Juicy Two Stage Thanksgiving Turkey Marinade Recipes

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.

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:

• 1 week before Turkey Day, while it thaws, or 3 Days before if fresh, clean it and wash it with cold water.
• Rub the bird inside and out with the limes, lightly squeezing as you work. Liberally sprinkle with the adobo seasoning.
• In a food processor or blender lightly pulse the olive oil, the 10 garlic gloves, lime juice, oregano, cilantro for about 10 seconds or until garlic is puréed. With your hands rub this mixture over and inside the bird. Put it in an oven bag with the marinade, tie the open end of the bag very tightly and put back in the fridge until ready to prepare.
• On the day of Baking:.
• Preheat roasting oven to 325 degrees F or refer to a turkey guide for time/temperature by pound (try this one www.kraftfoods.com /kf/ ff/ HolidayFocus/ Turkey101 ).
• Melt half of the butter with half of the mashed garlic and put in a flavor injector. Open the oven bag (don't discard) where the turkey is and inject garlic butter in meaty areas, breast, leg, etc. Put the peppers and onions in the bag, tie the legs, insert the timer according to directions and retie the bag.
• Put turkey while still in the bag in the oven and bake according to directions. If you don't have a roasting oven, just put the turkey while in the bag in a pan and cover with foil. This will help keep the turkey tender.
• Preheat stove oven to 325-350 degrees F. Melt the rest of the butter with the rest of the garlic. An hour and a half before its done, transfer the turkey and the marinade to a roasting pan(remove it from the bag) or remove the foil, and brush with the garlic butter (for browning and crisp skin).
• Roast / Bake for the remainder time and bathe it with its juice every 20 mins until its golden brown.
• Allow it to cool down a bit before carving, so that all the juices settle. Serve and garnish to your liking and use the juice for your gravy.
• Variations! 1.)add 2 tbsp brown sugar to the garlic butter for brushing for a sweet taste. 2.) Or add canned chipotle peppers in adobo sauce to the marinade and chop in food processor for a spicy flavor, sprinkle the turkey with cayenne pepper for extra spicy. 3.)Or add half a jar of "Salsa Verde" to the marinade.

Steps:

• Place turkey in an 11x7-in. baking dish coated with cooking spray. In a small bowl, combine the wine, butter, salt, tarragon and paprika. Spoon over turkey. Arrange mushrooms around tenderloins., Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 170°, basting occasionally with pan drippings. Let stand 5 minutes before slicing. Serve with remaining pan drippings.