Servings: 6
1 3-pound Turkey Breast half
1 cup Sour cream
1/4 cup Lemon juice
3 tablespoons Vegetable oil
1/4 cup finely chopped Onion
3 cloves Garlic -- minced
2 teaspoons Dill weed
1 teaspoon dried Parsley
1/2 teaspoon crushed dried Rosemary
1/2 teaspoon Salt
1/4 tet Pepper
Wash turkey; pat dry with paper towels; place in a glass baking dish. In a small bowl, combine remaining ingredients; spread over turkey. Cover; refrigerate overnight.
Prepare grill. Remove turkey from marinade, reserving marinade. Grill over medium-hot coals, covered, basting frequently with marinade, from 1 to 1-1/4 hours, or until cooked through and juices run clear.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved