Lemon Herb Turkey Breast Wednesday, March 25, 2009


1 boneless turkey breast or boneless turkey roast, 2 1/2 to 3 pounds

juice and zest of 2 lemons
2 TBSP fresh rosemary, or 1 scant tsp dried crumbled rosemary
1 tsp dried leaf oregano
2 TBSP spicy mustard or Dijon
1/2 cup chicken stock or water
salt and pepper, to taste
2 cloves garlic, crushed and minced


Place turkey, skin side down, in a large leakproof food storage bag or a glass or ceramic dish. Combine marinade ingredients and pour over turkey, turning to coat all sides. Cover and refrigerate for 4 to 8 hours, or overnight. Place turkey and marinade in the slow cooker, cover and cook on LOW for 6 to 8 hours, or until tender.

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