A delightful dish combining tender turkey medallions with a tangy cranberry glaze, perfect for a festive dinner.
Heat the butter in a skillet over medium heat.
Ensure the butter is melted but not browned before adding the turkey.
Place the turkey medallions in the skillet and brown on both sides.
Cook the turkey in batches if necessary to avoid overcrowding the skillet.
Reduce the heat to low, cover the skillet, and let the turkey cook until fully done.
Check the internal temperature of the turkey to ensure it reaches 165°F (74°C).
Remove the turkey from the skillet and keep warm.
Cover the turkey with foil to retain its warmth.
Pour off excess drippings from the skillet.
Leave a small amount of drippings for added flavor in the sauce.
Add the cranberry sauce, ground cloves, and sugar to the skillet and heat over low heat.
Stir continuously to prevent the sauce from sticking to the skillet.
Stir in the mandarin orange pieces and cook briefly.
Add the oranges at the end to maintain their texture and freshness.
Serve the turkey medallions topped with the cranberry glaze.
Garnish with fresh orange zest for an extra burst of flavor.
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