Lemon, Dijon Mustard and Tarragon Marinade

  • Finely grated rind of 1 lemon
  • 1⁄3 cup lemon juice
  • 1⁄4 cup olive oil
  • 1 1⁄2 teaspoons dijon mustard
  • 1 tablespoon finely chopped tarragon leaves
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Fresh Turkey Pieces

Combine lemon rind, lemon juice, olive oil, dijon mustard, tarragon, salt and pepper in a jug.

Place turkey pieces into a shallow ceramic dish. Pour marinade over turkey. Turn turkey pieces until well coated with marinade. Cover and refrigerate for at least 2 hours, overnight if possible.

Cook turkey as per pack instructions.

Features

  • New Turkey Cuts
  • Today's Classic. And so Easy!
  • Easier Roast Turkey : Hot New Video!

Turkey Tips

  • If you cook poultry to eat later, refrigerate while hot.
  • Always store cooked foods above raw foods in the refrigerator.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Defrost in the refrigerator only, not on the bench.