Sauces

Cream marinade with dill and lemon zest for poultry

Turkey or chicken marinated in cream, dill, and lemon zest for 8 hours, then baked for about 30 minutes. Makes enough for 6 servings.

Slovak cuisine · Translated from Slovak ·

Cream marinade with dill and lemon zest for poultrySave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
30 min
Temperature
200 °C (400 °F)
Servings
6 servings
Difficulty
Medium
Cuisine
Slovak
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A cream marinade with dill and lemon zest is a simple way to prepare juicy poultry for dinner. Pour cream over cut-up turkey or chicken, add lemon zest, chopped dill, salt, and pepper, then cover and refrigerate for eight hours. Remove the meat from the marinade and bake for about 30 minutes at 200 °C (400 °F).

Prepare the marinade in five minutes in the morning before leaving for work, and all you need to do in the evening is bake the meat.

Ingredients

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Instructions

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  1. Place the cut-up turkey in a large container, pour in the cream, and season with lemon zest, chopped dill, salt, and pepper.
  2. Cover the container with aluminum foil and refrigerate for 8 hours.
  3. Preheat the oven to 200 °C (400 °F). Remove the meat from the marinade, arrange it on a baking sheet lined with parchment paper, and bake for approximately 30 minutes.
  4. Tip: Use this marinade for chicken, too, to keep the meat juicy and full of flavor.

Tip: Cut the meat into evenly sized pieces so smaller pieces do not dry out before larger ones cook through. Discard the marinade that held the raw meat; do not use it as a sauce.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
371 kcal
Protein
51 g
Carbohydrates
3.3 g
of which sugars
2.6 g
Fat
18 g
of which saturates
7.5 g
Fiber
0.4 g
Salt
0.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Smotanová marináda s kôprom a citrónovou kôrou na hydinu

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