Jab Your Turkey With Lemon Garlic Marinade Food

ROAST TURKEY WITH LEMON & GARLIC

Steps:

• Up to two days ahead, make the salt mix by grinding the salt with the thyme leaves and pepper in a spice grinder or using a pestle and mortar. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand in down the length of the breast. Take care not to tear the skin.
• Season the bird all over with the salt mix, inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days - the longer you salt it, the more succulent the turkey will be. For the crispest skin, leave the turkey uncovered so it dries out, but loosely cover it if you prefer.
• Tip the butter, vegetable stock powder and lemon zest into a small bowl and mix until completely combined. Cover and chill. Can be made a few days ahead or frozen, wrapped in cling film, for one month.
• Remove the turkey from the fridge an hour or so before you want to cook it. Remove the butter from the fridge to soften. Heat oven to 180C/160C fan/gas 4. Work out your cooking time based on 40 mins per kg for the first 4kg, plus 45 mins for every kg after that.
• Use your hands to spread the butter under the skin so that it covers the entire breast area and work it into the crevice between the thigh and the main body, then smooth the skin over with your hands. Put the onion, lemon halves, and garlic in the cavity.
• Cover the tin loosely with foil and roast for the calculated cooking time. Around 30 mins before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered with foil for up to 1 hr. Save the juices from the tin to make gravy.

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.

QUICK THANKSGIVING TURKEY WITH LEMON-GARLIC BUTTER

Steps:

• Preheat oven to 425°F. Cook butter, garlic, lemon zest, and rosemary in a small pot over medium heat, stirring occasionally, until butter is melted. Reduce heat to low and let simmer to infuse flavors, about 5 minutes.
• Brush turkey generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin-that'll make it taste so much better. Season turkey with 1 Tbsp. plus 1 tsp. salt and 1 Tbsp. pepper on all sides and arrange skin side up on a rimmed baking sheet. Pour 1/2 cup wine around turkey pieces.
• Cover with foil and roast turkey 20 minutes. Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant-read thermometer inserted into the thickest part of each piece registers 165°F, 40-50 minutes. Some pieces might be done before others, so test each one. Let turkey rest 20 minutes before slicing.
• Meanwhile, strain pan drippings through a fine-mesh sieve into a heatproof measuring cup or bowl. Skim fat off surface (or use a fat separator if you have one). You should have about 1/2 cup drippings. Whisk in cornstarch until smooth.
• Bring remaining 1/2 cup wine to a boil in a large skillet over high heat. Cook until reduced by half, about 3 minutes. Add broth and continue to cook, stirring occasionally, until reduced slightly, about 5 minutes. Whisk in turkey drippings and bring to a boil. Cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes. Season with salt and pepper.
• Transfer turkey to a platter. Serve with pan sauce alongside.

JAY'S DEEP FRIED TURKEY WITH GARLIC LEMON INJECTION RECIPE - (3.9/5)

Steps:

• Add all the ingredients to a small saucepan. Stir the ingredients over medium heat and cook until all the ingredients have dissolved and are well blended. Remove from heat and allow to cool to room temperature. Remove contents of cavity of the turkey, clean with cold water and pat dry. Inject turkey with marinade.

PERFECTLY PAIRED TURKEY INJECTION MARINADE AND RUB

Steps:

• Stir chicken broth, lemon juice, 1/2 cup melted butter, 1 clove garlic, mustard powder, and ginger together in a bowl. Cover bowl with plastic wrap and refrigerate marinade for flavors to blend, about 30 minutes.
• Mix 1 cup softened butter, rosemary, thyme, and 2 cloves garlic together in a bowl until rub is evenly combined.
• Separate skin from the meat of the turkey by running your hand under the skin to separate. Spoon rub mixture evenly under the skin in several different parts of the turkey.
• Pour marinade into a meat injector and inject the meatiest parts of turkey with marinade, changing the angle of the needle several times.
• Brush turkey with olive oil and season with salt and pepper; place in roasting pan and cover with plastic wrap. Refrigerate turkey for 12 to 24 hours.

YAH MON! JERKED TURKEY JERKY

Steps:

• Combine marinade ingredients in a plastic zipper bag.
• Add turkey slices and coat thoroughly with marinade; refrigerate overnight.
• If you have a dehydrator, use it.
• I use my oven; it only goes down to 170 degrees F.
• Cover oven rack with aluminum foil then preheat to 170 degrees; place marinated turkey breast strips on baking racks and place racks in the oven.
• Prop open oven door slightly with an oven mitt to allow humidity to escape.
• Check turkey after about 4 hours; mine takes between 4 and 4-1/2 hours in a 170 degree F oven.

GRILLED LEMON-GARLIC TURKEY

Steps:

• To make marinade, in blender, place all ingredients except turkey and Cajun seasoning. Cover and blend until smooth. Using meat injector, fill injector container to 1-ounce line. Inject marinade into turkey breasts, thighs and legs, every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject turkey until marinade is used. (Or pour marinade over turkey in large glass dish.)
• Sprinkle Cajun seasoning inside cavity and over outside of turkey. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail. Cover and refrigerate at least 8 hours but no longer than 24 hours.
• If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• Insert barbecue meat thermometer in turkey so tip is in thickest part of inside thigh muscle and does not touch bone.
• Place turkey, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat. Cover and grill 3 to 4 hours or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand 15 minutes before carving.