Grecian grilled turkey

Yield: 4 servings

Measure Ingredient
1½ pounds Turkey breast; boneless and
\N \N ; skinless sliced
\N \N ; 1/2\" thick
1 cup Lemon juice; freshly squeezed
½ cup Olive oil
¼ cup Red wine vinegar
2 tablespoons Dried rosemary
2 tablespoons Dried oregano
1 tablespoon Garlic clove; minced
1 teaspoon Salt
1 pinch Garlic powder
1 dash Black pepper

In a large bowl combine, lemon juice, olive oil, vinegar, rosemary, oregano, garlic, salt and pepper. Place turkey breasts in a large ziplock bag and pour liquid into bag and seal. Refrigerate overnight.

Remove the turkey from the fridge, pat dry the marinade with paper towels.

Discard remaining marinade. Prepare the grill for the direct cooking method. Place turkey breasts on the hot grid over medium-hot coals. Cook 8-10 minutes per side or until juices run clear.

Remove from grill and let sit for 10 minutes prior to service so that the juices are absorbed back into the meat.

NOTES : Marinate as long as 24 hours in the fridge.

Recipe by: Larry Gerber

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