Reviewed: Nov. 6, 2009

I originally submitted this recipe several years ago. I now use Dijon which gives a nicer flavor. Also, I use Mrs. Dash as teh herb seasoning.

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Elaine Mical

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Reviewed: Oct. 2, 2009

I doubled the recipe and marinated two whole chickens overnight. I even forgot to turn the bag, and they turned out delicious after roasting. My husband just raved about it. I will definitely be using this again, maybe for Thanksgiving.

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HMRANK

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Mesa, Arizona, USA

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Reviewed: Dec. 22, 2008

YUM!

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Nexxus

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Reviewed: Dec. 3, 2008

Not great, just didn't like the flavor

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Ed

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Reviewed: Nov. 28, 2008

I used this as the marinade for my 14 lb thanksgiving turkey, and it turned out great. Rather than boil/ladel the marinade as instructed, I just put it all in the roasting pan with the turkey, then used a bulb baster to suck up the marinade and pour it over the bird. The turkey turned out tasty and juicy. Afterwards, I used the drippings to make gravy, which is where this recipe really shined.

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spatula

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Reviewed: Jul. 29, 2008

Delicious! My first recipe using fresh herbs from my oak barrel herb garden - what a difference from dried. Only had 4 hours to marinade turkey thighs and can't wait to do a 24 hour soak. After cooking I used half the drippings for stove top cornbread stuffing (with sauted onions and celery) and the rest for gravy. My husband and I both loved it and this will become a regular dish for us. Also, I was pleased to find a recipe that wasn't loaded with salt. Thanks!

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AnnieM

Cooking Level: Intermediate

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Reviewed: Dec. 26, 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: Phoenix, Arizona, 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: Sep. 13, 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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