Tarragon Turkey Medallions Recipes

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ROAST TURKEY WITH TARRAGON-SHALLOT BUTTER



Roast Turkey with Tarragon-Shallot Butter image

Rub a turkey all over with butter mixed with tarragon, lemon and shallot for a flavorful, golden bird.

Provided by Food Network Kitchen

Time 3h45m

Yield 8-10

Number Of Ingredients 8

One 10- to 12-pound turkey
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons minced fresh tarragon leaves
1 1/2 teaspoons freshly squeezed lemon juice
1 shallot, minced
3 parsley sprigs
2 lemons, quartered

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.

MEDALLIONS OF LAMB WITH LEEKS AND TARRAGON SAUCE



Medallions of Lamb With Leeks and Tarragon Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless loins of lamb, about 1 1/2 pounds trimmed weight
Salt to taste if desired
Freshly ground pepper to taste
1 or 2 leeks, about 3/4 pound
3 tablespoons butter
3/4 cup fresh or canned chicken broth
3 tablespoons heavy cream
2 tablespoons olive oil
3 tablespoons finely chopped shallots
3 tablespoons dry white wine
1 teaspoon tomato paste
1 tablespoon finely chopped fresh tarragon, or 1/2 tablespoon dried tarragon

Steps:

  • If any fat remains on the loin of lamb pieces after they are trimmed, carefully cut it away. Place each loin of lamb on a flat surface and cut crosswise into four pieces of equal size. This will yield eight pieces.
  • Place each piece upright (grain side up) and pound lightly with a flat mallet. The flattened pieces will measure about half an inch thick. Sprinkle with salt and pepper.
  • Trim off stems of the leeks. Cut leeks crosswise into 1 1/2-inch pieces. Cut each piece lengthwise into very thin shreds (julienne). Put leeks in a saucepan and add 2 tablespoons of the butter, salt and pepper.
  • Cook leeks over moderate heat, stirring occasionally, about one minute. Add 1/4 cup of the chicken broth and cover. Continue cooking about 10 minutes. Add cream and cook, uncovered, about three minutes.
  • Meanwhile, heat olive oil in a heavy skillet and add medallions of lamb. Cook about two minutes over relatively high heat until browned. Turn pieces and continue cooking about four to five minutes to the desired degree of doneness. Transfer pieces to a warm platter.
  • Pour off fat from the skillet and wipe skillet with paper towels. Add remaining tablespoon of butter to the skillet. When it is hot add shallots and cook briefly, stirring. Add wine, chicken broth and tomato paste. Stir. Add any liquid that may have accumulated from the lamb pieces. Cook the sauce, stirring, until it is reduced to one-half cup. Stir in tarragon.
  • Spoon sauce over meat. Serve with leeks in cream sauce on the side.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 32 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 15 grams, Sodium 532 milligrams, Sugar 3 grams, TransFat 0 grams

TARRAGON-TURKEY SOUP



Tarragon-Turkey Soup image

This is a quick, yummy soup perfect for a cool evening. Tarragon is a perfect compliment to turkey, and adds a heavenly aroma that fills the house when I cook this soup.

Provided by smarti

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
1 pound ground turkey
½ cup diced onion
¼ cup diced green bell pepper
1 (48 fluid ounce) can chicken broth
2 tablespoons dried tarragon
3 carrots, peeled and thinly sliced
5 small red potatoes, diced with peel
salt and pepper to taste
¾ cup quick-cooking barley

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.
  • Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.

Nutrition Facts : Calories 271 calories, Carbohydrate 36.4 g, Cholesterol 46.4 mg, Fat 6.9 g, Fiber 5.7 g, Protein 16.7 g, SaturatedFat 1.4 g, Sodium 911.9 mg, Sugar 3.7 g

TURKEY MEDALLIONS ISIS



Turkey Medallions Isis image

Tender turkey slices drizzled with a delicate sauce served over fresh noodles or with boiled baby potatoes. This fast and easy to prepare dish is flavoured with tarragon and vermouth.

Provided by Baby Kato

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb turkey breast
1/4 cup flour
2 tablespoons butter
1 1/2 cups fresh mushrooms, cremini, sliced
1 shallot, french, thinly sliced
1 tablespoon fresh parsley, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried tarragon leaves
1/2 cup dry vermouth
2 ounces pimientos, sliced & drained

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.

Nutrition Facts : Calories 270.8, Fat 13.9, SaturatedFat 5.8, Cholesterol 89, Sodium 693.8, Carbohydrate 8.6, Fiber 0.8, Sugar 0.9, Protein 26.8

TARRAGON TURKEY



Tarragon Turkey image

Provided by Nigella Lawson

Categories     dinner, roasts, main course

Time 2h35m

Yield 10 servings

Number Of Ingredients 12

1/2 cup honey
1/2 cup tarragon vinegar
1/2 cup packed dark brown sugar
2 tablespoons black peppercorns
1/2 cup salt
6 tablespoons dried tarragon
1 onion, peeled and quartered
1 large or two small garlic cloves, bruised and peeled
1 lemon, cut into 1/4-inch slices
1 5 1/2-pound rolled turkey breast, tied at intervals to shape it like a sausage (ask your butcher to do this)
1/4 cup olive oil
1/4 cup fresh tarragon leaves

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.

Nutrition Facts : @context http, Calories 876, UnsaturatedFat 40 grams, Carbohydrate 31 grams, Fat 67 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 20 grams, Sodium 1852 milligrams, Sugar 28 grams, TransFat 0 grams

GRILLED TARRAGON MUSTARD TURKEY



Grilled Tarragon Mustard Turkey image

I adapted a chicken recipe for turkey breasts instead. It quickly became one of my husband's favorites for the grill.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 9

2 tablespoons lemon juice
2 tablespoons vegetable oil
1/4 teaspoon pepper
1 turkey breast tenderloin (1/2 pound)
4-1/2 teaspoons tarragon vinegar
2 tablespoons dry white wine or chicken broth
1 teaspoon dried tarragon
1/4 cup butter, cubed
2 tablespoons Dijon mustard

Steps:

  • In a resealable plastic bag, combine the lemon juice, oil and pepper; add turkey. Seal bag and turn to coat; refrigerate for up to 2 hours., In a small saucepan, combine the vinegar, wine or broth and tarragon. Bring to a boil; cook until reduced by half. Reduce heat; add butter and mustard. Stir until butter is melted; set aside and keep warm., Drain and discard marinade. Grill turkey, uncovered, over medium heat for 5 minutes; turn and baste with mustard sauce. Cook 10-15 minutes longer or until juices run clear, basting frequently.

Nutrition Facts :

TURKEY BREAST MEDALLIONS WITH TOMATO JAM



Turkey Breast Medallions with Tomato Jam image

Categories     Poultry     Tomato     turkey     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     Back to School     Vinegar     Cornmeal     Fall     Healthy     Small Plates

Yield Makes 4 servings

Number Of Ingredients 21

For tomato jam
4 plum tomatoes (about 12 ounces), cored and diced (2 1/2 cups)
1/2 cup white distilled vinegar
1/3 cup sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon vanilla extract
For turkey medallions
One 1-pound turkey breast (see Tips, below)
1/2 cup all-purpose flour
1/3 cup polenta or coarse cornmeal
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
3/4 teaspoon ground coriander
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 cup veal demi-glace , optional

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.

TURKEY MEDALLIONS WITH CARAMELIZED ONION CIDER SAUCE



Turkey Medallions With Caramelized Onion Cider Sauce image

These turkey medallions will definitely tempt your palate! Turkey tenderloins are cut from the center of the turkey breast. The sauce gets its mellow sweetness from the caramelized onions and apple cider. An impressive presentation for those busy nights when you want something quick, easy and Mm-mm good!

Provided by ninja

Categories     Poultry

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2-2 lbs turkey breast tenderloins
2 tablespoons olive oil, divided
2 cups chopped onions
1 garlic clove, minced
1 teaspoon dried thyme
1 cup low-fat chicken broth
3/4 cup apple cider

Steps:

  • Combine flour, salt and pepper. Slice tenderloin into 1 inch thick medallions; flatten slightly with the heel of your hand. Coat both sides of medallions with flour, shaking off excess. Reserve remaining flour mixture.
  • In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add medallions and cook until no longer pink, about 2 to 3 minutes per side. Transfer meat to a platter and cover to keep warm.
  • Place skillet with drippings over medium heat. Add remaining 1 tablespoon of olive oil, onion and garlic; cook, stirring occasionally, until onions are golden brown and caramelized, about 7 minutes.
  • Stir in reserved flour mixture and thyme; cook and stir for 1 minute. Whisk in chicken broth and apple cider. Bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes. Pour sauce over medallions and serve.

Nutrition Facts : Calories 298.9, Fat 8, SaturatedFat 1.3, Cholesterol 105.6, Sodium 231.8, Carbohydrate 11.6, Fiber 1.4, Sugar 3.5, Protein 43.1

TARRAGON TURKEY MEDALLIONS



Tarragon Turkey Medallions image

Preparation of this entrée is very fast paced, so have your side dishes ready before you begin cooking it. Mixed salad greens topped with Cider Vinaigrette (page 96) and Rice and Vegetable Pilaf (page 252) make good accompaniments.

Yield Serves 4; 3 ounces turkey per serving

Number Of Ingredients 9

2 tablespoons fresh lemon juice
2 tablespoons water
1 1/2 teaspoons fresh tarragon or 1/2 teaspoon dried, crumbled
1 medium garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Cooking spray
2 teaspoons olive oil
1 1-pound turkey tenderloin, all visible fat discarded, cut crosswise into 1/4-inch slices

Steps:

  • In a small bowl, whisk together the sauce ingredients. Set aside.
  • Lightly spray a large skillet with cooking spray. Heat the oil over high heat, swirling to coat the bottom. Cook the turkey in a single layer for 2 minutes. Turn over and cook for 3 minutes, or until no longer pink in the center. Transfer to a serving plate. Set aside.
  • Pour the sauce into the skillet. Cook for 15 to 20 seconds, or until the mixture reduces to 2 tablespoons, stirring constantly with a flat spatula. Drizzle over the turkey.
  • Substitute a 1-pound pork tenderloin for the turkey. Cook as directed above.
  • (Per serving)
  • Calories: 149
  • Total fat: 3.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 2.0g
  • Cholesterol: 70mg
  • Sodium: 202mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 28g
  • Calcium: 15mg
  • Potassium: 349mg
  • 3 very lean meat

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