Poached Turkey
3 T fresh lemon juice
1 1/2 t balsamic vinegar
1/2 cup olive oil
the zest of 1 large lemon, removed in thin strips with a zester
1/3 cup golden raisins, soaked in boiling water to cover for 5 minutes then drained well
2 T drained bottled capers
1 T finely chopped fresh parsley
1 T finely shredded fresh mint
3 T pine nuts, toasted and cooled
Put the turkey in a shallow dish just large enough to hold it. In a small bowl whisk together
the lemon juice and vinegar. Add salt and pepper to taste. Add the oil in a stream, whisking,
and whisk the dressing until it is emulsified. Stir in the zest, the raisins, and the capers,
pour the dressing over the turkey, and let the turkey marinate, covered and chilled, turning it
occasionally, for at least 4 hours or overnight.
When ready to serve. Let the turkey stand at room temperature for 20 minutes. Transfer the
turkey to a cutting board, reserving the dressing, cut it into serving pieces and arrange
it on a platter. Stir the parsley and mint into the reserved dressing, spoon the dressing
over the turkey, and sprinkle the turkey with the pine nuts.
Makes 4 to 6 servings.
This is a great warm weather meal. Serve with some good crusty bread out on your deck.
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