Pow Turkey Marinade Recipes

MARINATED TURKEY

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.

BUTTERMILK-BRINED SPICE-RUBBED TURKEY

Steps:

• Brine the turkey: Bring 2 cups water, the salt, brown sugar, 1 halved garlic head and 10 thyme sprigs to a boil in a medium saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 6 cups cold water; let cool to room temperature. Whisk the buttermilk, hot sauce, mustard and sliced onion in a large bowl, then whisk in the salt-sugar mixture. Place the turkey in a brining bag or extra-large pot. Pour the brine over the turkey, seal or cover and refrigerate overnight.
• Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Set a rack in a large roasting pan. Remove the turkey from the brine, letting the excess drip off as much as possible, and transfer, breast-side up, to the rack. Pat the turkey dry. Let sit at room temperature 30 minutes.
• Combine the paprika, onion powder, granulated garlic, cayenne and 1 teaspoon black pepper in a small bowl. Stuff the turkey cavity with the remaining 1 halved garlic head and 10 thyme sprigs and the quartered onion; tie the legs together with kitchen twine. Tuck the wings under the body. Season the turkey all over with salt and brush with the melted butter. Coat the turkey with the spice mixture.
• Roast the turkey 1 1/2 hours, then baste with the pan drippings. (Add 1/4 cup water to the roasting pan if it's too dry.) Continue to roast, basting every 30 minutes, until the skin is crisp and a thermometer inserted into the thigh registers 165˚, 45 minutes to 1 1/2 hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.

MARINATED THANKSGIVING TURKEY

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.

JUICY TWO-STAGE THANKSGIVING TURKEY MARINADE

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.

DEEP-FRIED TURKEY MARINADE

Steps:

• In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.

TURKEY MARINADE

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.

AWESOME MARINATED ROAST TURKEY

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.

ROSLYN WASSERSTROM'S TURKEY MARINADE

Steps:

• Peel garlic, combine ingredients and puree in an electric blender.
• Rinse the turkey inside and out and dry thoroughly.
• A day before roasting, season as follows: Loosen skin on entire bird and with your hand, spread marinade under skin. Also spread marinade inside and outside the bird's cavity. Reserve marinade for basting and place turkey in plastic bag in refrigerator overnight.
• If stuffing turkey, stuff only three-quarters full, and figure three-quarters of a cup per pound up to 15 pounds. For making stuffing in baking dish, bake approximately three-quarters of an hour.
• Preheat the oven to 425 degrees. Place the turkey in a roasting pan, breast side up. Add one cup of orange, pineapple or apricot juice and one cup of water.
• After 30 minutes, lower the temperature to 350 degrees. Continue roasting, turn occasionally to brown evenly, and add water to pan as liquid evaporates.
• To test for doneness, prick the skin of the thigh to see if the juice runs clear or jiggle the drumstick to see if it moves easily.
• Remove from oven and brush on the following glaze: one-half cup of red currant jelly and the juice of one lemon, which have been heated together until the jelly has melted.
• Let the glazed turkey rest at least 20 minutes before carving.

JAB YOUR TURKEY WITH LEMON GARLIC MARINADE

Steps:

• In blender, combine olive oil and lemon juice.
• While blending, drop in garlic cloves one at a time.
• Gradually add lemon peel strips.
• Continue to blend until mixture is pureed.
• Using an injector, inject marinade into all parts of the thawed turkey.
• Strain marinade if difficulty passing through injector.
• Gently massage turkey to distribute marinade.
• Place turkey in a large plastic bag cooking bag.
• Close bag and refrigerate overnight.

BUTTERMILK-MARINATED WILD TURKEY WITH PEPPERY MILK GRAVY

Steps:

• To make the turkey, wash and dry it and sprinkle with salt and pepper inside and out. Place in a large, deep roasting pan, pour the buttermilk over the top and marinate overnight in the refrigerator, turning several times.
• Preheat the oven to 350 degrees. Remove the turkey from the marinade. Drain and discard the marinade. Put the turkey in a shallow roasting pan.
• In a small bowl, combine the onion, celery, paprika, bread and 1/2 cup of sherry. Stuff the turkey with this mixture. Dip a clean cloth into the melted butter and rub the entire exterior of the turkey with it.
• Place the turkey in the oven and roast, basting with pan drippings and the remaining 1/2 cup of sherry every 15 to 20 minutes, until the juices run clear when the thigh is deeply pierced; it should cook about 20 minutes per pound. Remove the turkey and discard the stuffing. (It is not meant to be eaten.) Let the turkey sit.
• To make the gravy, pour out all but about a 1/4 cup of the drippings from the turkey pan. Over a burner set on low, add the flour to the pan and stir, making a smooth paste. Pour in 1/4 cup of milk and cook, stirring constantly, until the mixture begins to bubble.
• Remove from the heat and very gradually stir in the remaining milk. Return to the heat and cook, stirring constantly, until the mixture thickens. Season with salt and pepper. Carve the turkey and serve immediately with the gravy.

EASY MARINATED 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).