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.
TURKEY MARINADE
This turkey marinade is a combination of olive oil, fresh herbs, spices and citrus, all blended together to make the most tender and juicy turkey ever! A quick and easy way to infuse flavor into your holiday turkey with minimal effort.
Provided by Sara Welch
Categories Main
Time 12h12m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 175 kcal, Carbohydrate 3 g, Protein 1 g, Fat 18 g, SaturatedFat 3 g, Sodium 750 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MARINATED TURKEY BREAST
This recipe came from my mother. These always turn out juicy and tender no matter how long my husband leaves them on the grill! Easy to prepare, but it's always best when marinated for at least 4 hours.
Provided by Danielle
Categories Meat and Poultry Recipes Turkey Breasts
Time 5h
Yield 12
Number Of Ingredients 9
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).
Nutrition Facts : Calories 317.2 calories, Carbohydrate 2.2 g, Cholesterol 164 mg, Fat 6 g, Fiber 0.2 g, Protein 59.8 g, SaturatedFat 1.2 g, Sodium 405.2 mg, Sugar 1.3 g
AWESOME MARINATED ROAST TURKEY
"I have adopted several different methods to make this a super easy recipe with off the shelf spices that you probably already have. The preparation is easy and not fussy to get it right. The only problem I've found is that I usually don't have any leftovers, everyone seems to love it! This is enough marinade for a turkey up to 14 lbs, double the quantities for a large 22+ LB bird." You will need 1 thawed turkey, 1 large turkey oven bag, 1 cake cooling rack
Provided by khill-apex-nc
Categories Poultry
Time 3h5m
Yield 16 Double for large Turkey, 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 96, Fat 9.4, SaturatedFat 1.3, Sodium 364.7, Carbohydrate 2.4, Fiber 0.4, Sugar 0.3, Protein 1.1
MARINATED TURKEY BREAST
Found in Better Homes and Gardens New Dieter's Cookbook. Haven't tried this one, but all that I have made from this cookbook is a real pleaseer. Plenty of flavor without all the cholesterol, fat, and all the bad stuff. Prep time includes marinade time
Provided by Chef Diva Divine
Categories Turkey Breasts
Time 2h12m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- For marinade, stir together lemon peel, lemon juice, oil granuals, thyme, garlic, salt, pepper, & 1/4C water.
- Place turkey in a plastic bag set in a bowl. Poour marinade over turkey close bag and refrigerate for 2 hours.
- Remove turkey from bag, reserving marinade. Spray an 8" skillet with cooking spray. Add turkey slices. Cook over medium heat about 4 minutes or till tender & no longer pink, turning once. Remove turkey from skillet; keep warm.
- Add zucchini, mushrooms, & 2TBS water to the skillet. Cover and cook for 3-4 minutes or till zucchini is crisp-tender.
- Meanwhile stir together the reserve marinade, & cornstarch. Add to veggies in skillet. Cook and stir till thickened & bubbly. Cook and stir 1 minute more.
- Serve the veggies with turkey slices & if desired , rice.
Nutrition Facts : Calories 210.5, Fat 10.9, SaturatedFat 2.3, Cholesterol 55.4, Sodium 736.3, Carbohydrate 7.7, Fiber 1.6, Sugar 2.5, Protein 21.1
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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