Recipe 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."
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prepared yellow mustard
minced fresh chives
minced fresh sage
minced fresh oregano
chopped fresh parsley
minced fresh thyme
minced garlic, or to taste
salt-free herb seasoning blend
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.
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.
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.
This is with out a doubt the best of the best.
I have a son, who with a lot of friends, do a lot of smoking of meats.
I recently acquired a smoker and used this recipe on a turkey.
My son said that the turkey was the best he had ever eaten and could not stop eating it.
He took home a lot of left overs and told me later that they made the best sandwiches ever.
DO NOT miss the opportunity to use this.
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.
I have used this recipe several times now with Turkey & Chicken both. Used it last year for Thanksgiving and everyone absolutely loved it. Makes the meat so moist & has such a great flavor. I inject it into my meats (when doing this be careful not to put too much in one spot - it tends to make that area soggy) ... It also helps to strain the herbs, use the marinade juice for injecting & then spread the herbs, etc ... on the outside of the Turkey or Chicken. This recipe is a keepsake in my opinion!
I've used this on a whole turkey, a small chicken and even skinless chicken breasts. A keeper. Thanks Elaine.
I love this recipe but I had to give it 4 stars because it's my opinion that 4 lemons is way too much lemon juice for a 13 lb turkey. Without using 4 lemons, I went with my instinct and used only 2 lemons, and 1 cup of orange juice along with 3-4 tablspoons of raw honey to take away some of the bitterness that the lemons gave. Although the lemons work as a great tenderizer for the turkey, it would've overpowered all of the fresh herbs that I diced, and that would've been a waste. I also added 1/4 cup of diced fresh rosemary which set it off to perfection. I used all of the drippings to make gravy, and everyone said it was the best gravy they ever had! The turkey was very tender and had a great flavor to it.
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Soup is what the doctor ordered to cure those winter blahs.
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