© 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
1 oz shallots, minced
1 oz cider vinegar
2 tbsp fresh tarragon
8 oz dry white wine
1 lb unsalted butter, cut in pieces
1/3 c Dijon mustard
1/4 c green peppercorns, drained well
12 lbs (3-oz each) TURKEY MEDALLIONS, skinless
As needed TURKEY BACON
As needed salt and freshly ground black pepper
As needed flour
As needed dried tarragon
1 lbs unsalted butter
As needed tarragon sprigs
Combine shallots, vinegar, tarragon and wine. Reduce by half.
Reduce heat and gradually whisk in butter.
Add mustard and peppercorns.
As required, adjust seasonings and hold for service.
Yields: 1 quart.
Flatten turkey medallions between sheets of parchment paper to an even thickness.
Wrap medallions in turkey bacon, securing with toothpicks.
Sprinkle with salt and pepper.
Mix flour with dried tarragon. Lightly coat medallions with flour mixture, shaking off excess.
For each serving of two (2) medallions, heat 1-tablespoon butter in ovenproof sauté pan. Sauté medallions over medium high heat for 2 minutes, turn and cook for an additional 1-2 minutes or until cooked through.
Plate two (2) medallions on warm dinner plates and nap with 1-ounce warm sauce. Garnish with additional tarragon sprigs.
Total Calories 460
Calories from Fat 240
Total Fat 27 g
% Daily Total Fat 42
Saturated Fat 16 g
% Daily Saturated Fat 80
Cholesterol 185 g
% Daily Cholesterol 62
Sodium 450 mg
% Daily Sodium 19
Total Carbohydrates 8 g
% Daily Total Carbohydrates 3
Dietary Fiber 0 g
% Daily Dietary Fiber 0
Sugars 0 g
Protein 44 g
% Daily Protein 15
% Daily Vitamin C 0
% Daily Calcium 4
% Daily Iron 15