Marinated Turkey medallions
In order to prepare a tasty and tender Turkey meat, you will need:
- 3 tablespoons of olive oil;
- 1/3 Cup of balsamic vinegar;
- ¼ Cup of grated Parmesan;
- 1 tablespoon mix of dried herbs (Basil, marjoram, thyme);
- 1 clove of garlic;
- ½ Teaspoon of black pepper;
- ½ Teaspoon of salt;
- 500 grams of medallions of Turkey.
In a small bowl, whisk the vegetable oil with vinegar, add passed through the press garlic, salt, dried herbs, pepper and grated cheese. Pour the marinade in a thick plastic bag with zipper, place the Turkey medallions, zipper pockets, shake well and put in refrigerator for 20-30 minutes.
Preheat oven to 180oC. Lay out medallions on a baking sheet and bake for 15-20 minutes, turning once, to form the same Golden crust on both sides. Before serving, let the meat "rest" for 5-7 minutes, cover it with foil.
You can cook these medallions on preheated grill.
Medallions wrapped in bacon
For this dish you will need:
400 grams Turkey (2 locket around 200 grams each);
- 2 long slices of smoked bacon;
- pinch of black pepper;
- 1 tablespoon liquid honey;
- 2 tablespoons of butter.
Wrap each Turkey medallion with a slice of bacon, cut the edges with toothpicks, lightly season with pepper. Fry the Turkey on a baking sheet in preheated to 180oC oven for 15-20 minutes. Melt the butter and mix it with liquid honey. Serve the medallions watering honey sauce.
You can replace liquid honey with molasses or maple syrup.
Glazed Turkey medallions
To prepare this delicious dish you will need the following products:
- 500 g Turkey fillet;
- 1 tablespoon of olive oil;
- ¼ Cup orange marmalade;
- 2 tablespoons of soy sauce;
- ½ Teaspoon of grated fresh ginger root.
Slice the Turkey fillet on a round, flat medallions. Heat the olive oil in a frying pan and fry the meat on both sides for 4-5 minutes. Put the medallions on a plate and cover with foil. Make the glaze by putting the marmalade, sauce and ginger in the frying pan where we fried the Turkey. Bring to the boil, stirring, reduce heat and wait until the glaze thickens. Put into it the Turkey, shake the pan so that the glaze covered all the meat and serve.