I found this recipe in one of my many cookbooks and made this a while back. I love this recipe and so did the family. I will be making it next week for us to nibble on while I am working a meeting. It is easy, and it is one of those you just let it cook and “do it’s stuff”. And, boy, does it. Cook, shred, drizzle reserved marinade back over and serve either “as is” or on some rolls for a sandwich – doesn’t get much better than that! Give it a try and you just might put it in to your rotation of favorites! Don’t let the amount of pepper and salt scare you – it doesn’t taste overly salty and peppery – it just tastes plain good.
1 cup apple cider vinegar
¼ cup chopped flat-leaf parsley
1/8 cup vegetable or canola oil
1/8 cup freshly ground black pepper
1/8 cup kosher salt
1 (5-6 pound) turkey breast, thawed
1 turkey-roasting oven bag
- Preheat oven to 300 degrees. Combine vinegar, parsley, oil, pepper, and salt in a small bowl. Place turkey in oven bag and set in a shallow roasting pan. Pour marinade over turkey in bag, seal, and bake 4 hours for a 5-pound breast or 5 hours for a 6 pound breast. It should be “fall off the bone” done.
- Remove pan from the oven and let turkey cool in the bag for a short while. Remove turkey, pour juices into a large measuring cup and refrigerate. Using hands, shred turkey meat and discard bones.
- Once reserved marinade has cooled, skim fat from top, drizzle over turkey, and serve.
The marinade has a tangy, vinegar-based barbecue sauce flavor, and makes the meat so tender and flavorful. See you in July for “Christmas in July” give-a-ways and some good recipes! Thanks for reading!