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Lemon Rosemary Marinade

by Jane Rodmell

Part of the Grilled Turkey Feast

The marinade can be made early in the day and refrigerated until needed.

1⁄2 cup olive oil (125 ml)
1 tbsp fresh rosemary, chopped (15 ml) or 1 tsp (5 ml) dried rosemary
2 strips lemon zest, about 1⁄2" x 3" (1 cm x 7 cm)
4 cloves garlic, halved

Combine ingredients and allow to stand for about an hour for flavours to mingle. Makes about 1⁄2 cup (125 ml).

 

 

The Menu - Grilled Turkey Feast

Grilled Turkey
Cornbread Sausage Stuffing
Marsala Mushroom Gravy
Lemon Rosemary Marinade
Rich Brown Turkey Stock

Jane's turkey grilling tips:

Cooking Times and Tips
Grilling Technique for Large Birds

 

Published in the September/October 2000 issue of Cottage Life magazine. 
Copyright © 2000, 2007 by Cottage Life. All rights reserved. Reproduction of any article, photograph, or artwork, for other than personal use, in whole or in part, without the written permission of the publisher is strictly forbidden.