Citrus-Marinated Turkey Breast
Move over, Top Chefs. Here’s a roasted turkey breast recipe that sings with brand new flavors! Fresh pineapple, fresh oranges, fresh rosemary, balsamic vinegar, molasses… oh my!
Yield: 40 3.5- to 4-ounce servings of turkey breast
Marinade for Turkey
- 1 whole pineapple peeled and chopped
- 2 medium onions peeled and chopped
- 2 whole oranges washed and chopped (peel and all)
- 1/4 cup garlic chopped
- 1 tablespoon lemon pepper (salt-free)
- 3 tablespoons oregano (dry)
- 3 tablespoons fresh thyme leaves
- 3 tablespoons fresh rosemary minced
- 3 tablespoons fresh sage chopped
- 1 cup balsamic vinegar
- 1/4 cup molasses optional
Mirepoix (roasted vegetables)
- 2 medium carrots chopped into large pieces
- 3 medium onions chopped into large pieces
- 1 head celery chopped into large pieces
- 2 heads garlic chopped
- 10-12 pounds turkey breasts
- Remove skin from turkey breasts.
- For marinade: In a food processor, combine all ingredients (pineapple through molasses) and puree. Use mixture to marinate turkey breasts in refrigerator for at least 3 hours.
- Remove turkey breasts from marinade and drain. Reserve marinade if you are making Sage Dressing.*
- Pre-heat oven to 375 degrees F. Place mirepoix ingredients in a large roasting pan and place marinated turkey breasts on top.
- Cover with aluminum foil and bake at 375 degrees for 2-1/2 hours.
- Remove cover and bake at 450 degrees for 1 hour or until done. (The juice from the breast center should be clear.) For nicely moist turkey breasts, a meat thermometer should register no more than 175 degrees F.
- Use drippings from pan to make gravy. First, skim off any fat. Then puree vegetables and juice.
* A wonderful side dish for Citrus-Marinated Turkey Breast is Sage Dressing.