In article <1c68dcc3-ceb1-4370-a017-9722d1cf0803
@s31g2000yqs.googlegroups.com>, says...
>
> On Jan 2, 7:34*pm, Manda Ruby > wrote:
> > I had bought it because it was fresh on the same day I bought the lamb
> > though I had too much meat in the freezer. *The lady at the store said
> > that I could keep it in the fridge till the date stated on the pacakge
> > which is 01/04/10.
> >
> > So, I want to cook 1/2 of this turkey 5.06 lb breast tomorrow and
> > freeze the rest (I'd also be cooking some of that chicken breast I
> > initially bought for that "Chicken and Rice" recipe. I am thinking to
> > just remove the bone and rib meat to make some soup - that'd be 8
> > pieces + I had 2 similar pieces (frozen) - and freeze the breast
> > meat.)
> >
> > I am looking for an easy way to cook the turkey that'd be juicy and
> > tasty to eat by itself or used in sandwich. I do not want anything
> > spicy. No grilling either. Any help how to season it. The seasoning
> > that includes organge juice would be nice.
>
>
> It'd be great if I can marinade the turkey tonight.

When we bake whole turkeys or chickens often I use a mixture of half
Balsamic Vinegar, and half Honey... I think I got it from Alton Brown in
some show. You could maybe sub out the honey with OJ, or just add some
to the Vinegar and Honey. I am not a chef, maybe someone here could tell
you if that would work out or be a disaster...

Scotty