Turkey Marinade Oprah 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

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 :

OPRAH'S TURKEY



Oprah's Turkey image

I got this recipe from an episode of Oprah several years ago. I've made this many times and always get rave reviews.

Provided by Jen Geelen

Categories     Turkey

Time 6h30m

Number Of Ingredients 8

MARINADE
1 1/2 c dijon mustard
3/4 c soy sauce
3/4 c fresh lemon juice (keeps the rinds)
TURKEY
15 lb turkey
2 bunch poultry herbs
2-3 c hot water or chicken stock

Steps:

  • 1. Preheat oven to 350
  • 2. Combine marinade ingredients; whisk until smooth.
  • 3. Clean out turkey. Rinse well inside and out. Pat dry.
  • 4. Place 1 bunch of herbs in pan. Place turkey in pan. Pour marinade over turkey. Stuff cavity with lemon rinds and rest of herbs. Insert thermometer in thickest part of breast. Cover with foil and bake for 2 hours.
  • 5. After 2 hours, add hot water or stock to the bottom of pan. Stir to make gravy for basting. Baste and cover with foil. Roast another 30 min and repeat basting process. Continue basting every 15 min until thermometer reaches 180-185. Approximately 3-4 hours.
  • 6. Let rest 15-20 min before carving.

PERFECTLY PAIRED TURKEY INJECTION MARINADE AND RUB



Perfectly Paired Turkey Injection Marinade and Rub image

This delicious marinade paired with the rub gives your turkey just the right amount of flavor while helping to make it melt-in-your-mouth tender and juicy. Great for deep frying or just plain old roasting.

Provided by my4teengirls

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 12h50m

Yield 16

Number Of Ingredients 13

1 cup chicken broth
½ cup lemon juice
½ cup butter, melted
1 clove garlic, minced
1 teaspoon English mustard powder
1 teaspoon minced fresh ginger
1 cup butter, softened
3 sprigs fresh rosemary, leaves stripped and finely chopped
2 sprigs fresh thyme, leaves stripped and chopped
2 small cloves garlic, minced
1 (14 pound) whole turkey, neck and giblets removed
1 tablespoon olive oil, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Stir chicken broth, lemon juice, 1/2 cup melted butter, 1 clove garlic, mustard powder, and ginger together in a bowl. Cover bowl with plastic wrap and refrigerate marinade for flavors to blend, about 30 minutes.
  • Mix 1 cup softened butter, rosemary, thyme, and 2 cloves garlic together in a bowl until rub is evenly combined.
  • Separate skin from the meat of the turkey by running your hand under the skin to separate. Spoon rub mixture evenly under the skin in several different parts of the turkey.
  • Pour marinade into a meat injector and inject the meatiest parts of turkey with marinade, changing the angle of the needle several times.
  • Brush turkey with olive oil and season with salt and pepper; place in roasting pan and cover with plastic wrap. Refrigerate turkey for 12 to 24 hours.

Nutrition Facts : Calories 800.1 calories, Carbohydrate 1 g, Cholesterol 316 mg, Fat 50 g, Fiber 0.1 g, Protein 81.4 g, SaturatedFat 20 g, Sodium 440.8 mg, Sugar 0.3 g

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

CRISTINA FERRARE'S LEMON DIJON TURKEY



Cristina Ferrare's Lemon Dijon Turkey image

Categories     turkey     Christmas     Thanksgiving     Healthy     Dinner     Broil     Kid-Friendly

Number Of Ingredients 6

1.5 cups Dijon Mustard
.75 cup Soy Sauce
.75 cup Fresh Lemon Juice (do not discard rinds)
2 bunches Fresh Poultry Herbs (sage, rosemary, and thyme)
3 cups Hot Water (or Broth)
15 pounds Turkey

Steps:

  • To Make The Marinade:
  • Combine ingredients in a bowl. Whisk until smooth and creamy. Refrigerate till needed.
  • Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan. It is very important that you pat it dry in order to get that nice golden turkey skin.
  • Tie turkey legs and wings together and cover tips with foil. Keeping them wrapped and tied stops the legs drying out while cooking.
  • Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan.
  • Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast. Pour the marinade over the turkey. Ideally allow to marinade over night.
  • Cover with foil and roast for 2 hours @ 350 degrees.
  • After 2 hours, add hot water (or broth) to the bottom of the pan. Stir to make gravy for basting. Baste turkey and cover with foil.
  • Roast turkey another 30 minutes and repeat basting process. Continue basting every 15 minutes until the thermometer reaches 180-185°, approximately 3 to 4 hours. The constant basting is what gives the skin that lovely golden color.
  • Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.

TURKEY MARINADE - OPRAH



TURKEY MARINADE - OPRAH image

Categories     turkey     Roast     Thanksgiving     Dinner

Number Of Ingredients 8

Marinade-
1 1/2 cups Dijon Mustard
3/4 cups Soy Sauce
3/4 cups Fresh Lemon Juice
Turkey -
15lb Turkey
2 bunches fresh poultry herbs (Sage, Rosemary, Thyme)
2-3 cups hot water

Steps:

  • Mix mustard, soy sauce and lemon juice. Stuff the turkey w/ lemon rinds and 1 bunch of herbs. Place turkey in a deep pan and pour marinade over it. Place 2nd bunch of herbs in pan. Cook 2 hours then add water to pan. Cook 3-4 more hours.

ORANGE-BOURBON TURKEY



Orange-Bourbon Turkey image

Provided by Food Network

Categories     main-dish

Time P1DT3h30m

Yield 12 servings

Number Of Ingredients 11

One 12-pound fresh or frozen whole turkey, thawed
2 cups fresh orange juice (about 6 oranges)
1 cup water
3/4 cup bourbon, divided
1/3 cup molasses
3/4 teaspoon salt, divided
4 oranges, peeled
Cooking spray
3 tablespoons all-purpose flour
Orange slices (optional)
Flat-leaf parsley sprigs (optional)

Steps:

  • Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty ziptop plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours turning bag occasionally. Remove turkey from bag, reserving marinade.
  • Preheat oven to 350 degrees.
  • Tie ends of legs with cord. Lift wing tip up and over back and tuck under bird. Sprinkle 1/2 teaspoon salt into body cavity. Stuff cavity with oranges. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving. Discard oranges.
  • Pour reserved marinade into saucepan; bring to a boil. Skim foam from mixture with a slotted spoon; discard. Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes). Combine 1/4 cup bourbon and flour in a small bowl, stirring well with a whisk. Add to reduced marinade; bring to a boil and cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt. Serve sauce with turkey. Garnish with orange slices and parsley sprigs if desired.

CRISTINA FERRARE'S TURKEY



Cristina Ferrare's Turkey image

This will be the best turkey you ever have. I saw Cristina Ferrare making it on the Oprah Show. Oprah called it her favorite turkey. So I gave it a try and it was juicy and delicious. The cook time dose not include marination time. If you are making a larger/smaller turkey adjust cooking time and amount of marinade.

Provided by Mayas Mama

Categories     Whole Turkey

Time 6h

Yield 10 serving(s)

Number Of Ingredients 6

1 1/2 cups Dijon mustard
3/4 cup soy sauce
3/4 cup fresh lemon juice (do not discard lemon rinds)
1 (15 lb) free-range turkey
2 bunches fresh poultry herbs (sage, thyme, rosemary)
2 -3 cups hot water (or broth)

Steps:

  • To make marinade:
  • Combine ingredients in a bowl. Whisk until smooth and creamy.
  • Refrigerate till needed.
  • Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan.
  • It is very important that you pat it dry in order to get that nice golden turkey skin.
  • Tie turkey legs together and cover tips with foil. Keeping them wrapped and tied stops the legs drying out while cooking.
  • Tie turkey wings together and cover tips with foil. Keeping them wrapped and tied stops the wings drying out while cooking.
  • Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan.
  • Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast.
  • Pour the marinade over the turkey.
  • Allow to marinade over night.
  • Cover with foil and roast for 2 hours @ 350 C.
  • After 2 hours, add hot water (or broth) to the bottom of the pan. Stir to make gravy for basting.
  • Baste turkey and cover with foil.
  • Roast turkey another 30 minutes and repeat basting process.
  • Continue basting every 15 minutes until the thermometer reaches 180-185°, approximately 3 to 4 hours.
  • The constant basting is what gives the skin that lovely golden color.
  • Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.

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  • Lemon and Rosemary Marinade. This quick and easy marinade uses lemons to tenderize the meat and adds a tangy flavor. Use fresh rosemary for a fragrant result.
  • Smoked Turkey Marinade. This 24-hour marinade is guaranteed to please every time, producing a turkey that is always moist and tender after the smoking process.
  • Honey Mustard Turkey Marinade. This marinade is thick enough to stick to the surface of the turkey. Made out of oil, lemon juice, coarse mustard, garlic, and honey, the paste will infuse the turkey meat with a mild but definite flavor.


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  • Honey Beer Injection. Blend a traditional Cajun flavor with dark beer and honey for a well-balanced taste. There's apple cider in there, too! This simple injection will light up your taste buds thanks to the sweet and savory flavors.
  • Italian Herb Injection. This one is mild in heat, but rich in herby flavors, featuring red wine, Italian seasoning, pepper, and balsamic vinegar. Make sure that the herbs you use are well ground so that they will fit through your injection needle, and stir the syringe in between injections so it doesn't settle.
  • Savory Turkey Injection. Grind dry bay leaf, thyme, and sage at high speed. Combine with garlic and onion powder, pepper, salt, and oil. Add water and Worcestershire sauce.


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