FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Holiday RecipesTURKEY and GOOSE RECIPES >>>>> >  Pritikin’s Roast Turkey Marinade

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

PRITIKIN’S  ROAST TURKEY MARINADE

Pritikin’s Roast Turkey

Surrounded by fresh herbs and roasted veggies, your turkey breast is sure to be succulent and flavor-rich, but very low in calories and fat – only about 120 calories and 1 gram of fat per three-ounce serving.  The perfect Thanksgiving celebration for both taste buds and heart!

INGREDIENTS

Marinade For Turkey (for 6-8 lbs turkey breast)
• 1 cup red wine
• 2 Tablespoons paprika
• 2 white onions, chopped
• 2 cups fresh orange juice
• ¼ cup fresh grapefruit juice
• 1 cup water
• 2 stalks celery, chopped
• 2 Tablespoons chopped garlic
• 2 bay leaves
• 1 Tablespoon salt-free lemon pepper
• 1 Tablespoon dried oregano
• 1 Tablespoon chopped fresh thyme leaves
• 1 Tablespoon minced fresh rosemary
• 1 Tablespoon chopped fresh sage leaves

Mirepoix (the French name for a combination of vegetables):
• 3 carrots, chopped into large pieces
• 4 white or yellow onions, chopped into large pieces
• 1 head of celery, chopped into large pieces
 

DIRECTIONS

In a food processor, combine all turkey marinade ingredients and puree.

Use mixture to marinate turkey breasts for at least 1 hour.

Remove turkey breasts from marinade and drain.  In a large nonstick skillet on high heat, sear breasts on both sides until golden brown, about 2 minutes per side.

In a large roasting pan, place mirepoix.  Place turkey breasts on top.  Cover with aluminum foil and bake at 275° for 2½ hours.

Remove cover and bake at 375° until done.  (For nicely moist turkey breasts, a meat thermometer should register no more than 175°)

Save drippings from pan to make gravy.
 

Recipe and photo courtesy of Chef Anthony and the Pritikin Kitchen www.pritikin.com
 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.