MARINATED TURKEY
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
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 THANKSGIVING TURKEY
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
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.
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 THANKSGIVING TURKEY
Number Of Ingredients 8
Steps:
- Combine the first seven ingredients reserve 1 cup for basting. Pour remaining marinade into a 2-gal. resealable plastic bag. Add the turkey and seal bag turn to coat. Refrigerate overnight, turning several times. Drain and discard marinade. Heat grill according to manufacturer's directions for indirect cooking or roast in a conventional oven*. Tuck wings under turkey and place with breast side down on grill rack. Cover and grill for 1 hour. Add 10 briquettes to coals turn the turkey breast side up. Brush with reserved marinade. Cover and cook for 2 hours, adding 10 briquettes to maintain heat and brushing with marinade every 30 minutes until meat thermometer reads 185°. Cover and let stand 20 minutes before carving. Yield: 8 servings. *Conventional Roasting Method: Place turkey on a rack in a large roaster. Bake, uncovered, at 325° for 4 to 4-1/2 hours or until meat thermometer reads 185°. Baste frequently with reserved marinade. When turkey begins to brown, cover lightly with a tent of aluminum foil.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
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- Lemon Pepper Marinade. This marinade is particularly good on poultry like a whole chicken for roasting or turkey breasts for grilling. Dill and garlic add a pungent flavor, and the power of lemon juice helps tenderize and flavor the meat.
- Deep Fried Turkey Marinade. When you make a deep-fried turkey, you want to get as much flavor as you can into the bird before it goes into the oil. This classic Cajun-inspired marinade will tenderize the turkey as it adds flavor.
- Chinese Five Spice Marinade. Any meat that you want to grill will benefit from this Chinese-inspired marinade. Aromatic cloves, cinnamon, fennel seeds, star anise, and Szechuan peppers make the flavorful spice blend, and soy sauce, sesame oil, sherry, chili oil, and green onions add heat and flavor.
- Pineapple Marinade. This sweet marinade has the fruity power of pineapple and cider vinegar to work its way into the meat, tenderizing it while adding flavor.
- Sun-Dried Tomato Marinade. Using sun-dried tomatoes packed in oil is a great way to start a marinade. The thick texture of blended sundried tomatoes makes a wonderful paste to coat any kind of meat.
- Jamaican Jerk Marinade. You've heard of jerk seasonings and jerk rubs, and our jerk marinade gets that great jerk flavor deep into the meat. Usually a paste made out of spices, garlic, and peppers is considered to be a jerk flavoring, but true jerk marinades use Scotch bonnet peppers, so find the spiciest of peppers available to you.
- 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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