1 tbsp + 1 tsp freshly squeezed lemon juice
2/3 c dry sherry
2-1/2 oz chopped scallions
1/4 oz fresh rosemary, chopped
2/3 c Dijon mustard
3/4 tsp kosher salt
1 tsp freshly ground black pepper
2/3 c canola oil
5 lbs (20 4-oz) TURKEY STEAKS or TURKEY CUTLETS
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.
Reserve 1/4 c marinade
Place turkey steaks into marinade.
Cover and marinate in refrigerator overnight.
Bake turkey steaks in a preheated 325 degree F oven or broil/grill 4 to 5 inches from the heat source until brown and internal temperature reaches 165 degrees F.
Brush turkey with reserved marinade several times during cooking.
Serve on a bed of hot risotto or rice. Garnish with lemon twist.