Pritikin Roasted Turkey and Vegetables

Marinade for Turkey:

• 1 cup red wine
• 2 Tablespoons paprika
• 2 white onions, chopped
• 2 cups fresh orange juice
• ¼ cup fresh grapefruit juice
• 1 cup water
• 2 stalks celery, chopped
• 2 Tablespoons chopped garlic
• 2 bay leaves
• 1 Tablespoon salt-free lemon pepper
• 1 Tablespoon dried oregano
• 1 Tablespoon chopped fresh thyme leaves
• 1 Tablespoon minced fresh rosemary
• 1 Tablespoon chopped fresh sage leaves

Mirepoix:
 (the French name for a combination of vegetables)

• 3 carrots, chopped into large pieces
• 4 white or yellow onions, chopped into large pieces
• 1 head of celery, chopped into large pieces
• 2 heads of garlic, chopped

Gravy

• Drippings/vegetables from the turkey roasting pan
• 1 pint vegetable stock (low-sodium)
• 1 Tablespoon fresh chopped thyme leaves
• 3 Tablespoons balsamic vinegar
• 2 Tablespoons tomato paste
• 2 Tablespoons cornstarch dissolved in 2 T. cold water

• Roast Turkey Mirepoix

• 1. In a food processor, combine all turkey marinade ingredients and puree.
  2. Use mixture to marinate turkey breasts for at least 1 hour.
  3. Remove turkey breasts from marinade and drain. In a large nonstick skillet on high heat, sear breasts on both sides until golden brown, about 2 minutes per side.
  4. In a large roasting pan, place mirepoix. Place turkey breasts on top. Cover with aluminum foil and bake at 275° for 2 ½ hours.
  5. Remove cover and bake at 375° until done. (For nicely moist turkey breasts, a meat thermometer should register no more than 175°.)
  6. Save drippings from pan to make gravy
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• 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.