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Lemon Scented Turkey Salad


  • Turkey:

  • Turkey Salad:


  • 1.

    To cook turkey, bring 6 cups (1.5 L) of water to a simmer with onion, lemon, bay leaves and marjoram. Add turkey breast and cook, uncovered, just below a simmer until cooked through (175 F/ 80 C), about 20 minutes. Remove turkey, cool, chill and dice into ½-inch (1 cm) cubes.

  • 2.

    For turkey salad, steep apricots in lemon juice and 2 Tbsp (30 mL) hot water until absorbed. Stir mayonnaise, yogurt, onion, lemon zest, marjoram and poppy seeds. Stir in turkey and apricots, and season to taste. Chill until ready to serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sparkling Reds are the best wines to pair with Lemon Scented Turkey Salad.


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