© 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
Sauce Bigarade:
4 oz butter
4 oz all-purpose flour
1/2 tbsp thyme, dry leaf
2-1/2 pints turkey stock
1-1/2 c orange juice
5 tbsp red currant jelly
2/3 c dry white wine
1-1/2 tbsp browning agent
Salt and white pepper, to taste
3 oz butter substitute
50 1 oz each turkey tenderloin medallions
Fresh thyme sprigs, as needed
To make sauce, melt butter in sauce pan. Add flour and prepare a brown roux. Add thyme and saute for 2-3 seconds. Add stock, orange juice, red currant jelly, white wine, and browning agent. Simmer for 30 minutes. Season to taste.
To Order: Heat 1 teaspoon of butter substitute in a saute pan over medium-high heat. Saute turkey medallions for 1 minute per side.
Pool 1-1/2 ounces of sauce on warm plate and place 5 medallions on top.
Garnish with sprigs of fresh thyme.
Total Calories 360
Calories from Fat 100
Total Fat 11 g
% Daily Total Fat 17
Saturated Fat 7 g
% Daily Saturated Fat 35
Cholesterol 120 g
% Daily Cholesterol 40
Sodium 670 mg
% Daily Sodium 28
Total Carbohydrates 25 g
% Daily Total Carbohydrates 8
Dietary Fiber 1 g
% Daily Dietary Fiber 4
Sugars 9 g
Protein 36 g
% Daily Protein 15
% Daily Vitamin C 30
% Daily Calcium 2
% Daily Iron 15