Best Marinated Turkey 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.

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).

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.

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.

MARINATED TURKEY BREAST ROAST

Steps:

• Whisk olive oil, soy sauce, garlic, brown sugar, and basil together in a bowl and pour into a resealable plastic bag. Add turkey breast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
• Remove turkey breast from the marinade and shake off excess. Place turkey in the prepared roasting pan and season with salt and pepper. Set remaining marinade aside.
• Cook turkey in the preheated oven for 1 hour. Baste with the reserved marinade and cook until no longer pink in the center and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (77 degrees C).

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.

GRILLED MARINATED TURKEY TENDERLOINS

Steps:

• In a large bowl, combine the first 10 ingredients. Pour 1 cup into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for serving., Drain and discard marinade from turkey. Grill, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 170°. Serve with reserved marinade.

MARINATED TURKEY TENDERLOINS

Steps:

• In a 2-cup measuring cup, combine the first 11 ingredients. Pour 2/3 cup into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 7-9 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

CIDER MARINATED TURKEY BREAST

Steps:

• In a large stockpot, or 2 gallon freezer bag, combine the apple juice through the water.
• Squeeze the juice from the orange quarters and add to the brine.
• Stir to combine.
• Add the turkey, making sure it is completely submerged in the brine.
• Refrigerate for 8-10 hours.
• Drain and discard marinade.
• Rinse turkey under cold water and pat dry.
• Place turkey breast on a rack in a roasting pan.
• Spray the breast with cooking spray to promote browning.
• Bake, uncovered, at 325 degrees for about 1 1/2 hours or until a meat thermometer reads 165 degrees.
• Let rest 15 minutes before carving.

CITRUS-MARINATED GRILLED TURKEY

Steps:

• Put all the marinade ingredients into a bowl and pour over a generous amount of olive oil. Squeeze everything together with your hands to blend all the flavors.
• Have the butcher cut the turkey into 4 pieces and remove the bones from the breast. (Save the neck and backbone for the gravy.) To marinate, put the turkey on a large platter and pour on the marinade; turn the turkey over in the marinade to make sure it is well coated on both sides. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
• Remove the turkey from the refrigerator about 1/2 hour before you are ready to grill it. Heat the grill to medium and wipe the grate with some oil. Wipe the marinade from the turkey and season it well with salt and pepper. Put the turkey on the grill, skin side down, and cook for 30 minutes. Turn the bird over and continue grilling, basting with more olive oil, until the juices run clear and the internal temperature of the thigh is 180 degrees F, about 1 hour total. Set aside, cover with foil, and let it rest for about 10 minutes before carving.

CIDER MARINATED TURKEY

Steps:

• In a large stockpot, combine the cider and seasonings. Bring to a boil. Cook and stir until salt is dissolved. Stir in oranges. Remove from the heat. Add water; cool to room temperature., Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Carefully pour cooled marinade into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 12-14 hours; turn several times., Drain and discard marinade. Rinse turkey under cold water; pat dry. Place onion, carrots and sage in cavity. Rub oil over skin. Skewer turkey openings; tie drumsticks together., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan; grill, covered, over indirect medium heat for 2 to 3 hours or until a thermometer reads 180°, tenting turkey with foil after about 1 hour. Cover and let stand 20 minutes before carving., If desired, thicken pan juices for gravy. Remove and discard skin and vegetables in cavity before carving turkey. Serve with gravy. ,

MARINATED TURKEY THIGHS

Steps:

• In a resealable plastic bag, combine the buttermilk, onion, salt, pepper, celery seed, coriander and ginger; add turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Place turkey in a greased shallow baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 30-35 minutes longer or until juices run clear and a thermometer reads 180°.

ORANGE-MARINATED AND BRINED SMOKED TURKEY

Steps:

• To make brine, Combine all ingredients in a stock pot or large saucepan. Bring to a boil. Reduce heat to low and simmer 45 minutes. Let cool completely. (May be prepared 1 day ahead and refrigerated in a non-metal container.) Thoroughly rinse and dry turkey inside and out, removing and reserving,giblets, liver and neck. Place the turkey in a large plastic bag and pour in the brine. Place in a close fitting tub or cooler. Make sure that the brine completely covers the turkey. Cover and refrigerate for 3 days. If the brine does not completely cover the bird, turn it every 12 hours. Soak about 2 lbs.wood chips for smoking at least 4 hours before use. Use hickory, orange wood or grapevine cuttings. Remove the turkey from the brine and pat it dry; truss and place on a roasting rack in a pan. Rub with olive oil, salt and pepper. Smoke turkey on the grill for 2-1/2 to 3 hours. Maintain about an inch of water at all times in the drip pan. Carefully add water if drippings appear to be boiling away. If turkey skin gets too dark, cover with foil. When meat thermometer reaches 165-170 degrees in the thickest part of the breast without touching the bone, carefully transfer turkey to carving platter and let rest for about 15 minutes before carving. Reserve pan drippings for gravy.

GRILLED MARINATED TURKEY BREAST

Steps:

• Make marinade in a large bowl.
• Check for seasoning.
• Marinate turkey breast for at least 6 hours or overnight. (One can speed up the marination process by slicing the breast into 4 to 6 long, thin slices.) Season the marinated breast and grill on low grill, 20 to 25 minutes. If it is a large breast, butterfly it so that it will cook through, if necessary, finish in a 350 degree oven.
• Let rest for 15 minutes before slicing.

GRILLED MARINATED TURKEY BREAST WITH 3 PEA FRIED RICE

Steps:

• Make marinade in a large bowl. Check for seasoning. Marinate turkey breast for at least 6 hours or overnight. (One can speed up the marination process by slicing the breast into 4 to 6 long, thin slices.) Season the marinated breast and grill on low grill, 20 to 25 minutes. If it is a large breast, butterfly it so that it will cook through, if necessary, finish in a 350 degree oven. Let rest for 15 minutes before slicing.
• 3 PEA FRIED RICE: In a wok, coat with canola oil and add garlic and ginger. Cook until soft and add rice. Mix well then add eggs, chives and English peas. Heat thoroughly.
• Check for seasoning Toss snow and snap peas with vinaigrette. Check for seasoning.
• CITRUS VINAIGRETTE: Mix all ingredients well.

MARINATED TURKEY BREAST

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).

SOUTHWEST MARINATED GRILLED TURKEY BREAST WITH CHIMICHURRI SAUCE

Steps:

• Combine all of the marinade ingredients and pour over turkey breasts in a non-reactive covered dish. Marinate for 4 hours or overnight.
• Soak mesquite wood chips in water for 1 hour. Place over coals in metal/aluminum container and allow to smoke. Place turkey on grill and cook until internal temperature reaches 165 degrees. Allow to rest 5 to 10 minutes. Cut on the bias and serve with chimichurri sauce on top.
• The most succulent and tasty barbecued meat you ever ate. I came up with this recipe when challenged by friends as an alternative to the usual steak barbecue. It is lowfat, delicious, and easy to prepare.
• Chop the first three ingredients in a food processor. Add olive oil, vinegar, salt and pepper, and mix thoroughly.

MAPLE MARINATED ROAST TURKEY RECIPE

Steps:

• • Combine the marinade ingredients in a 2 gallon zipper lock bag. • Add the turkey to it and seal the bag and place it into the refrigerator overnight. • To make the maple butter, put all the ingredients in food processor and process till soft, set aside • Mix all the glaze ingredients in a small bowl and whisk to combine, add salt and pepper to taste. • Preheat the oven to 350 degrees F. • Place the rack on the lowest position in the oven. • Take out the turkey from the marinade and pat dry. • Loosen the skin over the breast, wings, and upper thighs by lightly sliding fingers under the skin. • Massage half the maple butter beneath the skin distributing it equally. • Rub the remaining of the maple butter outside of the turkey. • Stuff the cavity with celery and onions. • Tie the legs together loosely and put the turkey breast side up on the rack. • Roast the bird for about 3 hours till a thermometer reads 180 degrees F. • Now baste Marinated Roast Turkey with maple glaze every 20 minutes and tent with the foil if browned before done.

MARINATED TURKEY BREAST

Steps:

• NOTE: WHILE THIS WAS MADE FOR A GRILL, IT CAN BE COOKED IN THE OVEN AT 350 DEGREES FOR UNDER AN HOUR. ALSO, MANY USED A CROCK POT FOR SEVERAL HOURS AND CLAIMED IT FELL OFF THE BONE 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).

MARINATED TERIYAKI TURKEY STRIPS

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.