Shelly's Recipe

GREEK TURKEY BREAST

Category: Turkey

1 large oven baking bag
1 tablespoon flour
1 4 to 5 pound turkey breast
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/4 cup olive oil
1 tablespoon sea or kosher salt
2 tablespoons freshly ground black pepper
1 cup fresh lemon juice

Preheat oven to 300 degrees F. Open baking bag and add flour. Shake several times to coat inside of bag and place bag in a large roasting pan. Place turkey breast in the bag, breast side down. Combine remaining ingredients in a bowl and pour over the turkey breast. Seal the bag and pierce the top of the bag several times with a sharp knife. Roast for 3 to 4 hours. Remove from bag and pour pan drippings into a gravy boat or bowl. Slice the turkey and serve with the pan drippings.

Makes 8 servings.

NOTES: I serve with cooked white rice or orzo. Sauteed spinach sprinkled with feta cheese would make a delicious accompaniment.

Leftover turkey can be used in Greek-style wrap sandwiches with lettuce, tomato, sliced black olives and a dressing of plain yogurt and crumbled feta.