"Whether you plan on smoking, frying, or oven-roasting your turkey, this easy marinade is a great way to add delicious flavor, and keep your turkey moist during the cooking process."
Whole turkey, 12-16 pounds
For the Marinade:
1/4 cup extra virgin olive oil
1/4 cup Marsala wine
1 Tablespoon Worcestershire sauce
1 Tablespoon balsamic vinegar
1/4 cup butter (melted, cooled)
Zest of an orange
1 teaspoon onion powder
1 Tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon dry rubbed sage
1 teaspoon oregano
1 Tablespoon black pepper
1 Tablespoon Kosher salt
1 teaspoon thyme
1 Tablespoon rosemary
1 teaspoon garlic powder
1 Tablespoon honey
Combine all herbs, spices and orange zest (dry goods) into a coffee grinder and blend until they reach a powder consistency.
In a separate container, blend your butter and liquid ingredients together, then incorporate powdered herbs into the mixture. Whisk to combine.
Place the needle of meat injector syringe into the mixture and slowly pull back on the plunger, careful not to get air into your mixture.
Start by injecting around the center of the breast, and slowly push down on the plunger to release 1½ – 2 ounces of marinade into each breast, thigh, leg and wing.
Cover turkey and place in refrigerator for 2-8 hours.
Remove from refrigerator 45 minutes before you’re ready to cook. Cover generously with olive oil and poultry seasoning.