Tarragon Turkey Medallions Recipes

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.

TURKEY BREAST MEDALLIONS WITH TOMATO JAM

Steps:

• Make tomato jam:
• In medium saucepan over medium heat, combine all ingredients and bring to boil. Reduce heat to low and simmer until mixture has thick, jam-like consistency, about 1 hour.
• Make turkey:
• Slice turkey breast diagonally into eight (2-ounce) portions. Pound these with meat mallet between sheets of wax paper to 1/2-inch thick.
• In shallow glass baking pan, combine flour, polenta, cumin, chili powder, coriander, garlic powder, salt, and pepper.
• In a large stainless steel sauté pan over medium heat, warm oil. Dredge turkey medallions in seasoned polenta mixture, add to pan, and cook (working in 2 batches if necessary) until golden-brown, 3 to 5 minutes per side.
• To serve:
• Place 1 turkey medallion on each plate, top with 2 tablespoons tomato jam, and place second medallion on top. If using veal demi-glace, spoon 2 tablespoons around each medallion.

ROAST TURKEY WITH TARRAGON-SHALLOT BUTTER

Steps:

• Let the turkey sit at room temperature for about 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
• Combine the butter, tarragon, lemon juice, shallot, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a rubber spatula. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin with the rest of the butter mixture. Stuff the cavity with the parsley and lemons. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
• Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting, basting with pan drippings every 30 minutes, until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes.
• Discard the parsley and lemons from the cavity before carving.

TARRAGON TURKEY

Steps:

• Preheat the oven to 350°F; Place the turkey breast into a baking pan.
• In a small bowl combine chicken broth and water; spoon it over the turkey.
• Bake in the preheated 350°F oven for 30 minute; then sprinkle the tarragon over the turkey breast.
• Bake 30 more minutes or until the turkey is 170°F and the juices run clear.

ROASTED TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BROTH

Steps:

• Preheat oven to 400 degrees F.
• Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan.
• In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey.
• Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top. Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals.

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.

TARRAGON TURKEY

Steps:

• In a very large casserole, roasting pan or plastic tub, combine honey, vinegar, sugar, peppercorns, salt and dried tarragon. Add onion, garlic, lemon and five quarts of water. Submerge rolled turkey breast in mixture, adding 1 to 2 more quarts as needed to cover breast with liquid. Refrigerate overnight, preferably for 24 hours.
• Remove turkey from brine, and place on a rack for 30 minutes to drain and come to room temperature. Meanwhile, heat oven to 400 degrees. In a saucepan combine olive oil and fresh tarragon, and place over medium-low heat until oil begins to sizzle. Remove from heat, and allow to sit for 10 minutes.
• Transfer tarragon from oil to a clean roasting pan. Pat turkey dry with paper towels, and place on top of tarragon. Pour oil over turkey, and rub by hand until meat is completely covered with oil. Roast for two hours. No basting is necessary.
• Remove pan from oven. Transfer turkey to a sheet of foil, and allow it to cool for 20 minutes. Remove, and discard strings, wrap turkey in foil, and refrigerate until chilled, at least one hour. To serve, cut into slices.