Lemon Scented Turkey Salad

  • Cooking Time20 mins
  • DifficultyEasy

For the Turkey

1 onion, peeled and cut in half
1 lemon, cut in half
2 bay leaves
2 sprigs marjoram
1 1/2 pounds turkey breast

For the Turkey Salad

1/2 cup chopped dried apricots
1 tablespoon lemon juice
1/2 cup mayonnaise
1/2 cup yogurt
1/4 cup finely diced red onion
2 teaspoons finely grated lemon zest
2 teaspoons chopped fresh marjoram
2 teaspoons poppy seeds
Salt and pepper
Boston lettuce leaves, for serving

For the Turkey

To cook turkey, bring 6 cups of water to a simmer with onion, lemon, bay leaves and marjoram.

Add turkey breast and cook, uncovered, just below a simmer until cooked through, about 20 minutes. Remove turkey, cool, chill and dice into 1/2-inch cubes.

For the Turkey Salad

For turkey salad, steep apricots in lemon juice and 2 tablespoons hot water until absorbed. Stir mayonnaise, yogurt, onion, lemon zest, marjoram and poppy seeds.

Stir in turkey and apricots, and season to taste. Chill until ready to serve.

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