Whisk orange zest and juice, lemon zest and juice, honey and pepper in a small bowl. Set aside.
Place each fillet between 2 sheets of plastic wrap. Pound until 1.25-cm thick. Sprinkle both sides with 1/4 tsp salt.
Half-fill a medium saucepan with water. Add remaining salt; bring to the boil over medium-high heat. Add beans; cook just until they turn bright green, 3 minutes. Drain. Transfer to a platter and keep warm.
Meanwhile, melt butter in a large non-stick frying pan over medium-high heat. Add the onion, shallot and garlic; sauté for 2 minutes or just until the onion is transparent but not brown. Use a slotted spoon to transfer mixture to a plate.
Sauté turkey in same pan, 3 minutes on each side. Arrange on top of the platter of beans. Keep hot. Pour the reserved juice mixture into the pan, add onion mixture; boil 2 minutes. Spoon over turkey and beans and serve.