Put the turkey in a shallow dish just large enough to hold it. In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Stir in the zest, the raisins, and the capers, pour the dressing over the turkey, and let the turkey marinate, covered and chilled, turning it once, for at least 4 hours or overnight. Let the mixture stand at room temperature for 20 minutes. Transfer the turkey to a cutting board, reserving the dressing, cut it on the diagonal into 1/4-inch-thick slices, and arrange the slices on a platter. Stir the parsley and the mint into the reserved dressing, spoon the dressing over the turkey, and sprinkle the turkey with the pine nuts. Serves 4 to 6.