Citrus-Marinated Turkey Breast

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1.7 min read

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!
Prep Time1 hour
Active Time3 hours
Total Time4 hours
Course: Dinner, Entertaining, Main Course, Main Dish, Marinade
Cuisine: American, Poultry
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

Turkey Breasts

  • 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.
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