Recipes · Main dishes
Orange Mustard Turkey Medallions
AI-written · not yet kitchen-tested
Evenly thick medallions cook more predictably than one large piece. Honey and orange juice brown rapidly, so keep the direct grilling stage brief.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 700 g (1.5 lb) turkey breast
- 1 orange
- 1 tbsp medium-hot mustard
- 1 tbsp honey
- 2 tbsp canola oil
- 1 tsp salt
- 0.5 tsp black pepper
Method
- Do not wash the turkey; cut into medallions about 3/4 inch (2 cm) thick. Grate the orange zest and mix 3 tablespoons of juice with mustard, honey, oil, salt and pepper. Marinate covered in the refrigerator for 30 minutes.
- Preheat a gas grill to about 375 °F (190 °C) with direct and indirect zones. Scrape off and discard the excess raw marinade.
- Grill directly for about 3 minutes per side. Move indirectly sooner if the honey makes the surface brown too rapidly.
- Finish indirectly with the lid closed for another 8 to 10 minutes. Measure at least 158 °F (70 °C) for 2 minutes in the thickest part and cook longer if needed. Use clean tools and fresh ware.
Tip: Cooking times are untested estimates. Check earlier for thinner pieces or changing grill heat, and cook longer as needed.
Food safety: Always cook poultry all the way through: the core temperature at the coldest point must reach at least 158 °F (70 °C) and be held there for at least 2 minutes; use a kitchen thermometer.