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Submitted by: Jenny Bishoff from Mountain Lake Park, MD
Originally shared on the web 04/26/2012

1/4 c. olive oil
1/4 c. lemon juice
1/4 c. water
1 T. fresh rosemary, chopped, or 1 t. dried rosemary
1 to 2 t. lemon pepper seasoning
1 t. chicken bouillon granules
4 to 6 turkey cutlets

In a one-gallon plastic zipping bag, mix all ingredients except turkey; squeeze bag to mix. Add turkey to bag; seal. Refrigerate 4 hours to overnight, turning occasionally. Drain, discarding marinade. Grill turkey over medium heat about 10 to 15 minutes, turning once, until juices run clear. Serves 4 to 6.