Greek Marinated Turkey Slices Food
GREEK MARINADE
Make and share this Greek Marinade recipe from Food.com.
Provided by Mirj2338
Categories Greek
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a small bowl, mix together all the marinade ingredients.
- Pour over lamb, beef, poultry, or fish, and marinate in the refrigerator for 1-2 hours before cooking.
GREEK MARINATED TOMATOES
If you are like us you will want a loaf of French bread to soak up the marinated from these flavorful tomatoes. These tomatoes go very well next grilled marinated meats. **cook time is really chill time**
Provided by Debbwl
Categories Vegetable
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Arrange tomato and onion slices in shallow bowl (I use a pie plate).
- Combine olive oil, red wine vinegar, lemon juice, garlic, salt, oregano, and pepper.
- Pour over tomatoe and onion slices.
- Chill thoroughly at least 2 hours, gently stirring once or twice.
GARLIC-GINGER TURKEY TENDERLOINS
This good-for-you entree can be on your family's plates quicker than Chinese takeout...and for a lot less money! Ginger and brown sugar flavor the sauce that spices up the turkey as it bakes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a small saucepan, mix 2 tablespoons brown sugar, 2 tablespoon soy sauce, ginger, garlic and pepper., Place turkey in a 13x9-in. baking dish coated with cooking spray; drizzle with half of the soy sauce mixture. Bake, uncovered, until a thermometer reads 165°, 25-30 minutes. , Meanwhile, add cornstarch and the remaining brown sugar and soy sauce to the remaining mixture in saucepan; stir until smooth. Stir in broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut turkey into slices; serve with sauce.
Nutrition Facts : Calories 212 calories, Fat 2g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 639mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
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
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- Remove the neck and giblets from the turkey and reserve for another use. Rinse and dry the turkey inside and out. Set it in on a work surface or in a large baking pan. Sprinkle the cavity with salt and pepper and put 2 lemon slices and 3 garlic cloves in the cavity. Truss the legs of the turkey by cutting off a 12-18 inch piece of twine and tying the legs together (see photo on the blog).
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- Before cooking, mound excess marinade onto the turkey. Remove any garlic cloves from the top of the turkey to prevent them from burning, leaving them in the pan. Gently place some lemon slices around the top – decoratively, if you like. Roast the turkey at 450ºF for 30 minutes. Remove the pan from the oven and set it on a heat-proof surface. Gently pour the melted butter over the top of the turkey. Return the turkey to the oven. Lower the heat to 350ºF and roast the turkey for 2 – 2 1/2 hours longer, or until a meat thermometer inserted into the thickest part of the breast registers 161F – baste every half hour with pan juices – add a cup of stock to the pan when it looks dry – if any part of the turkey is getting too brown, press some foil over it.
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