Chicken And Turkey Marinade Recipes

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CHICKEN AND TURKEY MARINADE



Chicken and Turkey Marinade image

A 24 hour marinade, guaranteed to please every time. Chicken or turkey is always moist, and tender. Use half of a recipe for a chicken, or the full recipe for a turkey of up to 25 pounds. Everyone will clamor for this recipe!!! Use the drippings from the pan to make gravy as usual. It is not necessary to strain drippings first.

Provided by emmaxwell

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 45m

Yield 5

Number Of Ingredients 12

1 cup olive oil
½ cup soy sauce
4 lemons, juiced
¼ cup prepared yellow mustard
¼ cup minced fresh chives
½ cup minced fresh sage
½ cup minced fresh oregano
½ cup chopped fresh parsley
¼ cup minced fresh thyme
2 teaspoons minced garlic, or to taste
1 tablespoon paprika
3 tablespoons salt-free herb seasoning blend

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.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 6.2 g, Cholesterol 0 mg, Fat 44.3 g, Fiber 1.7 g, Protein 3.1 g, SaturatedFat 6 g, Sodium 1590.5 mg, Sugar 0.8 g

TURKEY AND CHICKEN LEGS WITH MEDIEVAL MARINADE



Turkey and Chicken Legs with Medieval Marinade image

Provided by Sandra Lee

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

4 turkey legs
4 chicken legs
1 (6-ounce) can tomato paste
1/4 cup olive oil
1 1/2 cups chicken broth
1/4 cup Worcestershire sauce
2 tablespoons applewood rub (recommended: McCormick)
1 tablespoon apple cider vinegar
1 cup frozen chopped onions, thawed
1 tablespoon chopped garlic
1 bunch fresh parsley, leaves picked, for garnish

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.

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