Tuesday, November 24, 2009

Marinade for Turkey

1 1/2 c chicken broth
2 c water
1 c soy sauce or Dales steak seasoning (sold in spice aisle at Walmart)
2/3 c lemonjuice
2 cloves garlic finely minced
1 tsp pepper
1 Tbs rosemary
1 Tbs thyme
Mix, place all but 1 c in large plastic bag. Place cleaned thawed turkey in bag and seal, place in fridge overnight. Drain and discard marinade, Bake turkey as directed, using reserved cup of sauce  to baste.

Method #2 you may mix this without the garlic, rosemary and thyme and use with a turkey injector. Simply sprinkle the garlic and spices on the breast and in the cavity of turkey before cooking, use remaining sauce to baste. Turkey injectors are sold in most stores and are a large needle used to season the meat deep inside, they work well but will get plugged if any herbs are inside.

Remember Keep your turkey cool until cooking. When completely thawed, rinse inside and out with cool water,remove giblet package and neck bone. Use a meat thermometer to test when the turkey is done, it should measure 160 degrees in the deepest part of the thigh and 180 in the breast. Let the bird sit,covered on the counter for 20 min, resting before slicing.
Note: this recipe does not season with salt because of the high salt content in soy sauce.

Garlic tools, a garlic press will give you fine minced garlic, the roller is used to remove the skin from the clove, simply place inside and gently but firmly roll until clove separates from skin.

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