ROASTED TURKEY CRIOLLA MARINADE
A fresh-tasting marinade, flavored with orange zest, garlic, and fresh herbs, is designed for use when roasting a turkey in an oven bag. The bag keeps the marinade in contact with the meat for a tasty bird.
Provided by LIABEEA
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 20
Number Of Ingredients 17
Steps:
- Place the butter, olive oil, garlic, orange zest, salt, peppercorns, oregano, rosemary, thyme, cumin, balsamic vinegar, and orange juice into the container of a blender, and pulse several times to combine.
- Push cloves into the onion, and place the clove-spiked onion, cinnamon stick, orange half, and bay leaf into the cavity of a turkey prepared for roasting. Place the turkey into an oven bag, and use your fingers to loosen the skin over the breast and legs. Pour marinade underneath the loosened turkey skin, seal the bag, and roast according to the oven bag instructions for your turkey's weight.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 1.7 g, Cholesterol 12.2 mg, Fat 10 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.7 g, Sodium 382.5 mg, Sugar 0.9 g
MOJO TURKEY
This recipe nods to what happened when Cuban culture drifted onto the Thanksgiving tables of South Florida, with a bird dressed in a marinade of sour oranges (a mixture of orange and lime juice works as well) mixed with a lot of garlic and oregano. Serve the bird with black beans and white rice on the side - and a Key lime pie for dessert.
Provided by Sam Sifton
Categories dinner, main course
Time 6h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Rinse turkey well in cold water and pat very dry with paper towels.
- Make the marinade: Combine garlic, cumin, salt and pepper in a large mixing bowl and mash the mixture together with the back of a kitchen spoon to make a kind of paste. Stir sour orange juice (or orange and lime juices) and oil into the paste and whisk to combine. Add oregano leaves and mix again. Reserve 1/2 cup of marinade and put aside.
- Put turkey in a roasting pan that can fit in the refrigerator and cover with remaining marinade, making sure to get a lot of it into the turkey's open cavity. Cover and refrigerate overnight, or for at least a few hours. Baste a few times with marinade.
- When ready to cook, heat oven to 450 degrees. Remove turkey from marinade and place on a clean cutting board. Discard marinade and clean roasting pan well. Return turkey to roasting pan, tuck the tips of the wings under the bird and shower it with salt and pepper. Place orange, lime and onion quarters in the turkey's cavity, then truss its legs together with cotton string. Roast turkey, uncovered, in the oven for 30 minutes.
- Reduce oven heat to 325 degrees. Baste turkey with pan juices, and add remaining marinade to the pan. Continue roasting turkey, basting every 30 minutes and tenting it with foil if the skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees, approximately 2 hours 45 minutes to 3 hours more. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 25 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 6 grams, Sodium 1337 milligrams, Sugar 6 grams, TransFat 0 grams
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
MOIST OVEN-ROASTED TURKEY
My family nominated me to make a turkey for Easter dinner. Since it was my first time to roast a gobbler, I gave the task some thought. The recipe I came up with was well-received by my family. I thought it turned out moist and favorful. I used a Reynolds' oven bag to roast it but you wouldn't have to do so.
Provided by HappyMommy1422
Categories Whole Turkey
Time 2h45m
Yield 1 turkey
Number Of Ingredients 11
Steps:
- Wash the turkey and pat it dry.
- Place all of the herbs, all the butter, half the lemon and half the apple into the body cavity.
- Place the other half of lemon and apple into the neck cavity.
- Truss the turkey with kitchen string or dental floss.
- Rub canola oil all over the turkey and sprinkle liberally with salt and pepper.
- If you're using an oven bag, place the turkey in the bag at this point, following the directions on the box. I put about 1 tablespoon of water into the bag.
- Roast in a 350 degree oven until themometer inserted in the thigh reads 180 degrees.
- My 15-pound turkey took about 2 hours and 40 minutes.
- You may want to adjust the oven temperature to 325 if you're not using an oven bag.
ROASTED TURKEY CRIOLLA MARINADE
A fresh-tasting marinade, flavored with orange zest, garlic, and fresh herbs, is designed for use when roasting a turkey in an oven bag. The bag keeps the marinade in contact with the meat for a tasty bird.
Provided by LIABEEA
Categories Marinades
Time 15m
Yield 20
Number Of Ingredients 17
Steps:
- Place the butter, olive oil, garlic, orange zest, salt, peppercorns, oregano, rosemary, thyme, cumin, balsamic vinegar, and orange juice into the container of a blender, and pulse several times to combine.
- Push cloves into the onion, and place the clove-spiked onion, cinnamon stick, orange half, and bay leaf into the cavity of a turkey prepared for roasting. Place the turkey into an oven bag, and use your fingers to loosen the skin over the breast and legs. Pour marinade underneath the loosened turkey skin, seal the bag, and roast according to the oven bag instructions for your turkey's weight.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 1.7 g, Cholesterol 12.2 mg, Fat 10 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.7 g, Sodium 325.6 mg, Sugar 0.9 g
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