Lemon Marinated Turkey



5½ to 6-lb. turkey breast, with skin and bones
1 large onion, chopped
3 carrots, chopped
2 bay leaves
1 teaspoon black peppercorn
¼ cup white vinegar
Salt, to taste
Pepper, to taste


Put turkey in a pot. Add all ingredients and add enough water to cover turkey by 1 inch. Remove turkey. Bring mixture to a boil. Add salt and pepper. Put turkey back into the pot. Cover and simmer 1 hour and 15 minutes. Remove from heat. Let cool uncovered for 15 minutes in pot. Remove turkey

Marinade (for half the turkey breast):
3 Tablespoons lemon juice
1½ teaspoon balsamic vinegar
½ cup olive oil
Zest of 1 large lemon
1/3 cup golden raisins (soaked in boiling water for 5 minutes and drained well)
2 Tablespoons bottled capers
1 Tablespoon parsley, chopped
1 Tablespoon mint, chopped
3 Tablespoons pine nuts
Salt and pepper

Whisk together lemon juice, vinegar, salt and pepper. Add oil in a stream, while whisking. Stir in lemon zest, raisins and capers. Pour over turkey and let marinate overnight or up to 2 days. Let stand at room temperature for 20 minutes. Slice turkey and put back in marinade for one day, also for 6 lb. turkey marinade double. Put turkey on platter. Stir parsley and mint into reserve dressing. Spoon over turkey and sprinkle with nuts.

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