Easy Orange Teriyaki Turkey Medallions – Better Than Takeout
Easy Orange Teriyaki Turkey Medallions are crispy on the outside, tender on the inside, and ready in just 20 minutes. After making this recipe dozens of times, I’ve discovered the trick to the best teriyaki turkey – and it’s not what you’d expect. The secret is in the marinade. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Tropical Hawaiian Banana Bread with Pineapple and Coconut and Easy Garlic Butter Steak Bites with Potatoes Recipe.
Why This Easy Orange Teriyaki Turkey Medallions – Better Than Takeout Is Pure Comfort
- Crispy on the outside, tender on the inside
- Ready in just 20 minutes
- Better than takeout
- Easy to customize with your favorite veggies
What You'll Need for Easy Orange Teriyaki Turkey Medallions – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ground turkey
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 2 tbsp honey
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- Salt, to taste
- Optional: Green onions, chopped
- Optional: Sesame seeds
📝 Ingredient Notes
- Ground turkey: You can also use ground chicken or pork.
🛒 Tools & Equipment I Recommend
- Meat Thermometer — Ensures perfectly cooked turkey every time → See on Amazon
- Non-stick Skillet — Prevents turkey from sticking and ensures even cooking → See on Amazon
How to Make Easy Orange Teriyaki Turkey Medallions – Better Than Takeout
- Marinate: In a bowl, combine soy sauce, orange juice, honey, ginger, garlic, red pepper flakes, and black pepper. Add ground turkey and mix well. Cover and refrigerate for at least 30 minutes.
- Cook: Preheat a non-stick skillet over medium-high heat. Form turkey mixture into medallions and cook for 4-5 minutes on each side, until browned and cooked through. Season with salt to taste.
- Serve: Garnish with green onions and sesame seeds. Serve over rice or noodles, and enjoy!
Cook's Tips for Perfect Easy Orange Teriyaki Turkey Medallions – Better Than Takeout
- Common mistake and fix: The #1 reason this recipe fails is overcooking the turkey, which makes it dry. To prevent this, use a meat thermometer to ensure the turkey reaches 165°F (74°C), then remove it from the heat immediately.
- Pro tip: For a spicier version, add more red pepper flakes or a pinch of cayenne pepper to the marinade.
- Pro tip: To make this recipe gluten-free, use tamari instead of soy sauce.
- Pro tip: For a lighter version, use low-sodium soy sauce and skip the optional toppings.
Storing & Reheating Easy Orange Teriyaki Turkey Medallions – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Marinate the turkey up to 24 hours in advance. Cook just before serving.
Freezing Easy Orange Teriyaki Turkey Medallions – Better Than Takeout
Freeze cooked turkey medallions for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes, until heated through. Microwave: Reheat in the microwave for 1-2 minutes, until heated through. Add a little water to the container to prevent drying out.
Recipe Notes
- Chef tip: For a quick and easy side dish, try my Easy Veggie Scrambled Eggs on Toast for Quick Breakfast.
- Best substitution: Use ground chicken or pork instead of turkey for a similar result.
- Make-ahead: Marinate the turkey up to 24 hours in advance. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your turkey is sticking to the pan, add a little oil or water to help it release.
Want to level up this recipe?
High-speed Blender — Makes quick work of blending marinades and sauces → Check price on Amazon
Easy Orange Teriyaki Turkey Medallions – Better Than Takeout
Ingredients
Main Ingredients
- 1 lb ground turkey
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 2 tbsp honey
- 1 tbsp grated ginger
- 2 cloves garlic, minced
Seasonings
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- Salt, to taste
Optional Toppings
- Green onions, chopped
- Sesame seeds
Instructions
- Marinate: In a bowl, combine soy sauce, orange juice, honey, ginger, garlic, red pepper flakes, and black pepper. Add ground turkey and mix well. Cover and refrigerate for at least 30 minutes.
- Cook: Preheat a non-stick skillet over medium-high heat. Form turkey mixture into medallions and cook for 4-5 minutes on each side, until browned and cooked through. Season with salt to taste.
- Serve: Garnish with green onions and sesame seeds. Serve over rice or noodles, and enjoy!
Notes
- Chef tip: For a quick and easy side dish, try my Easy Veggie Scrambled Eggs on Toast for Quick Breakfast.
- Best substitution: Use ground chicken or pork instead of turkey for a similar result.
- Make-ahead: Marinate the turkey up to 24 hours in advance. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your turkey is sticking to the pan, add a little oil or water to help it release.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked turkey medallions for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until heated through. Add a little water to the container to prevent drying out.
- Make ahead: Marinate the turkey up to 24 hours in advance. Cook just before serving.
Nutrition Per Serving
- Calories: 220
- Protein: 25g
- Fat: 8g
- Carbs: 15g
- Fiber: 0g
- Sugar: 12g
- Sodium: 700mg
- Cholesterol: 80mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Orange Teriyaki Turkey Medallions – Better Than Takeout FAQs
Yes, marinate the turkey up to 24 hours in advance. Cook just before serving.
Overcooking is the most common reason for dry turkey. Use a meat thermometer to ensure the turkey reaches 165°F (74°C), then remove it from the heat immediately.
Yes, cook turkey medallions at 375°F (190°C) for 8-10 minutes, flipping halfway through, until browned and cooked through.
Yes, freeze cooked turkey medallions for up to 2 months. Thaw overnight in the fridge before reheating.
Use ground chicken or pork for a similar result.
A Warm Final Note
I can’t wait for you to try Easy Orange Teriyaki Turkey Medallions – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
