From Chef Anthony Stewart, this low-fat, low-calorie, low-sodium Thanksgiving feast will have your waistband giving thanks this year!
Stolen with permission from Chef Anthony Stewart, Executive Chef at Pritikin Longevity Center & Spa, this low-fat, low-calorie, low-sodium version of the Thanksgiving feast will have your waistband giving thanks this year! As the average American eats about 3,000-3,500 calories during the Thanksgiving meal, SupermarketGuru.com thought we could all use a healthy alternative, but oh-so-tasty menu.
Surrounded by fresh herbs and roasted veggies, this turkey breast recipe is sure to be succulent and flavor-rich, but very low in calories and fat – only about 120 calories and 1 gram of fat per three-ounce serving. And with no added salt in the salsa - what a difference compared to many salsas on supermarket shelves, which can ratchet up 200 milligrams or more of sodium per serving. This Orange Cranberry Salsa is delicious, not just with turkey for Thanksgiving, but with any kind of poultry, year-round - it’s a winner for both palate and blood pressure. This menu makes the perfect Thanksgiving celebration for both your taste buds and your heart!
Chef Anthony Stewart has won accolades worldwide, including five gold medals in top culinary competitions, for his masterful use of foodstuffs like fresh seafood and tropical fruit from his native Jamaica. When not in the kitchen, he’s in the classroom, and has inspired thousands of Pritikin guests “to have some fun!”
Pritikin Longevity Center & Spa
This recipe makes about 24 x 3 oz servings of Turkey and about 12 x 2 tablespoons per servings of Orange Cranberry Salsa.
This is a 4 part recipe:
***Orange Cranberry Salsa
Ingredients for the Turkey:
6 to 8 pounds of turkey breasts, skins and bones removed
Ingredients for the *Turkey Marinade:
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
Ingredients for the **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 tablespoons cold water
Ingredients for the ***Orange Cranberry Salsa:
1 cup chopped cranberries (fresh or frozen)
1 Tablespoon frozen apple juice concentrate
2 oranges, segmented and chopped
1 tomato, diced
½ teaspoon chopped garlic
Half of red onion, finely chopped
Half of jalapeno pepper, finely chopped
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh cilantro (optional)
Steal This Recipe® Step by Step Instructions for the *Turkey Marinade and Turkey:
In a food processor, combine all turkey marinade ingredients and puree.
Use mixture to marinate turkey breasts for at least 1 hour.
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.
In a large roasting pan, place mirepoix. Place turkey breasts on top.
Cover with aluminum foil and bake at 275 degrees for 2 ½ hours.
Remove cover and bake at 375 degrees until done. (For nicely moist turkey breasts, a meat thermometer should register no more than 175 degrees.)
Save drippings from pan to make the gravy.
Steal This Recipe® Step by Step Instructions for the **Gravy:
In a small saucepan on medium heat on the stove, reduce all ingredients, except cornstarch mixture, by about half (about 20 minutes).
Thicken with cornstarch mixture. Strain and serve.
Steal This Recipe® Step by Step Instructions for the *** Orange Cranberry Salsa:
In a small saucepan, cook cranberries and apple juice concentrate on medium heat until the cranberries begin to break down, about 5 minutes. Let cool.
In a large bowl, combine cranberry mixture and all remaining ingredients and mix well, using a spoon.
Let sit for 15 minutes in refrigerator before serving.