Recipe: Marinade for Turkey (3 recipes) (repost)

Posted by Gladys/PR in 2003

Turkey Marinade Recipe

2 cloves garlic, crushed
1/2 tsp. pepper
1/2 tsp. dried oregano crushed in the mortar or with your hands
1/2 tsp. seasoned salt
1 lime (juice of)
1 Tbsp. salt
1/2 c. olive oil

Combine all ingredients and rub over the entire defrosted turkey the night before. Cover turkey; refrigerate and next day, bake according to your usual recipe.

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Posted by LuAnn in 1998

Turkey Injectable Marinade

This isn't a traditional marinade, but I promise you, you will never have a more tender, juicy, tasty turkey. You need a veterinarian syringe to inject the turkey with this marinate. Thaw your turkey, then about 12 hours before you want to grill, inject turkey (breast, back, legs, etc) with marinate.

l cup warm water
l to 2 Tablespoons salt
1/2 cup lemon juice
1 to 2 Tablespoons garlic liquid
1 Tablespoon Tabasco Sauce
(Enough Marinade for a 14 lb. turkey)

We put our turkey in a disposal aluminum pan on our gas grill. But you can also use on a rotisserie. Do not over cook. We cook until the meat thermometer registers 190 degrees. Let set for 15 minutes and carve. Enjoy!

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Injection Marinade for Turkey
Posted By: Betsy/Recipe Link in 2001

My favorite recipe is not written down anywhere, it is just thrown together, so I don't have precise measurements, but it tastes great every time I cook it. You can roast it in the oven, it does not have to be fried, and to me, it tastes just as delicious.

Zesty Italian Salad Dressing (NOT fat-free), small bottle, strained
1/2 - 1 stick melted butter or margarine
Tabasco sauce (about 3 Tablespoons)
Onion juice (approx. 3 Tablespoons)
Garlic juice (approx. 3 Tablespoon)
Old Bay seasoning and/or Tony Chachere's (optional)

Melt the butter, strain the vegetables from the salad dressing and keep in reserve, then mix everything else together.

Wash and dry the turkey, then slide your hand between the skin and the breast, separating the skin from the flesh.

Take the strained vegetables from the salad dressing and rub into the meat, trapping it between the meat and the skin.

Now, inject the marinade in several places, many places, all over the turkey and underneath the skin until you use most of the marinade.

Cover the turkey, and place in a pan, refrigerate overnight or at least 5 hours. If frying the turkey, dry it off very well first.