Spanish Marsala Turkey Breast

• 2 skin-on boneless turkey breast halves (about 2 pounds each)
• 1 cup pitted dates, quartered
• 1/2 cup pitted green olives, halved
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 jar (3-1/2 ounces) capers, drained
• 1 whole garlic bulb, cloves separated, peeled and minced (about 1/4 cup)
• 1/4 cup dried oregano
• 6 bay leaves
• 1/2 teaspoon salt
• 1 cup packed brown sugar
• 1 cup Marsala wine

1. 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.
2. Preheat oven to 350u0b0. 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 165u0b0, basting turkey occasionally with pan juices, 35-45 minutes.
3. Remove from oven; let turkey stand 5 minutes before slicing. Discard bay leaves. Serve turkey with date-olive mixture and pan juices.

skin, dates, green olives, red wine vinegar, olive oil, capers, garlic, oregano, bay leaves, salt, brown sugar, marsala wine

Taken from www.tasteofhome.com/recipes/spanish-marsala-turkey-breast/ (may not work)