Turkey Marinade Recipes

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JUICY TWO-STAGE THANKSGIVING TURKEY MARINADE



Juicy Two-Stage Thanksgiving Turkey Marinade image

This recipe has two different marinades that are started on Tuesday morning. This is a marinade recipe only, and makes a pre-Thanksgiving marinade for a juicy turkey with lots of flavor.

Provided by jaclynfarr

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time P2DT25m

Yield 15

Number Of Ingredients 17

1 cup salt
1 cup orange juice
1 cup brown sugar
1 gallon water
1 (3 inch) cinnamon stick
1 (15 pound) turkey, thawed if purchased frozen
3 oranges, sliced
3 lemons, sliced
½ cup chopped onion
½ cup chopped green bell pepper
¼ cup chopped fresh parsley
1 tablespoon whole cloves
¼ cup garlic powder
2 (3 inch) cinnamon sticks
2 tablespoons paprika
¼ cup olive oil
3 tablespoons ground black pepper

Steps:

  • On the Tuesday morning before Thanksgiving, whisk together salt, orange juice, brown sugar, a cinnamon stick and water in a large nonreactive container with a cover, such as a large stainless steel stockpot. Stir until salt and sugar dissolve, about 5 minutes. Place the turkey into the brine, cover, and refrigerate overnight.
  • The next day, remove turkey from the first marinade, shake off excess, and pat the bird dry. Discard the brine. Clean the stockpot or brining container.
  • In the clean stockpot, make the marinade by stirring together together sliced oranges, sliced lemons, onion, green bell pepper, parsley, cloves, garlic powder, cinnamon sticks, paprika, olive oil, and pepper. Place the turkey into the stockpot and rub the marinade into the turkey. Cover and refrigerate overnight.
  • On Thanksgiving Day, remove turkey from the marinade and shake off the excess. Discard the remaining marinade. Roast the turkey using your favorite method.

Nutrition Facts : Calories 814.1 calories, Carbohydrate 27.1 g, Cholesterol 267.6 mg, Fat 35.7 g, Fiber 3.6 g, Protein 93.3 g, SaturatedFat 9.8 g, Sodium 238.1 mg, Sugar 19.8 g

MARINATED THANKSGIVING TURKEY



Marinated Thanksgiving Turkey image

My family enjoys this Thanksgiving turkey because it cooks up tender, tasty and golden brown. Build up flavor by marinating the meat, then grill it to add a tempting barbecued flavor. -Ken Churches, Kailua-Kona, Hawaii

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 12 servings.

Number Of Ingredients 9

2 cups water
1-1/2 cups chicken broth
1 cup reduced-sodium soy sauce
2/3 cup lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1 teaspoon pepper
2 turkey-size oven roasting bags
1 turkey (12 to 14 pounds)

Steps:

  • Combine the first 7 ingredients; set aside and refrigerate 1 cup for basting. Place 1 oven roasting bag inside the other. Place turkey inside inner bag; pour in remaining marinade. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate overnight, turning several times., Remove turkey; drain and discard marinade. , Prepare grill for indirect medium heat. Tuck wings under turkey and arrange breast side down on grill rack. Grill, covered, for 1 hour. , If using a charcoal grill, add 10 briquettes to coals; turn the turkey. Baste with reserved marinade. Cook, covered, for 1-1/2 to 2 hours, adding 10 briquettes to maintain heat and brushing with marinade every 30 minutes until thermometer inserted in thigh reads 170°. Remove turkey from grill; tent with foil. Let stand 20 minutes before carving. , Conventional roasting method: Follow steps for marinating turkey overnight. Preheat oven to 325°. Place turkey on a rack in a large roaster. Bake, uncovered, 3 to 3-1/2 hours or until a thermometer inserted in a thigh reads 170°. Baste frequently with reserved marinade. When turkey begins to brown, cover lightly with a tent of aluminum foil. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy; serve with turkey.

Nutrition Facts : Calories 407 calories, Fat 12g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 383mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 67g protein.

CHICKEN AND TURKEY MARINADE



Chicken and Turkey Marinade image

A 24 hour marinade, guaranteed to please every time. Chicken or turkey is always moist, and tender. Use half of a recipe for a chicken, or the full recipe for a turkey of up to 25 pounds. Everyone will clamor for this recipe!!! Use the drippings from the pan to make gravy as usual. It is not necessary to strain drippings first.

Provided by emmaxwell

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 45m

Yield 5

Number Of Ingredients 12

1 cup olive oil
½ cup soy sauce
4 lemons, juiced
¼ cup prepared yellow mustard
¼ cup minced fresh chives
½ cup minced fresh sage
½ cup minced fresh oregano
½ cup chopped fresh parsley
¼ cup minced fresh thyme
2 teaspoons minced garlic, or to taste
1 tablespoon paprika
3 tablespoons salt-free herb seasoning blend

Steps:

  • In a small bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard. Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat.
  • Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so. Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 6.2 g, Cholesterol 0 mg, Fat 44.3 g, Fiber 1.7 g, Protein 3.1 g, SaturatedFat 6 g, Sodium 1590.5 mg, Sugar 0.8 g

MARINATED TURKEY



Marinated Turkey image

When I first fixed this, we were living on a ranch along a river with lots of game. Wild turkey can be dry, but not prepared this way! Of course, it's just as tasty with store-bought turkey. And the gravy it makes is out of this world. I'm a widow with two children, five grandchildren and a great-grandchild.

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8-10 servings.

Number Of Ingredients 11

1 cup soy sauce
1 cup canola oil
1/4 cup honey
4 teaspoons Worcestershire sauce
2 teaspoons ground ginger
2 teaspoons ground mustard
2 teaspoons lemon juice
4 garlic cloves, minced
6 to 7 pounds fresh turkey parts
1/4 cup all-purpose flour, optional
Salt and pepper, optional

Steps:

  • In a small bowl, combine the first eight ingredients. Place turkey in a large heavy-duty plastic bag; add half of marinade. Close the bag; refrigerate overnight, turning bag occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from turkey; arrange turkey in a single layer in large shallow roasting pan. Pour reserved marinade over turkey. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until tender, basting occasionally if desired. Remove turkey to serving platter and keep warm. , If desired, make gravy: Strain pan juices into a large measuring cup. Skim fat and reserve 1/4 cup in a medium saucepan; discard remaining fat. Blend flour into saucepan. Add water to pan juices to make 2 cups. Add to saucepan; cook and stir until thickened and bubbly. Cook and stir 1 minute longer. Season with salt and pepper. Serve with turkey.

Nutrition Facts :

MARINATED TURKEY BREAST



Marinated Turkey Breast image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 8

1/2 cup dry white wine
1/4 cup sesame oil
1/4 cup soy sauce
3 tablespoons fresh lemon juice
4 teaspoons minced garlic
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 boneless turkey breast

Steps:

  • Mix all ingredients of the marinade in a large plastic bag. Place turkey breast in a large plastic bag and marinate in the refrigerator overnight. Remove turkey, and transfer marinade to a small saucepan, bring to a boil. Grill turkey breast, basting with reserved marinade, until the temperature registers 175 to 180 degrees, about 35 to 45 minutes for a 5-pound bird.
  • Transfer turkey to a cutting board and slice crosswise. Arrange slices onto a platter, spoon boiled marinade over the turkey slices.

AWESOME MARINATED ROAST TURKEY



Awesome Marinated Roast Turkey image

"I have adopted several different methods to make this a super easy recipe with off the shelf spices that you probably already have. The preparation is easy and not fussy to get it right. The only problem I've found is that I usually don't have any leftovers, everyone seems to love it! This is enough marinade for a turkey up to 14 lbs, double the quantities for a large 22+ LB bird." You will need 1 thawed turkey, 1 large turkey oven bag, 1 cake cooling rack

Provided by khill-apex-nc

Categories     Poultry

Time 3h5m

Yield 16 Double for large Turkey, 12 serving(s)

Number Of Ingredients 15

1/2 cup olive oil
1/4 cup soy sauce
2 tablespoons prepared yellow mustard
1 tablespoon lemon juice concentrate
1 tablespoon of minced garlic
1 tablespoon dry mustard
1 tablespoon of minced onion
1 tablespoon italian seasoning mix, seasoning blend
1 tablespoon parsley, spice
1 tablespoon poultry seasoning
1 teaspoon paprika
1 teaspoon marjoram
1 teaspoon sage, spice
1 large turkey oven cooking bag (Reynolds seems to be the best)
2 tablespoons flour, to dust bag

Steps:

  • Trim off any excess fat/skin. Wash bird well, remove all innards/giblets, turkey neck; save if you are going to use them to make gravy, otherwise discard, pat bird dry, inside and out.
  • Blend all marinade wet and dry ingredients, heat to warm and blend either in microwave or on stove but do not let it scorch.
  • Put 1 TBS of flower in a turkey roasting oven bag, shake to coat insides. Put a cake cooling rack (coat w/ cooking spray to keep from sticking) inside of bag to help raise bird off bottom, set inside of turkey roasting pan.
  • Pour/rub marinade ingredients all over, making sure to get between skin, inside cavity of bird.
  • Fold back wings, let legs lay free, put bird breast up in bag.
  • Tie off bag and trim any excess beyond tie;.
  • Puff up bag to keep it off skin as much as possible.
  • Let bird marinate overnight in bag, in the pan ready to go in oven.
  • Remove middle rack and put rack/roasting pan in lowest oven position. Preheat oven to 325, cook approximately 11 minutes per LB until core is up to 160 degrees, Before putting pan on oven, put 6 @ 1/2" long knife slits in bag around perimeter of breast to allow for venting.
  • At half way point turn pan around 180 degrees in oven to allow even cooking in case oven has hot spots. Oven bag will suggest 350, I have found this cooks the bird too hot, too fast with less forgiveness.
  • Pull out of oven, use scissors to cut slit in bag across top to allow it to sit for 30 minutes, tent a piece of aluminum foil over bird to help trap heat and moisture back inches.
  • I usually go top down, starting with removing each breast half, and the cross cut against grain into portion slices, then cut drumsticks and present them whole, then remove thighs and wings and proceed to scrape and cut into portions.
  • I will drizzle just a little of the pan drippings over cut portions in pan, helps to give the white meat a little more flavor and moisture.

Nutrition Facts : Calories 96, Fat 9.4, SaturatedFat 1.3, Sodium 364.7, Carbohydrate 2.4, Fiber 0.4, Sugar 0.3, Protein 1.1

EASY MARINATED TURKEY BREAST



Easy Marinated Turkey Breast image

We love turkey, but sometimes cooking the entire bird is overwhelming. I like serving turkey breast for a quick and healthy meal. The key to this juicy turkey breast is letting it marinate for at least 4-6 hours and it turns out flavorful and delicious every time! You can also use chicken breasts instead of turkey.

Provided by Camille

Categories     Dinner

Yield 6

Number Of Ingredients 8

1/3 cup vegetable oil
1/3 cup low-sodium soy sauce
2 Tablespoons lemon juice
2 Tablespoons honey
1 teaspoon dried basil
2 teaspoons minced garlic
1/2 teaspoon black pepper
1 (3 pound) boneless turkey breast

Steps:

  • In a gallon-sized resealable bag, mix together vegetable oil, soy sauce, lemon juice, honey, basil, and black pepper.
  • Add turkey breast to bag and let marinate for at least 4 hours (or overnight).
  • Remove turkey breast from bag and discard marinade.
  • Preheat grill to high heat.
  • Lightly oil the grill grate.
  • Place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).

Nutrition Facts : Servingsize 1 serving, Calories 1355 kcal, Fat 80 g, SaturatedFat 13 g, Cholesterol 260 mg, Sodium 6637 mg, Carbohydrate 44 g, Sugar 38 g, Protein 114 mg

TURKEY BRINE AND INJECTION MARINADE



Turkey Brine and Injection Marinade image

I have been playing with this recipe for awhile, and I know it's is too late for the holidays this year, but there's always next year, and it's good for fried or smoked or barbecued turkey at any time of year. It's also good for chicken or a pork loin... just divide in half, or make a full batch and refrigerate half for next time. Prep time does not include 24+ hours brining time or cooking time.

Provided by Toby Jermain

Categories     Whole Turkey

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 21

1 cup kosher salt
1/2 cup brown sugar
4 cups boiling water
2 tablespoons balsamic vinegar
2 -4 tablespoons white balsamic vinegar (so called)
1 tablespoon Worcestershire sauce
2 tablespoons white wine worcestershire sauce
1 head garlic, finely chopped or 1 tablespoon garlic granules, to taste
1 medium onions, finely chopped or 2 teaspoons onion powder, to taste
1 tablespoon black peppercorns
1 teaspoon dried thyme, lightly crushed
2 teaspoons whole allspice
1 tablespoon dried basil, lightly crushed
1 teaspoon dried oregano or 1 teaspoon dried marjoram, lightly crushed
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
2 teaspoons creole seasoning (we use Tony Chachere's or Paul Prudhomme's, usually Tony's)
1 teaspoon crushed red pepper flakes or 1/2 teaspoon cayenne pepper, to taste
1/2 cup extra virgin olive oil (at least a couple tablespoons is highly recommended) (optional)
1 (12 lb) turkey, thawed completely if frozen
2 (7 lb) bags ice cubes (or equivalent from your freezer)

Steps:

  • You will also need 1 Ice chest just large enough to hold the bird, brine, and ice (not too big, bird must be submerged) and 1 Brine injector (preferred), or a large (50+cc) hydodermic with large diameter needle.
  • Stir salt and sugar into boiling water until completely dissolved.
  • Add remaining ingredients, except olive oil, and allow to set for at least 30 minutes for flavors to develop.
  • Taste; brine will be very salty; that’s why it is called ‘brine’.
  • Adjust any or all ingredients to your taste, keeping in mind that tastes should be quite assertive.
  • Thoroughly blend everything in a food processor or blender.
  • Whisk or blend in olive oil, and strain about half into a cup or bowl for injecting, returning all strained solids to the half to be used for brining.
  • Thaw your turkey completely, if frozen.
  • Better yet, get a fresh turkey that hasn’t been injected with all of the artificial quote ‘butter’ unquote stuff, so the only thing in the bird is what YOU put inside the bird!
  • Remove and reserve the neck and innards for gravy making, or discard them if you are not a gravy freak.
  • Wash the bird thoroughly inside and out, drain well, and pat dry with paper towels.
  • Use a 2 ounce (about) brining injector or a BIG (50+ cc) ‘hypodeemic nerdle’ to inject the bird with the strained brine.
  • Inject in at least 3-4 sites on each side of the breast, 2-3 in each thigh, and 2-3 into the meaty part of each drumsticks, pushing the needle in deep and injecting about 1/3 of the brine deep, pulling the needle back about a third, injecting another third of the brine, and repeating after pulling the needle back another third of its length.
  • Pour any remaining injection-brine with the half to be used for brining.
  • Place 1 bag of ice in the bottom of the ice chest, place the turkey on top, and pour all of the brine over the turkey.
  • Dump the remaining bag of ice over the turkey, and add enough very cold water to just cover the bird.
  • Slosh things around enough to combine the brine with the additional water, ice, and the turkey, and make sure the brine gets into the turkey cavity.
  • Close the ice chest, and set in a cool place to marinate.
  • After about 7-8 hours, turn the turkey over, top to bottom, and do it again after another 7-8 hours.
  • Add more ice only if everything melts; don’t bother otherwise.
  • After a total of at least 24 hours, you are ready to cook your bird any way you desire, stuffed or not stuffed, roasted, fried, nuked, whatever.
  • Just be sure to drain the turkey well and pat it dry before cooking by your desired method.
  • Throw away all of the brine, remaining ice, etc.
  • ,and thoroughly wash your ice chest before using it for more legitimate purposes, such as storing beer and wine to go with your ‘wonnerful’ turkey dinner.
  • Notes: This marinade/brine can also be used for chicken or pork-- just half the recipe, and follow the general instructions using smaller amounts-- or make a full recipe of the brine/marinade and save half in the fridge for next time.
  • If you are lucky enough to actually have a fridge large enough and empty enough to hold a turkey for a day or so, forget the ice chest and most of the ice, and brine your bird in a plastic bag large enough to hold the bird and brine, squeezing out all of the air, and just turn it over every 7-8 hours so things marinate evenly.

MARINATED TURKEY BREAST



Marinated Turkey Breast image

Provided by Victor

Categories     Dinner

Time 1h45m

Number Of Ingredients 12

1 turkey breast ((bone-in or boneless, skin-on, about 2 - 2 1/2 lbs))
3 rosemary twigs for garnish
1/4 cup olive oil
2 Tbsp sesame oil
1/2 cup low sodium soy sauce
2 Tbsp Worcestershire sauce
Juice from 1 lemon
1/2 cup honey or maple syrup
8 cloves of garlic (minced)
3 rosemary twigs (whole)
1 tsp freshly ground black pepper
4 tsp kosher salt (plus more to taste)

Steps:

  • Prepare the marinade by mixing all of the ingredients together in a large bowl or a plastic Ziplock bag. Add the turkey breast and make sure that every part is covered with the marinade. If using a Ziplock bag, expel as much air as possible before sealing it. Marinate in a fridge for 12-24 hours. If marinating is not an option, roast the breast immediately and serve with those delicious pan juices - it will still be awesome.
  • Preheat oven to 325F.
  • Place the turkey breast into a deep baking dish and pour in the marinade. It's best to use a baking dish that is not too big otherwise too much liquid will evaporate. Bake uncovered on middle rack for about 1 to 1 1/2 hours, depending on size, until the internal temperature of the meat in the thickest part reaches 160F - the temperature will rise to 165F during resting (see Notes). Baste the top and the sides of the breast with pan juices about every 20 minutes - this will prevent the top from drying out and will help with browning.
  • If toward the end of baking the skin did not brown enough, turn on the broiler on high for 2-3 minutes. Do this before the internal temperature reaches 160F. I normally do it at about 150F internal. Monitor broiling process very closely as the skin can go from a nice deep-golden brown to charred pretty quickly.
  • Remove the turkey breast from the oven and let it rest for 5 minutes before carving and serving. I find that it's best to transfer the breast to a serving platter immediately upon removing from the oven. If left to rest in the hot baking dish, the internal temperature will rise too much and meat will lose more moisture.
  • Carve the meat, place on a serving platter and garnish with fresh rosemary twigs. Serve with the pan juices (don't forget to discard the cooked rosemary twigs), they are out-of-this-world delicious.

Nutrition Facts : Calories 356 kcal, Carbohydrate 26 g, Protein 29 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 2583 mg, Sugar 24 g, ServingSize 1 serving

TURKEY MARINADE



Turkey Marinade image

This turkey marinade is a combination of olive oil, fresh herbs, spices and citrus, all blended together to make the most tender and juicy turkey ever! A quick and easy way to infuse flavor into your holiday turkey with minimal effort.

Provided by Sara Welch

Categories     Main

Time 12h12m

Number Of Ingredients 16

1 cup olive oil
1/3 cup soy sauce
1/4 cup lemon juice
1/4 cup orange juice
1 teaspoon lemon zest
1 teaspoon orange zest
1/2 cup parsley leaves (finely chopped)
1/4 cup chives (thinly sliced)
1/4 cup sage leaves (finely chopped)
2 tablespoons rosemary leaves (finely chopped)
1/4 cup thyme leaves (chopped)
1 tablespoon garlic (minced)
2 teaspoons smoked paprika
1 teaspoon sweet paprika
2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Place all of the ingredients in a medium bowl. Whisk until well combined.
  • Pour the marinade over a whole thawed turkey. Rub the marinade to coat all over the outside, then loosen the skin and rub some of the marinade under the skin.
  • Let the turkey sit in the marinade for 12-24 hours.
  • Scrape any large pieces of herbs and garlic off the marinated turkey so that they won't burn when cooked.
  • Roast, smoke or grill the turkey as desired, then serve and enjoy.

Nutrition Facts : Calories 175 kcal, Carbohydrate 3 g, Protein 1 g, Fat 18 g, SaturatedFat 3 g, Sodium 750 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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From butterball.com


MARINATE TURKEY OVERNIGHT RECIPES
Grilled Marinated Turkey Tenderloin Recipe. Best Marinated Turkey Recipe Thanksgiving from Grilled Marinated Turkey Tenderloin Recipe.Source … From farahrecipes.com Estimated Reading Time 7 mins. See details. SMOKED TURKEY MARINADE RECIPE - THE SPRUCE EATS. 2004-11-11 · Gather the ingredients. In a small bowl, whisk together the olive oil, soy …
From tfrecipes.com


EASY TURKEY MARINADE - RECIPES | COOKS.COM
Mix and inject turkey in several places with large syringe. Let set overnight and grill as desired. Ingredients: 5 (juice .. salt .. sauce ...) 6. MARINADE FOR FISH, TURKEY OR CHICKEN. Line a bowl with plastic bag. Combine ingredients. Pour over fish, close bag and marinate 2 to 4 hours turning bag to distribute.
From cooks.com


TURKEY TIPS MARINADE - ALL INFORMATION ABOUT HEALTHY ...
Turkey Tips Marinade Recipes great www.tfrecipes.com. 5) Dump the turkey tips and marinade into the pan, with the zucchini and onions. 6) Add dashes of soy sauce, salt, pepper, garlic powder, basil, and ginger, to taste. 7) Let mixture cook, stirring occassionally to help turkey tips cook evenly and thoroughly, for about 10-15 minutes, or when turkey is cooked through.
From therecipes.info


TOP 10 TURKEY MARINADE RECIPES - THE SPRUCE EATS
2017-07-07 Marinating turkey is a great way to add flavor and moisture to a large piece of poultry. A marinade gets into all those places that a dry rub can't and it brings a layer of moisture that helps prevent drying and produce a golden and flavorful skin. These marinade recipes are perfectly suited to turkey but remember that with a marinade, there is no need to brine or add …
From thespruceeats.com


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