Turkey Medallions

Quick dinner, you only need to marinate the meat in advance. In the finished form, turkey meat does not differ in taste from chicken. It will take you a while to realize that this is not chicken fillet, but turkey. At the same time, turkey is slightly less caloric than chicken. You can marinate the meat for 30 minutes, if there is no time at all. Since later the turkey is still soaked with it during baking.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Turkey (medallions)

600

Soy sauce

Garlic

Honey

Olive oil

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 17 g

Fats 25 % 9 g

Carbohydrates 28 % 10 g

185 kcal

GI: 55 / 0 / 45

Step-by-step cooking

Cooking time: 3 h

Step 1:
Prepare the ingredients. To prepare turkey medallions, we will need: turkey medallions, garlic, soy sauce, liquid honey (if the honey is candied, melt it and cool it beforehand), olive oil and ground black pepper.
Step 2:
Wash and dry the medallions.
Step 3:
Peel the garlic and pass it through the press.
Step 4:
Pour soy sauce into a deep bowl, add liquid honey, olive oil, garlic and ground pepper passed through the press. Mix the marinade thoroughly.
Step 5:
Put the medallions in the marinade and mix well. Leave to marinate for 1-2 hours.
Step 6:
Put the medallions in a baking dish.
Step 7:
Pour the turkey slices on top with the sauce in which they were marinated.
Step 8:
Bake the medallions in preheated to 200°In the oven for about 30 minutes. Then remove the mold from the oven, turn the medallions over and bake for another 10 minutes until golden brown.
Step 9:
Serve turkey medallions with any side dish - rice, buckwheat, potatoes or salad of fresh vegetables. Enjoy your meal!

Usually turkey medallions are quite thick, almost even round pieces. In the finished form, such medallions look very impressive. Medallions are made from pulp without bones. But, unfortunately, I couldn't find just such beautiful pieces, and what different manufacturers sell under this name has nothing to do with what I described above. Although the pieces are about the same size, they are not plump. It's more like goulash than medallions in their classical sense. And this is the picture of all producers selling meat in stalls.

In the end, I had to cook from what I have. Of course, this is far from what I wanted, but what turned out, though not so presentable, is still delicious.

If you need real medallions, then it's better to look for meat by weight.