Yield: 4 servings
|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 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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