FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
& 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
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!
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
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
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: [email protected]
All contents are copyright © 1990 - 2020 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.