125 ml (1/2) cup Sunflower oil
50 ml (1/4) cup Ground coriander seeds
2 Cloves Wild garlic
90 g (2-3) cups Wild mint
Salt and pepper
15 ml (1 tbsp) wild berry vinegar (blackberry, raspberry, ect.)
Prepare the marinade by adding to oil the ground coriander seeds, garlic, mint and vinegar.
Marinate turkey breast at cool temperature for 24 hours. Remove turkey breast from marinade without drying it. Wrap it in an aluminum foil and secure papillote by tightly folding together both ends of paper.
Serve hot or cold with dandelion leaves, cranberry sauce and corn on the cob.