Best 10 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 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).

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 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).

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.

FRANNY'S MARINATED TURKEY BREAST WITH CORIANDER-LIME SAUCE

Steps:

• Cut the meat off the bone and remove the skin. Combine the marinade ingredients, and stir to blend well. Add the halved turkey breast, turning both pieces to coat well on both sides. Cover, and marinade in the refrigerator for 12 hours or overnight. To make the coriander lime sauce, place all the ingredients except the peanut oil in droplets until the mixture is thick, then add the rest of the oil in a thin stream. If the sauce is too thick, add a bit more lime juice. Preheat broiler for 10 minutes. Transfer the turkey to a shallow roasting pan. Broil 2 inches from the heat source for about 10 minutes, or until nicely brown. Pour the marinade over the turkey breast, lower oven temp to only 375, then place in the oven, and roast for about 35 minutes, or until the juices run clear. Remove from the over, and cool for 10 minutes to settle the juices. Slice the turkey and arrange the pieces on a platter and garnish with parsley. Serve the sauce on the side.