Turkey Breast with Lemon Caper Sauce
Marinade:
1 cup parsley
5 large cloves garlic
11/2 cups fresh lemon juice
1 cup vegetable oil
4 teaspoons crushed rosemary
11/2 teaspoons salt
Freshly ground pepper to taste
Process parsley and garlic in food processor until chopped. Add lemon juice, oil, rosemary, salt, and pepper. Process constantly for 3 minutes.
1 (5- to 6-pound) bone-in turkey breast
Salt and pepper to taste
6 tablespoons chilled unsalted butter, divided
1/4 cup drained capers
Cooked wild rice
Rinse turkey and pat dry. Combine with Marinade in plastic food storage bag; mix to coat well. Marinate in refrigerator overnight.
Let stand until room temperature. Drain turkey, reserving Marinade. Place turkey in roasting pan. Sprinkle with salt and pepper to taste. Roast at 400 degrees for 30 minutes. Reserve 2/3 cup of the Marinade. Roast turkey for 1 hour longer, basting with remaining marinade. Cool turkey while making caper sauce.
Bring reserved 2/3 cup Marinade to a boil in saucepan; remove from heat. Whisk in 2 tablespoons butter. Cook over low heat for several minutes, whisking in remaining butter 1 tablespoon at a time. Stir in capers.
Cut turkey into thin slices. Serve over wild rice with caper sauce.
Makes 12 servings.