Look no further for the BEST Turkey Marinade recipe ever! This Citrus-Chipotle Turkey Marinade not only keeps your turkey moist but is incredibly flavorful. Simple to prepare and totally delicious.

The Most Incredible Flavorful Turkey Marinade You’re Ever Gonna Have!
Thanksgiving is just around the corner, and I’ve got turkey prep on my mind! That’s why I’m so excited to share my BEST Citrus-Chipotle Turkey Marinade, a recipe I’ve been using for years.
I’ll be honest—cooking a turkey can be tricky! Trust me, I’ve had more turkey fails than I’d like to admit, some of them as memorable as the famous Griswold family turkey. LOL! But after all those attempts, I finally found a marinade that brings out the best in this holiday bird.
My family isn’t usually the biggest fan of turkey; they find it bland and dry. So, I set out to create a marinade that would pack a punch of flavor. I mixed and matched anything I thought would bring life to the turkey, and this Citrus-Chipotle marinade became our favorite. It’s sooo good!
This marinade is bursting with bold flavors that will have everyone saying “adios” to bland and boring turkey. Let’s get started and make this the tastiest turkey yet!
My 6 Secrets for A Moist & Flavorful Turkey
- Buy a fresh turkey.
- Brine the turkey for 24 hours.
- Marinade for 24 hours.
- Rub butter under the skin.
- Use a meat thermometer to avoid overcooking it. Turkey is ready when a meat thermometer inserted into the thickest part of the breast or thigh registers 165º F (74º C).
- Let the turkey rest for at least 20 minutes before carving.
Fresh Turkey Vs. Frozen Turkey
Definitely fresh turkey! If you want a super moist and tender turkey, you must use fresh since the Ice crystals formed during the freezing process will mess with the turkey’s muscle cells and dry out the meat.
Brine the Turkey!
Brining the turkey is highly recommended. During the brining process, the turkey will absorb the salt solution making the turkey meat tender, juicier, and more flavorful.
My Favorite Easy Turkey Brine
You’ll need:
- Water
- Apple Cider
- Salt
- Brown sugar
- You can add herbs, such as thyme, oregano, or sage, to the brine for more flavor. Or even 2 bay leaves, 1 tablespoon of whole peppercorns, and slices of lemons and oranges.
Place the turkey, neck first, in a large plastic bag. Add 1 gallon of water, 2 cups apple cider, 1 1/2 cups salt, 1 cup brown sugar, and herbs of your liking. Close the bag, pressing out as much air as possible, and shake it to mix the ingredients and dissolve the salt and sugar. Brine the turkey in the refrigerator for 24 hours.
Pro Tip: Do not go past 24 hours, or your turkey could be overly salty.
Marinade the Turkey
Build up the flavor by marinating the turkey! I recommend letting your turkey sit in the marinade for at least 12 hours or up to 24 hours.
Citrus-Chipotle Turkey Marinade Ingredients & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Garlic cloves: There is not such a thing as too much garlic, so I use lots of garlic in this recipe.
- Vegetable oil: You can use any other light-tasting oil that you prefer.
- Orange and lemon juice: I use a combination of both orange and lemon juice, and freshly squeezed juices are best.
- Apple cider vinegar
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Spices: You’ll need cumin, coriander powder, and onion powder.
- Chipotles in adobo: Available in most grocery stores in the international section or online here. The chipotles in adobo will add a little kick to the marinade without making it too spicy. My kids eat it without complaining; however, feel free to add just 2 chipotles for a super mild flavor. Check out my Ultimate Guide to Cooking With Chipotle Peppers in Adobo Sauce.
- Yellow pepper paste: This yellow paste is key for this marinade. Unfortunately, it’s not easy to find in the regular grocery store, so I usually buy it online here.
- Herbs: I like to use sage and oregano, but you can add other herbs, such as chives, parsley, and thyme. While fresh herbs have the best flavor, in a pinch, you can substitute 1/3 of the amount of dried herbs.
Tips to Marinade a Turkey
Make sure the turkey is completely thawed so the marinade will be able to infuse flavor into the turkey.
Rub the marinade all over the entire turkey, including under the skin.
This marinade makes enough to cover an average 8 lb turkey. You may need to double the marinade if you’re using a larger turkey.
I recommend letting your turkey sit in the marinade for at least 12 hours or up to 24 hours.
Cook the Turkey
You can roast, smoke, or grill your marinated turkey. However you choose to cook it, just be sure to use a thermometer so you don’t overcook the turkey. Turkey is ready when a meat thermometer inserted into the thickest part of the breast or thigh register 165º F (74º C).
Pro Tip: Scrape any large pieces of garlic and/or herbs off the marinated turkey so that they won’t burn when cooked.
Frequently Asked Questions
Yes, brining the turkey is highly recommended. During the brining process, the turkey will absorb the salt solution making the turkey meat tender, juicier, and more flavorful.
After raw turkey, or chicken, has been marinated in any liquid, that liquid is as unsafe to consume as raw meat is. So I recommend removing 1/4 – 1/2 cups of it before pouring over the raw meat and reserving it for basting.
This marinade recipe is enough to marinade up to 6-8 lb turkey. For bigger turkeys, adjust accordingly.
No, it’s not the same thing! Brining is you fully submerge the turkey in liquid, usually salty water, to help the turkey stay moist and juicy. Marinating is when you cover the turkey with a blend of ingredients to infuse flavor into the turkey.
More Eggless Thanksgiving Recipes You’ll Love!
- Soft No-Knead Eggless Dinner Rolls
- Instant Pot Mashed Potatoes
- Slow Cooker Easy Green Bean Casserole
- Easy Instant Pot Cranberry Sauce
- Easy Eggless Pumpkin Pie
- Eggless Pecan Pie Cheesecake
- Easy Eggless Pecan Pie
- Instant Pot Apple Butter
- Eggless Pumpkin Roll
Recipe Card 📖
BEST Citrus-Chipotle Turkey Marinade
Equipment
Ingredients
Brine:
- 1 – 8 lb. approx. fresh turkey (giblets and neck removed)
- 1 gallon (4.5 L) cold water
- 2 cups (480 ml) apple cider
- 1 1/2 cup kosher salt
- 1 cup (200 g) brown sugar
Marinade:
- 10 garlic cloves
- 1 3/4 cups (420 ml) vegetable oil
- 3/4 cup (180 ml) orange juice
- 3 tablespoons (45 ml) fresh lemon juice
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (60 g) kosher salt (see notes)
- 3 tablespoons dried oregano
- 1 tablespoon cumin
- 1 tablespoon coriander powder
- 1 tablespoon onion powder
- 3 chipotles in adobo
- 2 tablespoons yellow pepper paste
- 4 – 6 thin slices of orange (optinal)
- 4 sage leaves , finely chopped
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Brine Turkey:
- Place the turkey, neck first, in a large brining bag.
- Add cold water, apple cider, salt, and brown sugar. Close the bag, pressing out as much air as possible, and shake it to mix the ingredients and dissolve the salt and brown sugar.
- Brine the turkey in the refrigerator for up to 24 hours.
Marinade:
- Remove the turkey from the brine. Dry it with paper towels and place it on a large plastic bag or a large roasting pan.
- In a blender, combine garlic, vegetable oil, orange juice, lemon juice, apple cider vinegar, kosher salt, oregano, cumin, coriander, onion, chipotles, and yellow pepper paste. Process until everything is well blended. Note: Optional. Reserve 1/4 -1/2 cup of the marinade before pouring over the raw meat to baste the turkey when cooking.
- Pour marinade inside and out the turkey.
- Add the orange slices inside the bag, or over the turkey if you’re using a roasting pan, and sprinkle with sage. Cover very well and refrigerate overnight or for up to 24 hours.
Cook the Turkey
- The next day, remove the turkey from the marinade and bake it according to the size of the turkey.
- You can roast, smoke, or grill your marinated turkey. However you choose to cook it, just be sure to use a thermometer so you don't overcook the turkey. Turkey is ready when a meat thermometer inserted into the thickest part of the breast or thigh register 165º F (74º C). Approx. 13 min per pound at 350º F (180º C) (40 mins per 1kg) for the first 8 lb (4kg). Pro Tip: Scrape any large pieces of garlic and/or herbs off the marinated turkey so that they won't burn when cooked.
- Buy a fresh turkey.
- Brine the turkey for 24 hours.
- Marinade for 24 hours.
- Rub butter under the skin
- Use a meat thermometer to avoid overcooking it.
- Let the turkey rest for at least 20-minutes before carving.
- Make sure the turkey is completely thawed, so the marinade will be able to infuse flavor into the turkey.
- Rub the marinade all over the entire turkey, including under the skin.
- This marinade makes enough to cover an average 8 lb turkey. You may need to double the marinade if you’re using a larger turkey.
- I recommend letting your turkey sit in the marinade for at least 12 hours or up to 24 hours.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally published in October 2018. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
How long do you bake for? 11lb turkey
Hello Valerie! The general rule for cooking a turkey is 20 minutes per pound. The turkey is done when it registers a minimum of 165° in the thickest part of the thigh. I would recommend preheating the oven to 450°F, then drop the temperature to 350°F after putting the turkey into the oven. Happy Thanksgiving =)
Hi! I like to know if u cover with foil.the turkey if I decide to bake it. Question do you rinse the turkey after brining….thank you.
Hello Olga! DO NOT rinse your turkey. Rinsing the turkey can spread bacteria and salmonella in the kitchen, and nobody wants that. I usually cover the turkey for most of the cooking time to prevent it from drying out, then remove the cover for the last 30 minutes or so to allow the skin to crisp. You can also use a roasting bag. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
My first time doing a turkey in 2019 and everyone was blown away!!! It was juicy and falling off the bone delish! This recipe will be a thanksgiving tradition! Thank you for this!
Hello Cynthia! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Happy Holidays =)
Hi! I have a question…we got overly excited and misread the recipe. Today is Monday and we put the Turkey in the brine. Twenty four hours from now on Tuesday we are going to take it out of the brine and marinate it for from tuesday to thursday. Is too long to marinate a turkey. Will it spoil?
Hello Stephanie! Turkey can be safely marinated for up to two days in the refrigerator before cooking. Make sure it’s well covered, and turn it a few times so that all parts benefit from the marinade. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I made this turkey two years ago for my family’s Thanksgiving meal. I *never* made the Thanksgiving meal before, that usually would be my Mom (and my dad with some of the sides), but last year I decided I wanted to let my parents relax and take care of the meal.
This recipe is SO easy to follow and the results were AMAZING. My family still raves about how amazing this turkey was. I was so grateful that this recipe was easy to follow and turned out as well as it did, especially since it was my first time.
As the recipe says, the brine is SO important. I’m convinced that’s why my turkey was as moist as it was (not a dry part whatsoever)!
The only thing I did that was different from the recipe is that I used a few extra chipotle peppers. I’m sure it’s perfect with the amount of chipotle peppers stated in this recipe, but I added a few extras because I know my family likes (and can handle) a little kick.
Aside from that, I followed the recipe to a tee and like I said, perfection!
I could go on and on about how much I loved this recipe and how grateful I am, but you should try it yourselves and see! It’s truly amazing. Have a great Thanksgiving/holidays, everyone!
Hello Marina! We are not a turkey loving family, but this marinade makes your turkey so flavorful that it is hard to resist. I’m delighted to hear you and your family enjoyed it so much. Thanks so much for trying my recipe and taking the time to come back and let me know! Happy holidays =) xo
Do I need to soak the turkey in brine if it comes frozen, or is the brine used for wild or fresh turkey only?
Hello Tam! Brining a turkey is always a good option as it adds moisture and flavor to both fresh and frozen turkeys. If using a frozen turkey, you need to check that the turkey is not pre-brined or one that has been pre-seasoned, as neither of these are suitable for brining. If you have a frozen turkey, you can thaw it while you brine it, but depending on the turkey’s size, it could take longer than a day to defrost, so plan ahead. xo
Is it supposed to be apple cider vinegar in brine or apple cider?
Hello Rio! It’s apple cider vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I made this last year and it was the best turkey anyone had! So glad I found the recipe to make again this year!
Hello Rio! I agree…this marinade is fantastic. It’s the only one I use for turkey. I’m delighted to hear you enjoyed it so much too. Thanks so much for trying my recipe and taking the time to come back and let me know.