How to bake turkey medallions in the oven. How to fry delicious turkey medallions according to a step-by-step recipe with photos. Let's start cooking

What to cook with meat - recipes

3 hours

125 kcal

5/5 (1)

New Years is soon! Already, many housewives are thinking about what dishes will decorate their holiday table. I would like to offer you a recipe for wonderful oven-baked turkey medallions in an interesting marinade.

This dish is suitable for both holidays and everyday menus, and preparing it is a pleasure. This recipe can also be used to cook turkey medallions in a frying pan.

Turkey is a healthy and dietary meat. 100 g of such meat contains only 120 kcal.

Kitchen appliances and utensils:

oven;
baking tray;
Bowl;
spoon;

cutting board;
grater;
hammer for beating;
foil;
cling film.

Ingredients

How to choose turkey meat

It is not advisable to store turkey meat for a long time; try to buy fresh meat just before cooking. Fresh and high-quality turkey fillet has a light pink color. It is better not to buy meat with a yellowish tint, as it has already begun to deteriorate.

To make medallions soft and juicy, it is better to purchase young turkey meat weighing up to 15 kg. The meat should not have a rotten smell. For making turkey medallions, the best choice is a sirloin or thigh without bone or skin.

Step-by-step preparation

Preparing the turkey

We will need:

Preparing the marinade

We will need:

Marinate medallions

We will need:

How to cook medallions in a frying pan

When our medallions are well marinated, you can fry them in a frying pan. To do this, you need to heat the frying pan well, add a little vegetable oil for frying and fry the meat until golden brown. Then reduce the heat to low, pour the remaining marinade into the pan, cover with a lid and simmer the medallions for another 15 minutes.

What is the dish served with?

Turkey medallions can be served as a separate hot dish for the holiday table.. This meat goes well with a wide variety of side dishes of vegetables or cereals.

I really like the combination of turkey meat with cauliflower, garlic and herbs. To do this, boil the cauliflower inflorescences in salted water for about 10 minutes, drain the cabbage in a colander and let the excess liquid drain. Chop a couple of sprigs of herbs, a clove of garlic and sprinkle over the cauliflower. Season with any vegetable oil. You can also serve medallions with tomato, garlic or cream sauce.

Video recipe for turkey medallions

I would like to invite you to watch a video of preparing turkey medallions in an interesting marinade. After watching this video recipe, you will see what the turkey marinade should look like and what pieces the meat should be cut into.

Turkey meat is popular due to its dietary properties and health benefits.. But a problem that often arises when cooking turkey medallions is that the meat can end up dry. The meat will be juicier if you bake it in foil or a sleeve. There is also one little secret: Before baking, fry the medallions in a frying pan over high heat until golden brown, just a few minutes.

Turkey meat is a valuable dietary product. It is rich in easily digestible protein, vitamins, minerals and polyunsaturated fatty acids Omega-3 and Omega-6. Turkey contains no more than 200 kcal per 100 g, which makes this product one of the essential foods for obesity and overweight. The effect of such a diet will be guaranteed. In our article we will present photos and recipes for turkey medallions in the oven. This method of cooking will make the dish low-calorie and preserve maximum nutrients in the meat.

Dietary turkey meat, which is widely used in medical nutrition and in the diet of people who maintain a healthy lifestyle, can not only be boiled and served with low-calorie vegetables. It is easy to prepare a tasty and healthy holiday dish from poultry fillet in the oven - turkey medallions. According to the recipe, you only need to lightly brown it in a frying pan, as if to seal all the meat juice inside, and then bring it to the desired state in the oven.

Many housewives often turn out dry turkey when baking. To avoid this, it is recommended to marinate the meat in apple cider vinegar or soy sauce before cooking in the oven.
If the baked turkey still turns out dry, cream will help correct the taste of the dish. It is enough to pour them into the medallions and return the dish to the oven for 15 minutes. Thanks to the creamy sauce, the meat will become tender and soft again.
To retain the meat juices inside the medallion, you can coat the turkey in a breadcrumb coating before pan-frying. After this, finish the dish in the oven.

List of ingredients

According to the recipe for cooking turkey medallions in the oven, you will need the following set of products:

turkey fillet - 600 g;
onion - 1 pc.;
garlic cloves - 6 pcs.;
apple cider vinegar - 50 ml;
sour cream - 150 ml;
mustard - 1 tsp;
hot chilli pepper - 2 pcs.;
turmeric - ½ tsp;
dry adjika - 1 tsp;
Provençal herbs - ½ tsp;
bay leaf - 3 pcs.;
salt - ¾ tsp;
black pepper - ¼ tsp.

The turkey breast must be cut across the grain into medallions at least 1.5 cm thick. You need to prepare in advance a dish for marinating and a frying pan with a thick bottom and walls for frying and baking medallions in the oven.

Step-by-step recipe

There is no need to hammer the turkey medallions. Thanks to the marinade, they will already be juicy and soft. And the spicy sour cream and mustard sauce will allow you to perfect the symphony of taste and aroma.

A step-by-step recipe for preparing turkey medallions in the oven includes sequentially performing the following steps:

Cut the fillet across the grain into pieces 1.5 cm thick. Use a sharp knife to give them a round medallion shape.
Cut the onion into half rings and the garlic into thin slices. Place ingredients in a container for marinating medallions.
Add spices to the vegetables: turmeric, adjika, bay leaf, Provençal herbs, hot pepper pods. Add salt and pepper to taste.
Place pieces of meat on top of the spices.
Pour apple cider vinegar over turkey. Mix the meat with the spices, stir and leave to marinate for 2 hours at room temperature.
After the specified time, place the medallions in a well-heated frying pan with a non-stick coating. Fry the turkey over medium heat until golden brown. There is no need to add vegetable oil or other fat.
As soon as the meat is browned, it must be poured with marinade along with onions and garlic. Simmer the medallions with vegetables until the liquid has almost completely evaporated.
Now is the time to preheat the oven to 180°C.

Preparing the sauce and baking the medallions

Sour cream and mustard dressing will help bring the taste of almost finished medallions to perfection. Making turkey gravy is very simple:

Combine sour cream and mustard in a deep bowl.
Add 50-70 ml of water.
Add salt and pepper to taste and mix well.
Pour the prepared dressing over the meat in a frying pan or in a fireproof form and send it to bake.
The recipe calls for the turkey medallions to cook in the oven for 10 minutes. During this time, the sauce will become thicker and the meat more tender. When serving, sprinkle it with parsley and garnish with sprigs of rosemary and thyme.

Recipe for turkey leg medallions in the oven

The main secret to preparing the next dish is a special honey marinade. It is thanks to these ingredients that the meat acquires an interesting taste and golden brown crust. The turkey is baked in the oven practically without a drop of fat, which means this recipe is also suitable for dieters.

Prepare 1.5 kg of drumstick medallions, rinse and dry with a paper towel. You can also use turkey fillet, but then the meat may turn out less tender.
In a deep bowl, prepare a marinade of olive oil (8 tablespoons), apple cider vinegar and soy sauce (2 tablespoons each), honey (1 tablespoon), salt, pepper, dried rosemary (1 teaspoon .) and orange zest (optional).
Dip each piece of turkey into the marinade on both sides. Place the medallions in a clean container, pour in the remaining marinade and leave in this form at room temperature for 3 hours. If time is pressing, 40 minutes will be enough to marinate the meat.
Preheat the oven to 190°C.
Bake medallions for 40 minutes in a sleeve or in a mold, first covering it with foil on top. 10 minutes before the end of cooking, uncover the meat so that it browns.

The next dish has a piquant taste of cheese and an appetite-stimulating aroma of garlic. It can be prepared for dinner and served with a side dish of rice or mashed potatoes. Learning is both satisfying and useful.

When preparing, you must follow the following step-by-step recipe for turkey medallions:

Preheat the oven to a temperature of 190 °C.
Prepare medallions (600 g) by cutting the turkey fillet into portions. Salt and pepper them and sprinkle with poultry seasoning.
Fry the medallions in hot vegetable oil (2 tablespoons) until a crust forms on top. Transfer them to a deep baking tray.
Place sour cream (150 g) in a small bowl. Add grated cheese (50 g), 4 cloves of garlic, squeezed through a press, sweet paprika (1 tsp), salt to taste. Add half a glass of water.
Pour the sauce over the medallions on the baking sheet.
Bake the dish for 40 minutes. To check readiness, pierce the meat with a knife. Clear juice should come out of the cut.

Turkey medallions with tomatoes and cheese

The meat prepared according to the following recipe from turkey fillet is surprisingly juicy and tender. Medallions are baked in the oven with onion rings and tomatoes under a cheese cap. The dish turns out aromatic, festively beautiful and very tasty. Well, every person without exception can cook it:

Cut the turkey fillet crosswise into pieces no more than 1.5 cm thick. Marinate it in soy sauce (3 tablespoons) for 30 minutes.
Cut the onion into rings, and tomatoes (1-2 pcs.) into thin slices.
Place the medallions in a baking dish, grease it with vegetable oil (1 tbsp.). Sprinkle the meat with salt and pepper.
Place onion rings on top of the turkey pieces and then distribute among the tomato slices.
Cover the baking dish with foil and place it in an oven preheated to 180°C for 30 minutes.
After a while, open the medallions and sprinkle them with coarsely grated cheese (100 g). Place the pan in the oven for 10 minutes or until a cheese crust forms.

Recipe for turkey medallions in the oven with mushrooms and cheese

Thanks to the strips of bacon and juicy filling, the fairly dry meat turns out incredibly juicy. It turns out so tasty that it literally melts in your mouth, even though it is baked in the oven.

Turkey medallions recipe is prepared according to the following step-by-step instructions:

Prepare 4 medallions, each 2 cm thick.
Finely chop the champignons (200 g) and fry in vegetable oil along with diced onion. Cook in a frying pan until the liquid has completely evaporated.
Add 100 ml of sour cream to the mushrooms and onions. Continue cooking for another 5 minutes.
Make vertical through cuts in the medallions and stuff them with mushroom filling.
Wrap turkey pieces in 4 strips of bacon.
Place the remaining mushroom filling on top of the meat.
Bake medallions for 25 minutes at 200°C. Then sprinkle cheese on top and place in the oven for another 5 minutes.

Turkey meat baked in foil

Turkey drumstick is ideal for the next dish. Medallions are much juicier than fillets. They can be served with any side dish or separately with sauce. The recipe for this dish is very simple:

Place medallions (3 pcs.) in a bowl for marinating. Pour them with lemon juice (1 tbsp), olive oil (20 ml), add spices to taste (1 tsp). Squeeze a clove of garlic here. Mix meat with marinade. Cover the dish with a lid or cover it with film and leave it like that for 30 minutes.
Prepare large squares of foil. Grease them on the inside with butter.
Place medallions on them. Wrap the foil tightly into an envelope. Place the preparations on a baking sheet.
Place turkey medallions in the oven. According to the recipe, bake them for half an hour at 180 °C.

For the finished dish, prepare mashed potatoes, boiled vegetables or rice. You can serve medallions with arugula or Chinese cabbage salad.

How to make our gastronomic life brighter, more enjoyable, more fun? Nothing could be easier! We buy tender poultry meat, study a selection of the best recipes for cooking in the oven or in a frying pan and get amazingly appetizing turkey medallions. This dish has everything - a complex of useful properties, excellent taste and sophistication of design.

The hot oven conditions are excellent for cooking meat. Moreover, you can practically not fear for obtaining an ideal result.

Ingredients:

oil (sunflower or olive) - 25 ml;
cheese (preferably hard varieties) - 200 g;
turkey meat - 1 kg;
ripe tomato;
homemade sour cream (can be replaced with unsweetened yogurt) - 50 g;
basil, spices.

Cooking method:

First of all, let's make the sauce. Chop fresh basil and place in a bowl. If desired, use dried herbs. Add sour cream, add a little salt, mix well.
Remove the skin from the tomato and chop it into thin slices.
Cover the baking sheet with foil, leaving a reserve for packaging baked products. We treat the paper with olive oil.
We take the meat out of the refrigerator. We thoroughly wash the turkey, divide the flesh into small round layers resembling medallions. Thickly coat the meat slices with the prepared sauce and place a tomato slice on top.
Cover the decorated dish with the free part of the foil and place the workpiece in an oven heated to 180 °C for 45 minutes. 10 minutes before the end of the process, open the dish and sprinkle each portion with finely grated cheese.

Serve hot turkey medallions in a beautiful serving dish.

Cooking in a frying pan

Cooking meat dishes in the oven provides a number of advantages, but many admirers of such dishes are interested in the question of how to tasty and efficiently fry medallions in a frying pan.

Grocery list:

soy sauce - 20 ml;
orange marmalade - ½ cup;
turkey fillet - 800 g;
olive oil - 40 ml;
grated ginger root - 1 tbsp. l.;
spices (salt, pepper).

Preparation procedure:

Cut the processed poultry flesh into neat round slices. It is advisable to give them approximately equal shape.
Place the products in a frying pan with well-heated olive oil. We never begin heat treatment of meat in cold fat: while the composition warms up, the product will lose some of the juice released.
Fry each side of the layer for 5 minutes until pink appears.
We take the fillet pieces out of the container and leave the hot meat on the plate. Cover the dish tightly with foil.
Place orange marmalade in place of the turkey, add Chinese sauce and a dash of ginger. Constantly stirring the composition, heat it to a boil. Then immediately reduce the intensity of the flame and bring the mixture to a thick state.

Now we dip the medallions into the aromatic glaze, carefully shake the pan, ensuring that the sauce is distributed among the meat components.

The original use of citrus sweetness made it possible to create such a wonderful culinary creation. We serve the dish exclusively hot.

Step by step cooking in bacon

Having mastered the intricacies of heat treatment of meat, we proceed to the nuances of delicious presentation of the dish. Turkey and bacon are a great combination of wonderful delicacies.

List of components:
vegetable oil - 100 ml;
Dijon mustard - 20 g;
turkey breast - 800 g;
balsamic vinegar - 8 ml;
bacon (decorated thin slices) - 300 g;
herbs de Provence - 4 g;

salt pepper.

Cooking steps:
We take the meat out of the refrigerator, wash it and dry it with napkins. Cut it into equal round layers up to 2 cm thick. Lightly beat the turkey with the side of a hammer without notches.
Combine mustard, oil, salt, pepper, vinegar and other desired spices in a deep bowl. Mix the mixture thoroughly, place the meat stock in it and leave it in the marinade for an hour.
We take out the pieces from the fragrant mixture and pat them lightly with paper towels. Wrap each portion in one or two strips of thinly sliced bacon. We fix the edges with toothpicks. Place the delicious products in hot oil in a frying pan and fry in a circle.

The main condition for obtaining tender and juicy turkey medallions is not to dry out the meat!

Leave the finished dish for 10 minutes under foil, and then serve, garnishing the dish with sprigs of herbs.

Turkey medallions with sour cream

The magical taste of poultry meat is especially pronounced in a harmonious “union” with a fermented milk product. Turkey in thick sour cream sauce is an excellent dish for a hearty lunch.

Product set:
onion;
apple cider vinegar - 10 ml;
poultry medallions - 600 g;
fresh sour cream - 50 g;
garlic cloves - 3 pcs.;
dry mixture “Adjika”, turmeric, herbs de Provence - we select the composition according to preferences;
bay leaf, hot pepper.

Cooking sequence:

First we prepare the marinade. To do this, cut the peeled onion into half rings. Place parts of the vegetable at the bottom of the bowl, add finely chopped garlic cloves, a mixture of dry spices, and a bay leaf.
Turkey medallions can be purchased as a semi-finished product. If we have poultry fillet or breast at our disposal, rinse the product well, dry it with paper towels, and cut it into round slices. We easily beat off the workpieces using the edge of the palm. A great way to gently process meat!
We place the prepared “decorations” on the onion mixture, sprinkle the products with apple cider vinegar, and leave to soak in the aroma of spices and herbs for an hour.
Place the turkey slices on a preheated non-stick frying pan. In such a dish, all sides of the meat will be perfectly fried without adding fat. Fast and very useful!
When the medallions receive a ruddy “cut”, we add the entire composition of the marinade to them. Simmer the meat until almost cooked, then season with mustard and homemade sour cream. Mix the ingredients of the dish and heat the turkey slices in the delicious sauce for a few more minutes.

The tasty pieces of meat received not a bouquet - a whole armful of exquisite tastes and subtle aromas!

In cheese batter

Turkey dishes, skillfully decorated in an appetizingly crispy “outfit,” will not only make a nutritious breakfast or lunch, but will also pleasantly surprise guests invited to a dinner party.

Components used:

cheese - 100 g;
vegetable oil;
eggs - 4 pcs.;
Turkey medallions - 1 kg;
premium flour - 100 g;
spices (salt, pepper).

Cooking technology:

To obtain a fluffy and appetizing shell of meat products, we use exclusively fresh eggs. We drive them into the bowl, grate cheese shavings here, and season the food with salt and pepper.
Mix the mixture with a whisk, adding portions of flour. We knead the dough to a uniform consistency, similar in thickness to homemade sour cream.
We blot the shaped pieces of meat with napkins, removing excess moisture.
Heat a small amount of vegetable fat in a frying pan, dip each layer into the resulting batter, and place in hot oil. We place the portions at a distance from each other so that they are quite “at ease” in hot conditions.
Cook the food over medium heat. After a golden brown crust appears, turn the products over, substituting their other sides to create the same result.

We serve wonderful medallions in cheese batter to the table.

With berry sauce

The name of the presented recipe alone instantly creates a fragrant image of a marvelous meat dish with berry flavors.

Required Products:

olive oil;
turkey meat - 500 g;
ginger - 10 g;
ripe oranges - 2 pcs.;
regular sugar - 50 g;
berries (preferably slightly sour) - 300 g;
cognac - 20 ml;
spices.

Cooking process:

Divide the pre-processed meat into equal layers and thoroughly blot each slice.
We sort the fresh berries, wash them, dry them with napkins, and place them in a saucepan. Fill the container with juice squeezed from oranges. Grate the zest of citrus fruits, pour in 250 ml of purified water.
Heat the ingredients to a boil, cook for 5 minutes, then add cognac and sugar. Let the mixture simmer for another quarter of an hour, uncovered.
Grease a heated frying pan with olive oil. Sprinkle the turkey pieces with a little salt. To preserve meat juices and “seal” them inside the medallions, fry the products over high heat. We spend no more than 5 minutes on each side.
Cover the baking sheet with foil, lay out the hot meat, cover with a second sheet of paper. Place the workpiece for 20 minutes in an oven heated to 180 °C. At the end of the process, dry the meat pieces in an open form.

Sprinkle the finished dish with chopped herbs and pour over the desired amount of berry sauce.

How to Fry Turkey Medallions on a Grill Pan

To ignore this method of preparing poultry means to deprive yourself of a seductively tasty and very attractive dish.

List of ingredients:

sunflower oil;
poultry fillet - 1 kg;
garlic cloves - from 4 pcs.;
paprika, salt, pepper;
Provençal herbs.

Cooking:

Divide the washed and dried meat into layers. In the process of light beating, we give the slices the shape of heart medallions. Sprinkle them with pepper, paprika, dry herbs, and salt.
Rub the pieces with garlic, passed through a press, grease with fresh oil and leave in the fragrant mixture for an hour.
Using a pastry brush, treat a very heated grill pan with vegetable fat (preferably olive oil).
Place the meat slices on the hot ribs of the container and fry both sides until appetizing strips appear. Depending on the thickness of each portion, the entire process will take up to 10 minutes.

It is best to enjoy the delicious taste of the dish right away, while the meat is still “blazing” with its hot blush.

If you are in doubt about how to prepare turkey medallions, mentally imagine the appearance of the future dish and feel the incomparable tenderness of each juicy piece. Always remember that the essence of pleasure lies in the very desire for it.

Meat dishes

The best turkey medallion recipes that can be made in the oven, grill and skillet. This dish can become a signature dish on your table!

2 hours 50 minutes

125 kcal

4/5 (4)

Turkey meat is famous for its rich arsenal of beneficial qualities in comparison with other types of meat, such as pork or chicken. But it also needs to be prepared correctly so that it loses these properties as little as possible and also does not become a “piece of sole.”

Turkey has tougher meat, and it is important not to miss the moment when the meat dish is ready and has not lost its moisture. And if you do everything correctly, the meat dish I’m going to talk about today will become the crowning dish on your table!

How to choose the right ingredients

To make the finished dish juicy, choose young turkey meat (up to 15-16 kg), and also take into account its freshness by the pleasant meaty smell and light pink shade. You can buy medallions (I often use products from Indylight), or you can cut them yourself from turkey fillet or boneless thigh. Which part of the carcass is right for you to cook depends on what kind of meat you prefer - white or red. If you like white, cut from the breast; if you like red, use thighs or drumsticks. Boil or fry, how much to marinate and how long to cook - we’ll figure it out step by step below.

A simple recipe for turkey medallions in the oven

Kitchen appliances: oven or stove.

Ingredients

You can serve ready-made baked or stewed medallions with boiled potatoes. To make it delicious, you can quickly prepare one of your favorite sauces and pour it over the finished dish.

Video recipe for medallions in the oven

I used this video as the basis for my recipe - a great version of the easiest way to prepare delicious turkey medallions! You can include any sauce you like in the recipe.

Recipe for turkey medallions in a frying pan in egg batter

Cooking time: 50 minutes.
Number of servings: 10-12.
Kitchen appliances: kitchen stove.

Ingredients

turkey medallions – 1.5 kg;
salt, pepper, spices - to taste;
chicken eggs – 3-4 pcs.;

breadcrumbs;
sesame - to taste.

Cooking sequence

Possible other cooking options

Turkey meat medallions can be made in the oven, on the grill or in a frying pan. It is best to cook in a sauce, such as cheese, cream or tomato, so that they do not lose their juiciness during the process.

What to serve this dish with?

The medallions will go well together with any side dish and sauce to taste, as well as with vegetables.

To prevent the meat from losing its juiciness during cooking, start working with meat at room temperature rather than chilled. Also Foil retains moisture, which can be used to wrap turkey meat in the oven.
Medallions should be lightly beaten. The best way to do this is to wrap them in cling film.
If the meat is still dry, there is a chance to save the situation: cook the meat in any creamy sauce for about 40-50 minutes in the oven at a temperature of 120 ºC.

Conclusion

In addition to medallions from tasty and healthy turkey meat, you can prepare a lot of interesting dishes, for example, in or there is nothing complicated. How to make a very satisfying national dish of Tatar cuisine, see

Turkey, as a long-recognized dietary meat, can not only be boiled and served with low-calorie vegetables. You can make a wonderful holiday dish from it. For this, the store-bought semi-finished product “Turkey Medallions” will come in handy.

They are fairly soft pieces cut from the fillet of this large bird. To maintain juiciness in the finished dish, it is better not to beat them, but to marinate them. It will not only soften the meat, but also fill it with piquant aromas of spices.

The basis: semi-finished product “Turkey medallions”

For the marinade:

Apple vinegar
Bulb
Garlic
Bay leaf
Hot peppers
Dry spice mixture

For the sauce:

Sour cream
Mustard

In order to prepare a spicy marinade, the onion can be cut into wide half rings.

Place onion pieces at the bottom of the container prepared for marinating.

You also need to add garlic and dry spices cut into thin slices. To prepare this dish, Provençal herbs, turmeric, and dry mixture “Adjika” and “For Poultry” were used. Their flavors pair well with the natural flavor of turkey meat. You will also need a bay leaf.

Place a layer of medallions on top of the spices.

Apple cider vinegar must be poured in to begin the process of soaking the meat with spices.

Relatively tough turkey will require a couple of hours of marinating.

In order to get rid of excess fat, you can use a frying pan equipped with a non-stick coating. It must be warmed up before laying out the medallions.

Turkey pieces need to be fried on all sides.

When a golden brown crust appears on them, you can add the onions from the marinade. Along with it, you need to pour the entire marinade into the frying pan.

The liquid will evaporate during the simmering process. The meat will become even softer.

Now it’s time to wrap the almost finished meat in a delicate sour cream and mustard sauce. To do this, you need to put a little thick sour cream and a little mustard on it.

After mixing, it is enough to slightly simmer the finished spicy medallions in the resulting sauce. This is necessary so that the aromas of marinated meat merge into a single bouquet with the aromas of sour cream and mustard.

Garnish the tender turkey with a few fresh leaves of aromatic arugula and simple mashed potatoes. Arugula will add a touch of freshness. The puree will absorb the spicy aromas of the meat and sauce and highlight them.