Add water, apple cider, salt and sugar. 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.
Remove turkey from the brine. Dry it with paper towels and place it on a large plastic bag, or a large baking sheet.
In a blender, combine garlic, vegetable oil, orange juice, apple cider vinegar, kosher salt, lemon juice, oregano, cumin, coriander, onion, chipotle, and yellow pepper paste. Process until everything is well blended.
Pour marinade inside and out the turkey.
Add the orange slices inside the bag, or over the turkey if you’re using a baking sheet, and sprinkle with sage. Cover very well and refrigerate overnight or up to 24 hours.
The next day remove the turkey from the marinade and bake according to the size of the turkey.Approx. 13 min per pound at 350º F (180º C) (40 mins per 1kg) for the first 8 lb (4kg), or until the internal temperature reaches 165°F ( 65-70º C).
This marinade recipe is enough to marinade up to 6-8 lb turkey. For bigger turkeys adjust accordingly. MY 6 SECRETS FOR A MOIST AND 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.
Let the turkey rest for at least 20-minutes before carving.
FRESH TURKEY VS. FROZEN TURKEYDefinitely fresh turkey! If you want a super moist and tender turkey you must use fresh since the Ice crystals that are formed during the freezing process will mess with the turkey’s muscle cells and will dry out the meat.SHOULD I BRINE THE TURKEY?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.CAN I USE THE MARINADE TO BASTE THE TURKEY?After raw turkey, or chicken, has marinated in any kind of liquid, that liquid is as unsafe to consume as raw meat is. However, you can baste the turkey/chicken with the marinade from the very beginning of the cooking process, because the marinade will get cooked through along with the turkey and the cooking process will destroy any harmful bacteria. To use the marinade later in the cooking process or as a sauce, you must boil it vigorously for at least 5 full minutes. Then use a CLEAN basting spoon or brush to apply it to the chicken. If you don't feel safe using the marinade you can also remove 1/4 cup of marinade prior to pouring over the raw meat and reserve it for later use.Looking for more recipe ideas for Thanksgiving?