For me, turkey season is never really over. I love turkey as a holiday meal, but also as a weekend or weekday meal. The twist in this recipe is cooking the turkey breasts at a lower temperature. It takes a bit longer, but turns out so moist and delicious. The marinade has a slightly sweet-tart flavor, perfect alongside the turkey’s mildness, and yummy with the caramelized veggies. The recipe calls for cooking the turkey breast with the skin on, then taking the skin off at serving time.That way your turkey will stay moist during cooking, but the amount of fat will stay the same. Research shows that the difference between taking the skin off poultry before cooking or at serving time is negligible. So: skin on for cooking, skin off for eating. Simple enough. Throw a handful of greens on the side of your plate and revel in the ongoing coziness of winter.

 

 

Recipe: Orange-Balsamic Turkey with Caramelized Root Vegetables

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For the turkey and marinade:
  • 1/4 cup frozen orange juice concentrate
  • 1 Tbsp brown sugar
  • 1 1/2 Tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 Tbsp chopped fresh oregano
  • skin-on turkey breast, about 20 oz.
For the vegetables:
  • 3 medium carrots
  • 4 small fingerling potatoes
  • 4 fresh beets
  • 1/2 large red onion
  • 1 Tbsp olive oil
  • 2 tsp fresh lemon juice
  • 1/4 tsp salt and pepper
  1. Preheat the oven to 300 degrees.
  2. Make the marinade: in a bowl large enough to hold the turkey, whisk together the orange juice concentrate, brown sugar, salsamic, mustard and oregano.
  3. Place the skin-on turkey breasts in the bowl and cover with the marinade on all sides. Marinate for up to 24 hours.
  4. Prep the vegetables: cut the carrots, potatoes and beets into chunks. Cut the onion into thick slices. Place the vegetables in a bowl and mix with olive oil and lemon juice.
  5. Place the turkey breast, skin-up, in a large roasting pan with 1/4 cup of water. Spread the vegetables out in the open spaces. Roast, uncovered, for approximately 1 hour, depending on the size of the turkey breasts. Check halfway to see if the pan needs a bit more water. A thermometer will indicated doneness at 160 to 165 degrees -- overcooking will result in dryness.
  6. Remove the turkey breast to a board to rest and cover with foil. If the vegetables are still not browned, then leave them in the pan, raise the oven rack and turn the oven to broil. Broil the vegetables just until light brown and caramelized being careful not to burn them.

This recipe makes 4 servings.
Nutrition for one serving is as follows:

The photograph shows a 10 1/2 inch plate.
305

Calories

7 g

Fat

35.8 g

Protein

25 g

Carbs

4.5

Fibre

216.6 mg

Sodium

75 mg

Cholesterol

Saturated Fat

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This entry was posted in Dinner.