Shelly's Recipe

LEMON-HERB TURKEY BREAST

Category: Turkey

1 cup lemon juice
1/2 cup olive oil
1/4 cup soy sauce
1/2 cup packed fresh parsley sprigs
4 green onions, chopped
2 garlic cloves, peeled
1/2 tsp Dijon mustard
1/2 tsp each dried oregano, sage leaves, salt and pepper
1 bone-in turkey breast (6 to 7 lbs)

In a blender, combine the lemon juice, oil, soy sauce, parsley, onions, garlic, mustard and seasonings; cover and process until smooth. Pour 1 cup marinade into a 2-gal. resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining marinade for basting.

Line the bottom of a large shallow roasting pan with foil. Drain and discard marinade; place turkey on a rack in prepared pan. Bake, uncovered, at 325 for 2 to 2-1/2 hours or until a meat thermometer reads 170 degrees, basting every 30 minutes with reserved marinade. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving. Serves 12-14