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Richard Baxter

Grecian Grilled Turkey

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Barbecue ma, Barbman1 4 servings

INGREDIENTS

1 1/2 lb Turkey breast; boneless and
; skinless sliced
; 1/2" thick
1 c Lemon juice; freshly squeezed
1/2 c Olive oil
1/4 c Red wine vinegar
2 tb Dried rosemary
2 tb Dried oregano
1 tb Garlic clove; minced
1 ts Salt
1 pn Garlic powder
1 ds Black pepper

INSTRUCTIONS

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
Converted by MM_Buster v2.0l.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

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