© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
6 c freshly squeezed orange juice
1/3 c olive oil
3 tbsp red wine vinegar
9 Cloves garlic, finely chopped
3 tbsp fresh thyme, finely chopped
2 tbsp orange zest
3/4 tsp freshly ground black pepper
6-8 lbs BONELESS TURKEY BREAST ROAST
9 Medium zucchini, cut on bias into 1/4-inch slices
3 Large red onions, peeled and cut into 1/4-inch slices
Whisk together marinade ingredients.
Marinate turkey roast in 4-1/2 cups marinade, coating all surfaces well. Marinate in covered container, in the refrigerator, for 8-10 hours.
Place zucchini and onion in 2-inch hotel pan and pour remaining 2-1/4 cups marinade over vegetables. Cover and marinate in refrigerator 1 to 4 hours.
Remove turkey roast from marinade, drain turkey and discard marinade.
Lift and shift string netting on roast for easier removal after cooking.
Place roast on grill for indirect cooking. Cover grill and cook 2-1/4 to 3 hours or until center internal temperature reaches 170 degrees F. Let roast stand 10-15 minutes; remove netting.
Remove vegetables from marinade; wipe off excess marinade and season with salt.
Grill vegetables 2 to 3 minutes or until just cooked through.
Cut turkey roast into thin slices. For each portion, layer 3 slices of turkey with vegetables between the slices.
Total Calories 240
Calories from Fat 45
Total Fat 5 g
% Daily Total Fat 8
Saturated Fat 1 g
% Daily Saturated Fat 8
Cholesterol 125 g
% Daily Cholesterol 42
Sodium 85 mg
% Daily Sodium 4
Total Carbohydrates 6 g
% Daily Total Carbohydrates 2
Dietary Fiber 1 g
% Daily Dietary Fiber 4
Sugars 3 g
Protein 42 g
% Daily Protein 4
% Daily Vitamin C 35
% Daily Calcium 4
% Daily Iron 15