Mince the 5 garlic cloves. In a bowl, combine with 1 cup olive oil, 5 tablespoons lemon juice, 1 tablespoon mustard, and 1 tablespoon honey. Mix well.
Place the 4 turkey escalope slices in a container or resealable bag. Pour the marinade over them, coating all pieces well. Cover and refrigerate for about 8 hours (or overnight) before grilling.
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