

Cooking Method:

In the broken eggs, add cheese, grated on a fine grater. Then pour flour, pepper and salt through a sieve, mix everything well. If necessary, add about 30ml. water. The mixture should be thick. Few turkey, sprinkle with spices and salt.

It is necessary to pre-heat the pan with a little oil. Then follow the medallion completely dipped in a batter and quickly shift to the pan. Fry the meat on medium heat until golden brown, then turn it over. Cook about 7 more minutes.

Turkey medallions with berry sauce

Ingredients:

• turkey medallions - 2pcs.,

• berries (preferably acidic) - 200g.,

• orange - 1 pc.,

• ginger - 0.5 hl,

• cognac - 1st tablespoon,

• sugar - 1st.l.,

• spices - to taste.

Cooking Method:

Sprinkle the turkey with salt and fry at high heat for 3-5 minutes on each side. Thus, the juice is “sealed” in the meat. After it is necessary to lay a baking sheet or baking dish with foil. Place the meat there, cover with another sheet of foil and put in an oven preheated to 180 ° C for 20 minutes.

At this time you can make the sauce. Rinse the berries and remove the “tails”, if any, squeeze the orange juice and grate its zest. Add spices and a glass of water. Bring all ingredients to a boil and let cook for another 5 minutes. Then add sugar, boil for 15 minutes, add brandy (optional). Remove the medallions from the oven, sprinkle them with herbs and pour over the sauce. If necessary, the sauce can be stored in the refrigerator for about 2 weeks.

Turkey medallions with ham and mushrooms

Ingredients:

• champignons - 150g.,

• turkey breast (medallion) - 2pcs.,

• ham - 100g.,

• sweet pepper - 1 pc.,

• onion - 1 pc.,

• mayonnaise - 1st.l.,

• cheese - 100 gr.,

• pepper, salt,

• dill, parsley,

• vegetable oil.

Cooking Method:

Beat off medallions, salt and add spices, fry for 2 minutes on each side. Onion cut into half rings, fry until softened, then add mushrooms, salt and cook for 10 minutes.

Pepper seeds and cut into rings. Coarsely grate the cheese, and cut the ham into small cubes. Mix ham, fried mushrooms and chopped herbs with mayonnaise.

Put the medallions in a baking dish. Place a pepper ring on top, put the mixture with mushrooms and ham in it, then sprinkle with cheese. Bake in the oven for 10 minutes at 160C.

Turkey medallions with prunes in conveying oven

Ingredients:

• medallions - 5 pcs.,

• prunes - 5 pcs.,

• salt, grated nutmeg - to taste,

• goat cheese - 50g.,

• butter - 5 pieces of 5 gr.,

• olive oil.

Cooking Method:

If the prunes are highly dried, soak them in water at room temperature for 40 minutes. In pieces of turkey cut through the transverse hole so as to form a pocket. Above and inside the medallion a little wipe with salt, nutmeg, and olive oil. Put in the refrigerator in the package for 1 hour.

In the “pocket” of meat put a piece of butter, prunes and cheese. Goat cheese should not be replaced by melted. You can stab a toothpick hole. Heat the convection oven, place the turkey medallions for 15 minutes at 160 ° C, then turn and fry for another 10 minutes at the same temperature.

Turkey medallions with pineapple and vegetables

Ingredients: • medallions - 7 pcs.,

• canned pineapple - 150g.,

• red bell pepper - 1 pc.,

• green beans - 150g.,

• water - 120 ml.,

• vegetable oil - 3st.l.,

• soy sauce - 80 ml.,

• salt - 2g.

Cooking Method:

Cut the pineapple rings into small pieces, fry in a pan with vegetable oil. It takes about 4 minutes. Transfer to a plate.

Put the diced pepper and beans in the same pan, add salt, oil and water. Simmer until the liquid from the vegetables evaporate. In another pan, fry salted turkey medallions for about 5 minutes on each side (with low heat).

Put turkey and pineapple in vegetables, cook at low heat for about 5 minutes. Serve must portion. Put vegetables with pineapple on a plate, place the meat on top.

Turkey medallions with Teriyaki sauce

Ingredients:

• turkey (medallions) - 1 kg.,

• onion - 2 pcs.,

• garlic - 3 heads,

• white wine (preferably dry) - 100 ml.,

• Teriyaki sauce - 50 ml.,

• seasoning for grilling - 1ch.,

• pepper, salt - to taste,

• olive oil - for frying.

Cooking Method:

Place the medallions in a deep bowl. In it, finely chop the onion and push the garlic. Pour in “Teriyaki” (can be replaced with soy sauce) and wine, add spices, salt and a little olive oil. Marinate in the fridge for at least 2 hours, preferably overnight.

Preheat pan with olive oil. Fry meat on both sides for 2 minutes for 2 minutes. Then for 5 minutes on each side on low heat. When serving, you can pour a little sauce.

Turkey medallions in honey mustard sauce

Ingredients:

• medallions - 700gr.,

• honey - 50g.,

• balsamic vinegar - 15 ml.,

• spicy mustard - 20g.,

• oil - for frying,

• spices.

Cooking Method:

Mix in containers: 25 ml of vegetable oil, vinegar, mustard, honey, spices, salt. Place turkey medallions in it for at least 3 hours. You can transfer the mixture and the meat in the package to periodically shake for full impregnation. Preheat oven to 180C. in a baking dish to shift the turkey, a little sprinkled with sauce. Cover with foil. Cook for 20 minutes. Then take out the form with the medallions, pour them with the sauce and remove for another 15-20 minutes (temperature 150C). If you have a grill in the oven, you can browse the meat for 5-10 minutes.

Turkey Medallions - Tricks and Tips

  • A raw turkey is stored in the refrigerator for a long time, so if there are no plans to freeze it, then it is better to purchase it just before cooking.
  • When buying turkey medallions, pay attention to the color of the meat. When fresh, it has a light pink shade and should not be yellow. It is better to buy medallions from young birds up to 16 kg, they are more tender. It is necessary to smell the meat, the lack of sharp and rotten smells is a good sign.
  • Meat will be more juicy if it was at room temperature during cooking. Therefore, in advance you should get the medallions out of the fridge and let them warm up.
  • If the turkey did not succeed and it turned out dry, it can be saved in the following way. Prepare any cream sauce (can be on milk), pour medallions over it and send it to the oven at 120C for 40-60 minutes.
  • Turkey turkey goes well with any vegetables. You can also safely serve it with potatoes or rice, as this is a dietary product.
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