Ingredients
1 cup lemon juice1/2 cup olive oil1/4 cup soy sauce1/2 cup packed fresh parsley sprigs4 green onions, chopped2 garlic cloves, peeled1/2 teaspoon Dijon mustard1/2 teaspoon each dried oregano and sage leaves1/2 teaspoon salt1/2 teaspoon pepper1 bone-in turkey breast (6 to 7 pounds)
Preparation
In a blender, combine the lemon juice, oil, soy sauce, parsley, onions, garlic, mustard and seasonings; cover and process until smooth. Pour 1 cup marinade into a 2-gallon resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining marinade for basting.
Line the bottom of a large shallow roasting pan with foil. Drain and discard marinade; place turkey on a rack in prepared pan.
Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.
