Walter Williams - Poultry Market
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Lemon-Peppered Turkey with Tomato Relish



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  Diane Cochrane - Bowl of Lemons
Bowl of Lemons
Diane Cochrane
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Lemon-Peppered Turkey with Tomato Relish
Bon Appétit Archives

This is a very simple, economical addition to a holiday buffet table as it can be prepared in advance and served with assorted breads and cheeses. (MG)

2 teaspoons olive oil
2 small onions, minced
2 garlic cloves, minced
6 medium tomatoes, seeded, chopped
1 teaspoon salt
1/2 teaspoon sugar
Freshly ground pepper

1 large garlic clove, minced
1 teaspoon dried rosemary
1 teaspoon rubbed sage
3/4 teaspoon salt
3/4 teaspoon cracked black peppercorns
1 3/4 pounds boneless turkey breast half, skinned
2 teaspoons fresh lemon juice
2 tablespoons minced fresh basil
Fresh lemon wedges
Fresh rosemary sprigs

For relish: Heat oil in heavy medium non-aluminum saucepan over medium-low heat. Add onions and garlic and cook until onions soften, stirring occasionally, about 8 minutes. Add tomatoes, salt, sugar and pepper. Increase heat to medium and cook until almost no liquid remains in pan, stirring occasionally, about 35 minutes. Cool, cover, and refrigerate until well chilled. (Can be prepared 4 days ahead.)
For Turkey
: Preheat oven to 500° F. Mix garlic, rosemary, sage, salt and peppercorns in a small bowl. Rub over turkey. Wrap turkey in foil, leaving small space between turkey and foil. Place in roasting pan and bake until meat thermometer inserted in thickest part of turkey registers 160° F., about 35 minutes. Cool slightly. Remove foil and place turkey with its juices in plastic bag. Add lemon juice. Seal tightly. Refrigerate until well chilled. (Can prepare 2 days ahead.)
Remove from juices; reserve. Slice turkey thinly, spoon juices over. Mix basil into relish. Spoon over turkey. Garnish with lemon wedges and rosemary sprigs. Serves 6.

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