"Ready to kick your poultry marinade up a notch? This delectable citrus poultry marinade packs a big flavor and will be a huge hit at your next gathering."
1 whole chicken or small turkey, defrosted
For the marinade:
¾ cup unsalted butter
3 tablespoons kosher salt
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon fresh black pepper
1½ tablespoons crushed red pepper
1 Tablespoon dried thyme
1 Tablespoon dried rosemary
1 Tablespoon lemon zest
1 Tablespoon orange zest
Chop your butter into cubes and let sit out at room temperature for an hour to soften.
Combine all marinade ingredients well into a small mixing bowl.
Before marinating, make sure meat is fully defrosted and thoroughly dried. With room temperature marinade, apply generous portions under the skin and onto the meat. Gently lift the skin to separate it from the breast meat, trying your best to leave it completely intact while spreading the marinade as far as you can reach. When finished, apply the rest of the marinade to the exterior of your chicken or turkey.
After applying the marinade inside and out, sprinkle a light layer of kosher salt and black pepper to the poultry’s exterior. Refrigerate uncovered overnight so it can further air-dry.
When ready to cook, take the bird out of the fridge while preheating your cooker. If oven-roasting, preheat to 350° F then bake for roughly 45 minutes, or until the internal temperature reaches 165°. Let it rest for 10–20 minutes, then carve and enjoy!