Roasted Turkey and Gravy

Ingredients

• 6 to 8 pounds skinless turkey breast
• Marinade 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 & Mirepoix
1. 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.

Submitted 11/8/12.
Source: Chef Anthony Stewart from the Pritikin Longevity Center
Submitted By: b smith

Roasted Turkey and Gravy