Reviewed: Dec. 28, 2007

We tried this on turkey and found this marinade to basically taste like straight lemon juice with a few herbs thrown in. I don't think the flavors blend well together. (yes, we followed the recipe to the letter) It was not a keeper in my opinion.

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Duckielu


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Reviewed: Dec. 26, 2007

Great recipe. I substitued the fresh herbs with McCormick french herb roasting rub and the turkey was amazing. It was perfect and it was the first time I ever did a turkey. Everybody was impressed.

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nightangel73

	Cooking Level: Beginning
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Reviewed: Dec. 25, 2007

This recipie is great for grilled chicken. It gives perfect flavor for a turkey injection marinade. I used it for deep fried turkey. I have done many and this was the best one yet!!!

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mommys3

	Cooking Level: Expert Home Town: Durham, North Carolina, USA
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Reviewed: Nov. 24, 2007

I made this for my Thanksgiving turkey using all dried herbs. It was awesome! It had a very Italian flavor and was totally the most moist whole turkey I've ever eaten! I poured the marinade out and just cooked the bird in an oven bag without basting. This was so much easier and it came out beautifully. The drippings made a delicious gravy too!

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Kristi

	Cooking Level: Intermediate Home Town: Anchorage, Alaska, USA Living In: Everett, Washington, USA
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Reviewed: Jan. 20, 2007

The best fast and flavorful marinade for Turkey ever! I like to use crushed garlic instead of minced. I usually don't have fresh herbs around, but this dish marinade works with dried herbs just as well. In addition to turkey and chicken, it is also wonderful with duck.

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Ada

	Cooking Level: Expert Living In: Santa Cruz, California, USA
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Reviewed: Nov. 27, 2006

First time I tried this marinade this Thanksgiving - it is a hit for everyone especially my kids' descriminating palates. Thumbs Up!

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YoshiDawg


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Reviewed: Nov. 25, 2006

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.

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paot


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Reviewed: Oct. 3, 2006

I thought this was horrible. To my husband and I the chicken tasted like it was marinated in lemon juice with some herbs mixed in it. It had FAR too many flavors going on. I will definitely not be making this again

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Applesauce31

	Cooking Level: Expert Living In: Nashville, Tennessee, USA
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Reviewed: Aug. 9, 2006

OMG! I used my "foodsaver" to marinate the chicken thighs. Got home after a 16 hr shift, threw the frozen pre-marinated thighs into some warm water to thaw while I fired up the gas grill and in a just a few minutes I had my tastebuds dancing! I will try it on porkchops next! Thanks for sharing a fantastic recipe!

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echomoon

	Cooking Level: Expert Home Town: Cando, North Dakota, USA Living In: Antioch, California, USA
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Reviewed: Jul. 9, 2006

One of the best chicken marinades I've tried to date.

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RANDYG08


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Reviewed: Dec. 13, 2005

I used this for the first time this Thanksgiving and it was fabulous! I did use the marinade to baste the turkey after I had boiled it. I added about 3/4 c. of water to the bottom of the roasting pan to prevent burning. When the turkey was done, I strained the juices and made gravy with barley flour and 1/2 chicken broth and 1/2 vegetable broth. The gravy was sooo delicious I didn't have to correct the seasining at all. Thanks! What a keeper.

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MOBETTA

	Cooking Level: Expert Home Town: Pueblo, Colorado, USA Living In: Arvada, Colorado, USA
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Reviewed: Nov. 24, 2005

I marinated my Thanksgiving turkey in this and it was a hit! It was very different from our "Southern Turkeys" that we usually make... almost an Italian flavor. Very good. :)

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Mrs.Bearkat


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Reviewed: Sep. 4, 2005

Great! Easy and had a great flavor. I scaled the recipe to one serving and used it on two turkey tenderloins, which we grilled. (After marinating for 24 hours). Unfortunately, I had to use dried herbs for almost everything, but I had fresh basil so I threw a bunch of that in. I also threw in some lime juice. This is one I would make again!

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Dec. 27, 2004

I love this recipe. The meat stayed moist and tender and it was tasting fantastic, even cold. We plan to make it again next weekend.

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ELENI4CHOCOLATE


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Reviewed: Nov. 23, 2004

This recipe is absolutely great! I had the good luck of finding it two years ago when it was my responsibility to bring the "bird" to a friends Thanksgiving. It has since become a DEMANDED feature at holidays. The only difference is that I leave it in the bag to cook, and I place the remnants of the lemons in the cavity. I had to use dry herbs one year, and it was NOT THE SAME! You really MUST use fresh. Just great.

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FIREBETTY


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Reviewed: Oct. 21, 2004

I made 1/2 a recipe and used to marinate 4 chicken breasts that I grilled. Modified slightly as I didn't have all the fresh herbs on hand, but it was still delicious. Will definitely try again according to the recipe on a whole bird.

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LLIGETT


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Reviewed: Feb. 16, 2004

Great! I played with the measurements, and used for chicken pieces instead of whole bird...Very tasty!

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HEATHER34319


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Reviewed: Sep. 11, 2003

I've used this on a whole turkey, a small chicken and even skinless chicken breasts. A keeper. Thanks Elaine.

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