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    Lemon-Basted Turkey Breast


    Source of Recipe


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    2 1/2 pound turkey breast
    coarsely grated peel and juice of 2 lemons
    2 tablespoons fresh rosemary or 1 teaspoon dried
    2 tablespoons fresh oregano or 1 teaspoon dried
    2 tablespoons Dijon mustard
    1/2 cup white wine
    salt
    pepper
    2 cloves garlic, minced

    Place turkey, skin side down, in a nonmetallic dish. Combine marinade
    ingredients and spoon over, turning to coat turkey. Cover and
    refrigerate for several hours or overnight. To cook, place turkey
    and marinade in the crockery pot and cook on Low for 6 to 8 hours,
    or until tender.

 

 

 

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