North Carolina was once a leader in the turkey industry.  My family owned and operated a turkey farm for more than thirty years.  It was during the early years of poultry farming that this recipe became popular among folks in the industry.  I don't know the origin of the recipe, but it has been around for many years!

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The original recipe was for marinated turkey tenderloin; however, I also use this for marinating chicken breasts.  During my childhood, marinated turkey was on the menu for various social gatherings and my family cooked it almost every year at Christmas as well as during the summer for annual beach trips.

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Many clubs, high schools and other civic organizations in the area use a similar recipe for their annual marinated turkey or chicken dinners.

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Ingredients:

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2 cups Sprite or Sauterne wine

1 cup soy sauce

1 cup vegetable oil

1 tablespoon garlic powder or 5 cloves fresh garlic chopped

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2-3 pounds boneless chicken breasts or turkey tenderloin

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