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Roasted Turkey and Gravy Recipe | |
American Turkey | |
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Ingredients:
6 to 8 pounds skinless turkey breastMarinade for Turkey: 1 cup red wine 2 tablespoons paprika 2 white onions, chopped 2 cups fresh orange juice 2 stalks celery, chopped 2 tablespoons chopped garlic 2 bay leaves 1 tablespoon salt-free lemon pepper 1 tablespoon dried oregano 1 tablespoon fresh thyme leaves 1 teaspoon fresh rosemary, minced Mirepoix: 3 carrots, chopped 2 white or yellow onions, chopped 1 head of celery, chopped Gravy Drippings/vegetables from the turkey roasting pan 1 pint vegetable stock (low-sodium) 1 tablespoon fresh, chopped thyme 3 tablespoons balsamic vinegar 2 tablespoons tomato paste 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
Directions:
Roast Turkey & Mirepoix1. In a food processor, combine all marinade ingredients and puree. 2. Use mixture to marinate turkey breasts. 3. Place mirepoix in a roasting pan and place marinated turkey on top. 4. Cover with aluminum foil and bake at 275 degrees F. for 2 ½ hours. 5. Remove cover and bake at 375 degrees F. until done. (For nicely moist turkey breasts, a meat thermometer should register no more than 175 degrees Fahrenheit.) 6. Save drippings from pan to make gravy. Gravy 1. In a small saucepan on medium heat on the stove, reduce all ingredients, except cornstarch mixture, by about half (about 20 minutes). 2. Thicken with cornstarch mixture. Strain and serve. Serves 24
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