We previewed it last week along with a different stuffing recipe. The stuffing was only so-so, but the turkey was amazing! So juicy and delish! It was really very simple. The hardest part was finding a bag it fit in. Thank goodness for bigger ziploc bags!
I used a turkey breast when I made it and will probably do the same again for the holiday, but you can easily marinate a smallish whole turkey.
2 cups water
1 1/2 cups chicken broth
1 cup soy sauce
2/3 cup lemon juice
2 garlic cloves, minced
1 1/2 tsp. ground ginger
1 tsp. pepper
1 small turkey or turkey breast (6-14 lbs.)
Combine all the ingredients except the turkey in a large resealable bag. Reserve 1 cup for basting. Add the turkey and seal bag; turn to coat. Refrigerate overnight, turning several times.
Remove turkey from bag and discard marinade. Heat oven to 350*. Place turkey in a large roasting pan. Cook the turkey for 2 to 3 1/2 hours depending on size. (The larger the turkey the longer the cooking time.) Baste as necessary.
The only way to be absolutely sure that your turkey is fully cooked is to use a quality meat thermometer. Interior breast meat should be 170°F and 180°F for thigh meat.
For more great recipes visit Two For Tuesday, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.