Chicken and Turkey Marinade

By JJCR

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 lb. Everyone will clamor for this recipe. Use the drippings from the pan to make gravy as usual. It is not necessary to strain dripping first.

Makes 5 cups

Ingredients

• 1 cup olive oil
• 1/2 cup soy sauce
• 4 lemons, juiced
• 1/4 cup mustard
• 1/4 cup minced fresh chives
• 1/2 cup minced fresh sage
• 1/2 cup minced fresh oregano
• 1/2 cup chopped fresh parsley
• 1/4 cup minced garlic
• salt to taste
• 1 Tbs. paprika
• 3 Tbs. salt free herb
• seasoning blend

Preparation

Step 1

In a small bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard. Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 min. to allow flavors to blend before marinating your favorite meat. Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade . Marinate in the refrigerator 24 hours, repositioning the bag every 4 hrs., or so. Remove poultry from bag before roasting,and transfer marinade to a saucepan. Boil marinade for a few min., then use to baste the turkey every 30 min., or so, while roasting. Discard any remaining marinade when turkey is done.