© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
As Needed Olive Oil
1/2 tsp Fresh Minced Garlic
6 Each BACON WRAPPED TURKEY MIGNONS
2 lbs Fresh Arugula, Washed, Drained And Chilled
1 tbsp Freshly Squeezed Lemon Juice
3 tbsp Extra Virgin Olive Oil
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 c Thinly Sliced Red Onion
8 oz Orange Segments, Drained
3 Heads Fennel
1/4 tsp Kosher Salt
As Needed Black Pepper
1 oz Extra Virgin Olive Oil
1 tsp Freshly Squeezed Lemon Juice
As Needed Lemon Zest
As Needed Capers, Well Drained
TURKEY MIGNONS: Rub olive oil and garlic on the turkey mignons.
Cook mignons in preheated 375 degree F oven for 15 to 20 minutes to an internal temperature of 165 degrees F.
ARUGULA SALAD: In a large bowl, toss arugula with lemon juice, olive oil, kosher salt and black pepper. Add sliced red onion and orange segments; toss well.
ASSEMBLY AND SERVICE: Wash fennel.
Using a slicer, shave fennel very thin.
Toss with salt, black pepper, olive oil and lemon juice.
Reserve for service.
Place turkey mignons on warm 10-inch dinner plates.
Place arugula salad next to turkey.
Garnish with lemon zest, capers and fennel.