YIELD: 20 SERVINGS 1 Tbsp. + 1 tsp. fresh-squeezed lemon juice ⅔ cup dry sherry 2½ oz. scallions, chopped ¼ oz. fresh rosemary, chopped ⅔ cup Dijon mustard ¾ tsp. kosher salt 1 tsp. ground black pepper ⅔ cup canola oil 5 lbs. turkey steaks or turkey cutlets (4 oz. ea.) 1. Combine lemon juice, sherry, scallions, rosemary, Dijon, salt and pepper and mix until well-blended. Slowly whisk in oil, beating until well-blended and thick. 2. Place turkey steak into marinade. Cover and marinate in ...

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