I remember the first time I made Turkey Medallions with Orange Teriyaki Sauce for a busy weeknight dinner. It was one of those evenings when the fridge was looking a bit bare, and I needed something fast, tasty, and a little different from the usual routine. This dish saved the night with minimal fuss and big flavor. Everyone around the table was surprised at how juicy and flavorful the turkey was, especially with that sweet-and-savory orange teriyaki glaze. Since then, it’s become my go-to when I want a reliable dinner that’s both comforting and exciting.
Turkey Medallions with Orange Teriyaki Sauce fits perfectly into real home cooking because it uses simple, familiar ingredients you probably already have on hand. It doesn’t call for any fancy equipment or complicated techniques. The inspiration here is all about making sure you have an easy turkey dinner idea that feels special without feeling like a chore.
What makes this recipe worth making again and again is how versatile it is. This orange teriyaki sauce brings a citrusy brightness that’s an excellent alternative to more traditional teriyaki glazes, especially if you usually lean toward citrus teriyaki chicken alternatives. The turkey medallions cook quickly, and the sauce reduces down to a lovely glaze that you’ll want to drizzle generously.
If you’re a fellow home cook looking for a practical, flavorful dish to add to your rotation—whether for a weeknight meal or when guests come over—I warmly invite you to try Turkey Medallions with Orange Teriyaki Sauce. It’s dependable, quick, and always satisfies hungry family and friends alike.
What You’ll Need:
- 1 pound turkey medallions (about 6 pieces, trimmed)
- 1/2 cup soy sauce (use low-sodium for a lighter flavor)
- 1/3 cup fresh orange juice (about one large orange, or bottled if needed)
- 2 tablespoons honey (for that sweet balance in the orange teriyaki sauce)
- 1 tablespoon rice vinegar (adds gentle acidity)
- 2 teaspoons freshly grated ginger (or 1/2 teaspoon ground ginger if fresh isn’t available)
- 2 cloves garlic, minced (adds depth to the teriyaki glaze)
- 1 tablespoon cornstarch (to thicken the sauce)
- 2 tablespoons water (for slurry to mix with the cornstarch)
- 1 tablespoon vegetable or canola oil (for cooking the turkey medallions)
- Optional: sesame seeds and chopped green onions (for garnish)
No worries if you don’t have fresh ginger; ground ginger works well in this Turkey Medallions with Orange Teriyaki Sauce recipe without losing that distinct zing. The soy sauce you find on the regular grocery aisle is perfectly fine.
This Turkey Medallions with Orange Teriyaki Sauce keeps costs reasonable because turkey medallions are often affordable compared to other cuts of meat, and the sauce uses pantry staples. If you want to save time, you can use bottled orange juice instead of fresh, and pre-minced garlic from a jar works great in a pinch.
For prep shortcuts, measure out the sauce ingredients first and combine them before getting started with cooking. It makes things flow easier once you’ve got your turkey ready.
If you end up with leftovers, store them covered in the fridge for up to three days. Reheat gently to avoid drying out the turkey medallions.
I like adding a bit more honey to the sauce when serving for a touch of extra sweetness, especially if I know the kids will be eating it.
Let’s Make It Together:
- Start by patting the turkey medallions dry with paper towels. This helps them brown beautifully when cooked. If you’re curious about cooking turkey tenderloins with utmost tenderness, here’s a great guide that I found useful and wanted to share.
- In a small bowl, whisk together the soy sauce, fresh orange juice, honey, rice vinegar, grated ginger, and minced garlic. This mix will become the orange teriyaki sauce that brings all the flavor.
- In another small bowl, mix the cornstarch and water to make a slurry. This will thicken the sauce perfectly toward the end.
- Heat the vegetable oil in a large skillet over medium-high heat. When hot, add the turkey medallions in a single layer without crowding the pan. Sear for about 3-4 minutes per side until golden brown and cooked through – the internal temperature should reach 165°F. While your turkey medallions cook, you can prepare a simple green salad or cook some rice to serve alongside.
- Once the turkey is nearly done, pour in the orange teriyaki sauce mixture. Bring to a gentle boil, then reduce the heat.
- Stir in the cornstarch slurry to the skillet, and cook for another 1-2 minutes until the sauce thickens into a glossy glaze.
- Taste the sauce and adjust sweetness or saltiness to your liking—sometimes I sprinkle a little extra black pepper or a pinch of red flakes for subtle heat.
- Remove the medallions and spoon the orange teriyaki sauce over them. Your kitchen will smell amazing when your Turkey Medallions with Orange Teriyaki Sauce is ready—the bright citrus and ginger mingling with honey and soy is such a crowd-pleaser.
- If you’re crunched for time, a shortcut I’ve used is to prepare the sauce ahead and just warm it through as the turkey finishes cooking. You can find more marinade tricks at this Turkey Tenderloin Marinade post.
Don’t worry if your turkey medallions look a little uneven after cooking; slicing them against the grain helps keep them tender and easy to bite. Over the years, I’ve learned that taking your time here makes all the difference in a moist, flavorful meal. For more turkey inspiration, your family might also enjoy trying a turkey burger chili that brings cozy flavors in a different way—check out my favorite over at AllFoodsRecipe.com turkey burger chili.
How to Serve & Enjoy:
This Turkey Medallions with Orange Teriyaki Sauce shines best when paired with simple sides like steamed jasmine rice or fluffy quinoa, which soak up the delicious citrusy glaze.
I often serve this dish with oven-roasted broccoli or a crisp Asian-style slaw because their slight bitterness balances the sweetness of the sauce perfectly.
For a more festive feel—for holidays or casual dinner parties—sprinkle toasted sesame seeds over the medallions and scatter thinly sliced green onions on top. It adds a nice pop of texture and fresh flavor.
Turkey Medallions with Orange Teriyaki Sauce is great for cozy dinners at home or when you want to impress without too much fuss. I’ve served this to friends, and the consensus is always that it tastes like you put more effort in than you really did.
If you have leftovers, try slicing the medallions thin and tossing them into a wrap with crunchy veggies or even reheating for a quick lunch bowl over brown rice with some steamed veggies. I sometimes mix the sauce into stir-fried vegetables for a quick, flavorful meal the next day.
Seasonal variations work well, too—adding a splash of grapefruit juice along with orange can brighten it further during warmer months.
You might also find inspiration on similar dishes like this citrus teriyaki chicken alternative on The Alpha Gal Kitchen’s page, where they share different takes and seasoning ideas. Here’s a Turkey Breast Tenderloin Recipe with Rosemary and Thyme that was also a hit in my kitchen and could be a nice change to your turkey rotation.
Your Questions Answered:
Q: Can I make Turkey Medallions with Orange Teriyaki Sauce ahead of time?
A: Absolutely. You can prepare the sauce a day ahead and store it in the fridge. Cook the turkey medallions fresh for best texture but warming leftovers with sauce works well. I’ve found that gently reheating in a skillet keeps the medallions juicy.
Q: What’s a good substitute for cornstarch in the orange teriyaki sauce?
A: You can use arrowroot powder or flour as a thickener. I usually keep cornstarch on hand since it gives the sauce a clear, glossy finish, which really makes the dish shine.
Q: How do I adjust this recipe for more or fewer people?
A: Just multiply or divide the ingredients accordingly. Turkey medallions cook quickly, so keep an eye on the pan to avoid overcrowding. Cooking in batches ensures even browning.
Q: Can I use chicken instead of turkey medallions?
A: Definitely. This orange teriyaki sauce works wonderfully as a citrus teriyaki chicken alternative. The flavors and cooking times are very similar.
Q: What can I add to make this more filling?
A: Adding steamed rice, roasted potatoes, or even some stir-fried veggies rounds out the meal. Since the sauce is flavorful, simple sides work best to keep the dish balanced.
Q: Is it possible to grill the turkey medallions?
A: Yes, grilling works well and adds a smoky note. Just brush oil on the medallions and grill over medium heat, basting with the orange teriyaki sauce near the end.
Q: Can I make this gluten-free?
A: Swap regular soy sauce for tamari or a gluten-free soy sauce alternative. Everything else in the Turkey Medallions with Orange Teriyaki Sauce can stay the same.
If you want more ideas on juicy turkey cooking techniques, you might find this post on turkey tenderloin cooking helpful. It inspired some of my best turkey medallion cooking habits.
Final Thoughts:
Turkey Medallions with Orange Teriyaki Sauce has earned a special spot in my recipe collection because it delivers consistent, delicious results without complicated steps. It’s a dish that feels like a treat but fits right into everyday cooking routines.
My Best Turkey Medallions with Orange Teriyaki Sauce Tips:
- Pat those medallions dry before cooking for better searing.
- Make the sauce while the turkey cooks so everything finishes together.
- Don’t rush the sauce thickening step—those final minutes bring the flavor together perfectly.
Over the years, I’ve tried adding a splash of pineapple juice for extra tropical vibes, swapping honey with maple syrup for a different sweetness, and even tossing in some chili flakes for heat. Each variation has been a hit, but the classic orange honey teriyaki glaze still gets the most requests from family and friends.
If you’re looking for a turkey meal idea you can count on, I hope you make this recipe your own. Find little touches that fit your taste and kitchen style. That’s the beauty of cooking at home.
Before you head off to try it, you might also enjoy checking out my turkey burger chili recipe for another crowd-pleaser that’s just as trustworthy. (Find it here: turkey burger chili.)
Thanks for letting me share my Turkey Medallions with Orange Teriyaki Sauce with you. I’m confident it’ll bring joy to your table as it has mine. Happy cooking, friends!
Turkey Medallions with Orange Teriyaki Sauce
Tender turkey medallions glazed with a vibrant orange teriyaki sauce, offering a flavorful and healthy twist on a classic favorite. Perfect for a quick weeknight dinner packed with citrusy sweetness and savory umami.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 lb turkey breast medallions
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- In a small bowl, whisk together orange juice, soy sauce, honey, rice vinegar, grated ginger, and minced garlic to create the orange teriyaki sauce.
- Heat vegetable oil in a large skillet over medium-high heat. Add turkey medallions and cook about 3-4 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, pour in the orange teriyaki sauce and bring to a simmer.
- Mix the cornstarch slurry again and slowly whisk into the simmering sauce. Cook for 1-2 minutes until the sauce thickens.
- Return the turkey medallions to the skillet and coat them evenly with the sauce. Cook for an additional 1-2 minutes to heat through.
- Remove from heat, drizzle with sesame oil, and sprinkle with sesame seeds and chopped green onions before serving.
Notes
Serve this dish over steamed jasmine rice or alongside stir-fried vegetables for a complete meal. For extra zest, add a pinch of red pepper flakes to the sauce.