Lemon-Basted Turkey Breast by Lou
Seibert Pappas
This elegant turkey dish has
a hint of Greek flair. It is one of the tastiest dishes you can make in
your crock-pot.
This article sponsored by:
1 2-1/2 pound turkey
breast
MARINADE:
coarsely grated peel and juice of 2 lemons
2 tablespoons fresh rosemary {or 1 teaspoon dried rosemary}
2 tablespoons fresh oregano or 1 teaspoon dried oregano}
2 tablespoons Dijon mustard
1/2 cup white wine
Salt and pepper to taste
2 cloves garlic, minced
Directions
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.
___________________________
Food has been Lou Pappas's passion for most of her life. She is the author
of 28 cookbooks, including 8 other titles in the Artful Kitchen
series-Biscotti, Cheesecake, Holiday Feasts, Pesto, Cinnamon, Chutneys &
Relishes, Ginger, and Pizzette - published by Chronicle Books. Her many
food, wine, and travel articles have appeared in national magazines and
newspapers. A former newspaper food editor for the Peninsula Times
Tribune, Ms. Pappas lives in Palo Alto, California.
Source: Extra-Special Crockery Pot
Recipes {Lou Seibert Pappas}
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