Grecian Roasted Turkey

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Grecian Roasted Turkey

* Mediterranean Rub

1 cup Ground dry lemon peel
⅓ cup Sugar, granulated
1 qt. Fresh flat leaf parsley, chopped fine
¼ cup Dry oregano leaves
⅓ cup Fresh rosemary leaves, chopped fine
⅓ cup Sea salt
2 tsp. Black pepper, ground
2 tsp. Crushed red pepper flakes

To Prepare:

  1. Combine all ingredients and blend well.
  2. Place rub into a storage container with lid.
  3. Label, date and refrigerate.

    Serving hint: Slice the turkey and then sprinkle rub over the slices.

Ingredients

40 oz. Water
4 ea. Lemons, fresh, cut in quarters
4 oz. Garlic, fresh, peeled
8 oz. Onions, peeled & quartered
6 oz. Celery, cut into pieces
½ cup Dry oregano
2 cups Fresh lemon juice
1 ½ oz. Kosher salt
2 ea. Butterball French Cut Turkey Breast

Directions

  1. Chop lemons, garlic, onions, celery and oregano in a food processor and blend well.
  2. Blend all ingredients before adding the french cut turkey breasts to a large container.
  3. Marinate for 6-8 hours.
  4. Roast the turkey following Butterball recommended roasting procedures.
  5. Slice then serve sprinkled with Mediterranean Rub.*
Serve with confidence.®

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