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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.