Ingredients
2 skin-on boneless turkey breast halves (about 2 pounds each)1 cup pitted dates, quartered1/2 cup pitted green olives, halved1/2 cup red wine vinegar1/2 cup olive oil1 jar (3-1/2 ounces) capers, drained1 whole garlic bulb, cloves separated, peeled and minced (about 1/4 cup)1/4 cup dried oregano6 bay leaves1/2 teaspoon salt1 cup packed brown sugar1 cup Marsala wine
Preparation
Cut each turkey breast half crosswise in half; place in a bowl or shallow dish. Add dates, olives, vinegar, oil, capers, garlic, oregano, bay leaves and salt. Turn turkey to coat; cover and refrigerate 3-4 hours.
Preheat oven to 350°. Place turkey in a single layer in a large shallow roasting pan; top with marinade mixture. Sprinkle brown sugar over turkey. Pour wine around turkey. Bake, uncovered, until a thermometer inserted in turkey reads 165°, basting turkey occasionally with pan juices, 35-45 minutes.
Remove from oven; let turkey stand 5 minutes before slicing. Discard bay leaves. Serve turkey with date-olive mixture and pan juices.
