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BEST Citrus-Chipotle Turkey Marinade | Mommy's Home Cooking
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BEST Citrus-Chipotle Turkey Marinade

Look no further for the Best Turkey Marinade recipe ever! This Citrus-Chipotle Turkey Marinade not only keeps your turkey moist but incredibly flavorful. Simple to prepare and totally delicious. 
Course Condiments
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups of marinade (enough for up to 8 lb turkey)
Calories 196kcal

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

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.

Notes

 
This marinade recipe is enough to marinade up to 6-8 lb turkey. For bigger turkeys, adjust accordingly. A whole 8-lb turkey will feed six to eight people approximately. 
Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. As a reference:  1/4 Cup of Morton's Kosher Salt = 60 grams.
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. 
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.
My 6 Secrets for A Moist And Flavorful Turkey:
  1. Buy a fresh turkey.
  2. Brine the turkey for 24 hours.
  3. Marinade for 24 hours.
  4. Rub butter under the skin
  5. Use a meat thermometer to avoid overcooking it.
  6. Let the turkey rest for at least 20-minutes before carving.
 
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.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Serving: 1cup | Calories: 196kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 10g | Sodium: 9693mg | Potassium: 387mg | Fiber: 3g | Sugar: 6g | Vitamin A: 530IU | Vitamin C: 56.8mg | Calcium: 150mg | Iron: 4.2mg