JUICY TWO-STAGE THANKSGIVING TURKEY MARINADE
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
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 TURKEY BREAST
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
MARINATED TURKEY BREAST
This recipe came from my mother. These always turn out juicy and tender no matter how long my husband leaves them on the grill! Easy to prepare, but it's always best when marinated for at least 4 hours.
Provided by Danielle
Categories Meat and Poultry Recipes Turkey Breasts
Time 5h
Yield 12
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
- In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
- Preheat grill for high heat.
- Lightly oil the grill grate. Discard marinade, 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 : Calories 317.2 calories, Carbohydrate 2.2 g, Cholesterol 164 mg, Fat 6 g, Fiber 0.2 g, Protein 59.8 g, SaturatedFat 1.2 g, Sodium 405.2 mg, Sugar 1.3 g
MARINATED 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.
TURKEY MARINADE
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
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
MARINATED TERIYAKI TURKEY STRIPS
Make and share this Marinated Teriyaki Turkey Strips recipe from Food.com.
Provided by Pat Blackburn
Categories Poultry
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- slice turkey breast into strips.
- (large enough pieces so it won't fall through grill rack) put in a container with a tight seal.
- mix soy sauce, oil, diced ginger and minced garlic.
- Pour over turkey, seal container and put in refrigerator for 2-24 hours.
- Turn container several times while marinating Cook on barbque grill or broiler oven until done.
- Serve with salad and fresh fruit.
Nutrition Facts : Calories 688.1, Fat 39.5, SaturatedFat 8.2, Cholesterol 196.6, Sodium 3012.5, Carbohydrate 8.9, Fiber 0.8, Sugar 1.5, Protein 70.8
BARBECUED TURKEY SLICES
At banquets, church dinners and even wedding buffets, this tantalizing turkey is a "must" for the table. It was a hit with the 100-plus guests at our family reunion. I've served it with cheesy potatoes and assorted summer salads. It's a snap to fix ahead of time and keeps well in the freezer.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the soda, soy sauce, oil, garlic powder and horseradish. Add turkey slices. Seal bag and turn to coat; refrigerate for 6-8 hours or overnight., Drain and discard marinade. Grill turkey, uncovered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until juices run clear.
Nutrition Facts :
AWESOME MARINATED ROAST TURKEY
"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
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
GREEK MARINATED TURKEY SLICES
Number Of Ingredients 7
Steps:
- 1. In shallow glass dish, combine all ingredients except turkey mix well. Add turkey breast slices turn to coat. Refrigerate 15 minutes to marinate.2. Spray broiler pan with nonstick cooking spray. Remove turkey from marinade place on sprayed pan. Discard marinade.3. Broil 4 to 6 inches from heat for 6 to 8 minutes or until turkey is fork-tender and juices run clear, turning once.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 90 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 55 mg 18% * Sodium: 70 mg 3% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 20 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 3 Very Lean Meat
Nutrition Facts : Nutritional Facts Serves
SLICED TURKEY BREASTS WITH HERBS
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place each turkey breast steak between sheets of clear plastic wrap and pound lightly and evenly with a meat pounder or flat mallet to make the slices about 1/4-inch thick.
- Sprinkle the sliced turkey with salt and pepper.
- Heat the olive oil and 1 tablespoon of the butter in a skillet large enough to hold the turkey in one layer, or use two smaller pans. Add the sliced turkey and the garlic, bay leaf and thyme. Cook over medium-high heat for about 5 minutes, turning the pieces until lightly browned on both sides. Do not overcook.
- Remove the turkey slices to a warm platter. Leave the garlic, bay leaf and thyme in the pan. Add the wine to the skillet and cook over high heat, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. Cook until it is reduced by half. Add the chicken broth and boil briskly until reduced by half.
- Swirl in the remaining butter and the parsley. Add the turkey slices and any juices that have accumulated around it, and reheat the turkey through. Remove bay leaf, and serve with the garlic cloves and the sauce.
Nutrition Facts : @context http, Calories 1016, UnsaturatedFat 37 grams, Carbohydrate 4 grams, Fat 76 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 30 grams, Sodium 967 milligrams, Sugar 1 gram, TransFat 0 grams
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- For marinade, in a small bowl stir together lemon peel, lemon juice, oil, bouillon granules, thyme, garlic, salt, pepper, and water.
- Place turkey in a plastic bag set in a bowl. Pour marinade over turkey. Close bag and refrigerate for 2 hours. Remove turkey from bag, reserving marinade.
- Spray an 8-inch skillet with nonstick spray coating. Add turkey slices. Cook over medium heat about 4 minutes or until tender and cooked through, turning once. Remove turkey from skillet; keep warm.
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