No boring turkey, here. This is a flavor bomb good for holiday meals and all year round.
Ingredients
Marinade for Turkey
1whole pineapple peeled and chopped
2medium onions peeled and chopped
2whole oranges washed and chopped(peel and all)
¼cupgarlic finely minced
1tablespoonlemon pepper(salt-free)
3tablespoonsoregano, dry
3tablespoonsfresh thyme leaves
3tablespoonsfinely chopped fresh rosemary
3tablespoonsfresh sage chopped
1cupbalsamic vinegar
¼cupmolasses optional
Mirepoix (roasted vegetables)
2medium carrots chopped into large pieces
3medium onions chopped into large pieces
1celery stalks (finely diced or chopped)
2garlic finely minced
Turkey Breasts
6poundsturkey breasts
Instructions
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.