10-12 lb turkey breast
1 cup soy sauce
1 cup white wine
1/2 cup lemon juice
1/2 cup peanut oil
small bottle onion juice (found in the spice aisle)
1 clove garlic
1/2 tsp ginger
1/4 tsp pepper

Marinate turkey in marinade overnight.

Preheat oven to 325°F. Roast turkey in the marinade, approximately 3 hours, until the turkey breast reaches 170°F to 180°F.

Remove turkey from pan (SAVE MARINADE), and allow to sit until cool enough to handle.

Slice the turkey, discarding skin and bones. Run marinade through a strainer or colander to remove bones and gristle/fat. Return sliced turkey to marinade.

Can be served same day, but it will be much more flavorful if you wait another day or two to serve. It works well to heat the cooked meat in the juice in a crockpot on low setting on serving day.

To serve, place turkey slices on buns.

Easily serves 20-30 people. Freezes well.

This was my mother-in-law's recipe, and it always gets rave reviews.

Editor's Note: For safety's sake, you might want to discard the used marinade and prepare a fresh batch for reheating.

Submitted by: Shelly Hoff