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Chicken and Turkey Marinade

SUBMITTED BY: emmaxwell

"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."
PREP TIME  15 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 5 cups
    
About  scaling  and  conversions

INGREDIENTS

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

DIRECTIONS

  1. 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.
  2. 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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2003 by Irene
I've used this on a whole turkey, a small chicken and even skinless chicken breasts. A keeper. Thanks Elaine.

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2006 by paot
This was a great recipe. Everyone at the meal thought it was wonderful. Instead of marinating it in a 30 gal twist-tie kitchen bag, I used a 40 gal Ziplock bag, then didn't worry about leakage during the marinating/turning process. I then transferred the meat and marinade to a turkey cooking bag and didn't worry about basting it.

4 users found this review helpful
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2002 by the allrecipes staff
This recipe has been updated by the staff in response to a request by the submitter. We have changed the lemon juice to 4 lemons, juiced. We have changed the mustard to Dijon.

4 users found this review helpful


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