Chicken And Turkey Marinade Recipes

Steps:

• In a small bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard. Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat.
• Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so. Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done.

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.

Steps:

• Prepare the turkey:
• Using very sturdy kitchen scissors, cut on either side of the backbone and remove it. With the turkey or chicken skin side down and using a large sturdy knife, place the blade of the knife in the center of the breast bone, lengthwise. Using a meat mallet, firmly whack the knife to partially split the bone. Press the turkey or chicken to flatten slightly. Turn the turkey skin side up and press until flattened. Starting from the neck end, work your hands between the skin and flesh, being careful not to tear the skin. Work your hands as far down the legs as possible
• In a small bowl, combine the pepper flakes with all but 1 teaspoon of the garlic paste, the salt, pepper, coriander and 1/2 cup of the oil. Rub half of the mixture under the skin.
• Set the turkey on a work surface skin side up and tuck the wing tips behind the shoulders. Using 2 very long metal skewers, pierce the turkey crosswise diagonally, from drumstick through the opposite breast and through the wing forming a big X. Using the third skewer, pierce the turkey sideways through each breast. Rub the remaining paste all over the turkey or chicken and set it in a baking dish. Add the lemon halves, cover with plastic and refrigerate at least 4 hours, preferably overnight.
• Make the Tangy Herbed Yogurt:
• In another small bowl, combine the yogurt with the chives, oregano and remaining 1 teaspoon garlic paste. Season with salt and pepper and whisk in the remaining 2 tablespoons of oil.
• Light a grill and oil the grates. Grill over medium flame for about 1 3/4 to 2 hours, turning occasionally, until lightly charred in spots and an instant read thermometer inserted into the thigh nearest the joint registers 170°.
• Let the turkey or chicken rest for 20 minutes before slicing. Serve with the yogurt sauce and Tabbouleh.

Steps:

• Put the turkey and chicken legs into a large resealable plastic bag.
• In a large bowl, combine the tomato paste, olive oil, chicken broth, Worcestershire sauce, applewood rub, apple cider vinegar, onions, and garlic, and whisk them together until blended. Pour the marinade into the resealable bag over the turkey and chicken legs. Seal the bag and put it into a large bowl. Marinate in the refrigerator for at least 1 hour or as long as overnight.
• Preheat 1 side of a grill over medium heat. Remove the turkey and chicken legs from the marinade, shaking off the excess, and set aside.
• Put the marinade into a small pot and cook over low heat, until reduced by half.
• Grill the chicken legs over direct heat for 5 minutes per side with the lid closed. After 10 minutes grill them over indirect heat for another 10 to 15 minutes. Grill the turkey legs for 20 to 25 minutes with the lid closed. Brush on the reduced marinade every 5 minutes until the legs are cooked through and the internal temperature reaches 175 degrees F. on an instant-read thermometer. Hold the chicken legs on the coolest part of the grill or in an oven at 200 degrees F while the turkey finishes cooking.
• Arrange the chicken and turkey on a serving platter and garnish with fresh parsley.

Steps:

• Melt sugar in butter, whisk in other ingredients and use to marinade poultry at least one hour.
• Can also be used for cooking poultry in the crockpot with no marinade time (omit water.).

Steps:

• Butterfly the chicken breasts using a sharp knife, then lightly pound to an even thickness.
• In a large glass bowl, whisk together the brown sugar, fish sauce, soy sauce, lime juice, canola oil, chile-garlic paste, scallion whites, sesame oil and ginger until combined. Add the chicken and turn to coat in the marinade. Cover and let marinade in the refrigerator for at least 2 or up to 4 hours.
• Preheat a grill or grill pan over medium-high heat until hot.
• Remove the chicken from the marinade and transfer to a paper-towel-lined baking sheet. Use paper towels to dab off some of the marinade.
• Brush the grill with canola oil, then grill the chicken until fully cooked, 3 to 5 minutes per side. Transfer the chicken to a platter and garnish with the scallion greens and sesame seeds. Serve.

Steps:

• Mix all ingredients in a bowl or ziplock bag. Add chicken or turkey. Marinate over night. Remove from fridge 30 minutes before cooking. I usually cut the chicken or turkey into 1 1/2 - 2 inch cubes before marinating.