Tana’s Marinated Turkey
    Servings
    12
    Servings
    12
    Ingredients
    MEAT:
    • 1 12-pound turkeyfree-range, hormone-free, antibiotic-free
    MARINADE:
    • 1/2cup extra-virgin olive oil
    • 1/4cup fresh lemon juice
    • 2tablespoons garlicminced
    • 2tablespoons fresh rosemaryfinely chopped
    • 2tablespoons fresh thymefinely chopped
    • 1tablespoon sea saltor to taste (reduce amount for low-sodium diet)
    • 1tablespoon pepperor to taste
    Instructions
    Roast Chicken Option:
    1. To adapt this turkey recipe for roast chicken, cut ingredients in half and marinate according to the same instructions.
    2. Preheat oven to 425 degrees F and roast for 1 1/2 hours. Keep chicken breast-side down for the first hour and turn over for the final 30 minutes.
    Preparation The Day Before Cooking:
    1. Start with a fully thawed turkey.
    2. Remove innards from cavity (set aside for stuffing if desired) and rinse turkey well. Pat dry with paper towels.
    3. “Deglove” the skin from the turkey, being careful not to remove the skin from the turkey. You just want to separate the skin from the meat. Try not to puncture the skin. The skin will remain attached at the legs’ attachment points.
    4. Mix marinade well with a whisk prior to marinating turkey.
    5. Evenly apply marinade around turkey meat, under the skin with clean hands (always being careful to handle ALL meat with clean hands and not touch anything else prior to washing). Be sure to apply a thick coat of marinade.
    6. Apply a final, thin coat of marinade to the outside of turkey, covering the skin.
    7. Use the remaining marinade to apply a thin coat to the inside cavity. If you don’t have enough left, you may choose to use sea salt with a little olive oil.
    8. Cover turkey and refrigerate overnight.
    Preparation for Cooking Day:
    1. Preheat oven to 400 degrees F.
    2. Place turkey breast-side down (for the most moist breast meat) in a roasting pan or directly on the lower rack above a roasting pan.
    3. Cooking time varies, but a general rule is about 15 minutes per pound.
    4. After 30 minutes, reduce cooking temperature to 350 degrees F for the next 2 hours, then reduce it again to 250 degrees F for the remaining time.
    5. Use a baster to retrieve juices from the bottom of the pan and baste turkey every 30 minutes or so. If there are not enough drippings you may use a little raw, organic melted butter mixed with chicken broth.
    6. Use a meat thermometer to ensure meat is fully cooked. The white meat should have a temperature of about 165 degrees F.
    7. For the last 20 minutes of cooking time, turn turkey over and turn the temperature up to 300 degrees F. This will brown the skin of the breast.
    Recipe Notes

    This recipe requires marinating the turkey overnight prior to cooking. This makes enough marinade for a large turkey. You may not need to use it all for smaller birds. I don’t add stuffing to the turkey when cooking because it increases the cooking time too much. You certainly can, but plan to put your turkey in the oven very early. Nutritional information varies with each part of the turkey. Skinless is recommended for lower calories and lower fat content.  

     

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    Tana’s Marinated Turkey
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    Servings
    Ingredients
    MEAT:
    • 1 12-pound turkey free-range, hormone-free, antibiotic-free
    MARINADE:
    • 1/2 cup extra-virgin olive oil
    • 1/4 cup fresh lemon juice
    • 2 tablespoons garlic minced
    • 2 tablespoons fresh rosemary finely chopped
    • 2 tablespoons fresh thyme finely chopped
    • 1 tablespoon sea salt or to taste (reduce amount for low-sodium diet)
    • 1 tablespoon pepper or to taste
    Servings
    Ingredients
    MEAT:
    • 1 12-pound turkey free-range, hormone-free, antibiotic-free
    MARINADE:
    • 1/2 cup extra-virgin olive oil
    • 1/4 cup fresh lemon juice
    • 2 tablespoons garlic minced
    • 2 tablespoons fresh rosemary finely chopped
    • 2 tablespoons fresh thyme finely chopped
    • 1 tablespoon sea salt or to taste (reduce amount for low-sodium diet)
    • 1 tablespoon pepper or to taste
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    Roast Chicken Option:
    1. To adapt this turkey recipe for roast chicken, cut ingredients in half and marinate according to the same instructions.
    2. Preheat oven to 425 degrees F and roast for 1 1/2 hours. Keep chicken breast-side down for the first hour and turn over for the final 30 minutes.
    Preparation The Day Before Cooking:
    1. Start with a fully thawed turkey.
    2. Remove innards from cavity (set aside for stuffing if desired) and rinse turkey well. Pat dry with paper towels.
    3. “Deglove” the skin from the turkey, being careful not to remove the skin from the turkey. You just want to separate the skin from the meat. Try not to puncture the skin. The skin will remain attached at the legs’ attachment points.
    4. Mix marinade well with a whisk prior to marinating turkey.
    5. Evenly apply marinade around turkey meat, under the skin with clean hands (always being careful to handle ALL meat with clean hands and not touch anything else prior to washing). Be sure to apply a thick coat of marinade.
    6. Apply a final, thin coat of marinade to the outside of turkey, covering the skin.
    7. Use the remaining marinade to apply a thin coat to the inside cavity. If you don’t have enough left, you may choose to use sea salt with a little olive oil.
    8. Cover turkey and refrigerate overnight.
    Preparation for Cooking Day:
    1. Preheat oven to 400 degrees F.
    2. Place turkey breast-side down (for the most moist breast meat) in a roasting pan or directly on the lower rack above a roasting pan.
    3. Cooking time varies, but a general rule is about 15 minutes per pound.
    4. After 30 minutes, reduce cooking temperature to 350 degrees F for the next 2 hours, then reduce it again to 250 degrees F for the remaining time.
    5. Use a baster to retrieve juices from the bottom of the pan and baste turkey every 30 minutes or so. If there are not enough drippings you may use a little raw, organic melted butter mixed with chicken broth.
    6. Use a meat thermometer to ensure meat is fully cooked. The white meat should have a temperature of about 165 degrees F.
    7. For the last 20 minutes of cooking time, turn turkey over and turn the temperature up to 300 degrees F. This will brown the skin of the breast.
    Recipe Notes

    This recipe requires marinating the turkey overnight prior to cooking. This makes enough marinade for a large turkey. You may not need to use it all for smaller birds. I don’t add stuffing to the turkey when cooking because it increases the cooking time too much. You certainly can, but plan to put your turkey in the oven very early. Nutritional information varies with each part of the turkey. Skinless is recommended for lower calories and lower fat content.  

     

    Bright Minds Memory Powder
    Our most advanced memory-directed supplement formula that you can drink! Just one glass daily is all it takes to fuel your brain with crucial vitamins and minerals to help you feel energized, focused, and mentally sharp all day long. Get 21% OFF with coupon code TANA21 at checkout.