This turkey marinade is a combination of olive oil, fresh herbs, spices and citrus, all blended together to make the most tender and juicy turkey ever! A quick and easy way to infuse flavor into your holiday turkey with minimal effort.
There are so many different ways to prepare a Thanksgiving turkey, whether it’s a smoked turkey, deep fried turkey, or this marinated turkey. A foolproof way to end up with a beautiful and delicious bird each and every time! Serve your turkey with my favorite Instant Pot cranberry sauce for a memorable meal.
I’ve made turkey dozens of different ways, but one of my favorite ways to flavor this classic holiday dish is with a turkey marinade. This blend of olive oil, herbs and spices gives the turkey a rich and complex flavor, and helps to prevent it from drying out in the oven.
Marinating is one of the best ways to infuse juicy turkey meat with tons of flavor. But to avoid safety issues and less-than-ideal textures, it’s important to marinate turkey for the right amount of time. So how long can you actually marinate a turkey in the fridge before cooking it? Let’s break down the ideal timeline.
Why Marinate Turkey?
Before getting into specifics on marinating times, let’s review the benefits of marinating turkey in the first place:
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Tenderizes – Marinades help break down tough muscle fibers, resulting in more tender meat.
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Adds moisture – The liquid marinade hydrates and bastes the turkey, keeping it juicy and moist during cooking.
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Infuses flavor – Spices, herbs, acids and other flavorings penetrate into the meat, adding lots of extra taste.
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Enhances browning – Salt and acidic marinades improve browning reactions for better color and flavor development
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Protects quality – Anti-oxidants from acidic ingredients help prevent off-flavors and fat spoilage
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Convenient – Marinating takes little hands-on effort compared to tedious basting during roasting
Clearly marinating provides some major perks for your holiday turkey or everyday cuts of turkey meat. But to maximize these benefits, you need to marinate for the right duration.
How Long to Marinate Turkey?
The ideal marinating time for turkey depends on a few factors:
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Marinade type – Oil-based marinades penetrate faster than water-based ones. Acidic ingredients also speed up penetration.
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Meat thickness – Thin cuts like breasts and tenderloins marinate faster than whole birds or thick cuts.
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Temperature – Colder fridge temps around 34°F slow down marination compared to 40°F.
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Desired intensity – Longer marinating gives more intense flavor, but intensity can peak after a point.
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Safety – Bacteria grow rapidly in the “danger zone” between 40-140°F, limiting time at higher fridge temps.
As a general guideline, whole turkeys and thick cuts should marinate 24-48 hours for best results, while thinner cuts need only 4-8 hours. But let’s break it down more based on specific factors:
Marinating Timelines Based on Turkey Type and Fridge Temperature
Whole Turkey
- At 34°F: 24-36 hours
- At 37°F: 18-24 hours
- At 40°F: 12-18 hours
Turkey Breast or Rolls
- At 34°F: 18-24 hours
- At 37°F: 12-18 hours
- At 40°F: 8-12 hours
Turkey Tenderloins or Cutlets
- At 34°F: 8-12 hours
- At 37°F: 6-10 hours
- At 40°F: 4-8 hours
Ground Turkey
- At 34°F: 4-8 hours
- At 37°F: 3-6 hours
- At 40°F: 2-4 hours
These timelines ensure proper flavor penetration without Increased food safety risks. Now let’s look at the complete process.
Step-by-Step Guide to Marinating Turkey in the Fridge
Follow these simple steps for perfect marinated turkey every time:
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Mix together marinade ingredients of oil, acid, herbs, spices, etc.
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Place turkey in a shallow dish or resealable bag. Pour marinade over to completely coat.
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Seal dish or bag, removing excess air. Refrigerate.
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Marinate turkey for recommended time, turning bag or flipping turkey occasionally.
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Remove turkey from fridge. Discard used marinade. Pat turkey dry.
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Cook turkey as desired, basting with reserved unused marinade.
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Refrigerate leftovers within 2 hours. Use within 3-4 days.
And that’s all there is to it! With this easy process and ideal timeline, you’ll have incredibly moist, flavorful and safe marinated turkey for your next meal.
Frequently Asked Questions
Still wondering about the finer points of marinating turkey in the refrigerator? Here are answers to some common questions:
What’s the food safety risk of marinating too long?
Bacteria multiply rapidly in the “danger zone” between 40-140°F. In the fridge, growth is slower but leaving turkey too long increases risk.
Should I marinate turkey fully thawed or still partially frozen?
Always fully thaw turkey before marinating to ensure even penetration of flavors and proper texture.
Is it safe to marinate for longer times at lower fridge temperatures?
Yes, colder 34-37°F temps allow you to safely increase marinating time for more intense flavor.
Should I marinate a whole turkey with or without the giblets and neck inside?
Remove giblets and neck first for more even contact between the marinade and turkey meat.
Can I reuse marinade or use it as a sauce after marinating raw turkey?
Never reuse marinade that touched raw poultry. Discard it or boil before using as a sauce.
What’s the best way to seal and turn turkey during marinating?
Sealable plastic bags work great. For dishes, cover tightly with plastic wrap. Turn occasionally.
How do I know if turkey is marinated long enough?
Check for visual glossiness, firmness of texture, and taste. But adhere to recommended timelines.
Can I marinate for longer durations at even colder fridge temperatures?
Temps below 34°F will significantly retard marination. Stick to the 34-40°F range.
Following safe refrigerator marinating guidelines will let you maximize flavor with whole birds, boneless breasts, tenderloins, ground turkey and any cut. With the right timeline, your next turkey meal will be your best one yet!
Tips for the perfect marinated turkey
- Be sure to rub the marinade all over the entire bird, including under the skin. You can store the turkey as it marinates in a baking dish covered with plastic wrap, a brining bag or a large pot.
- This is almost like a wet rub, so the marinade will sit on the skin and flesh of the turkey and penetrate it with flavor, but there’s not a lot of messy liquid to deal with.
- A marinade is not the same as a turkey brine. Turkey brine is a liquid solution of salt, sugar and water. You can use my turkey brine recipe if that’s the type of technique you’re looking for.
- This marinade can be prepared up to 2 days before you plan to use it. Store it in the fridge until you’re ready to coat your turkey.
- You can roast, smoke or grill your marinated turkey. However you choose to cook it, just be sure to use a thermometer so that you can gauge when the turkey is cooked through and ready to eat. A meat thermometer inserted into the thickest part of the breast or thigh should register 165 degrees F.
- This marinade makes enough to cover an average 12-14 pound turkey. If you’re using a larger turkey, you may need to double the marinade.
How do you make turkey marinade?
Whisk together olive oil, soy sauce, lemon juice, orange juice, fresh herbs, garlic and seasonings. Pour the mixture over a thawed turkey. Let the turkey sit in the marinade until you’re ready to cook it. Remove the turkey from the marinade, cook as desired, then slice and serve.
This recipe calls for simple ingredients that you may already have on hand.
- Olive Oil: This forms the base of the marinade. Any type of olive oil will work just fine, although I typically use extra virgin olive oil.
- Soy Sauce: While soy sauce may seem like an unusual thing to add to turkey, it adds a complex, savory flavor, along with some needed salt.
- Citrus Juice: I use a combination of both lemon and orange juice, and fresh squeezed juices are best.
- Citrus Zest: Use a microplane or grater to remove the zest from one orange and one lemon.
- Herbs: I use an assortment of fresh herbs including chives, sage, parsley and thyme. While fresh herbs have the best flavor, in a pinch you can substitute 1/3 of the amount of dried herbs.
- Garlic: Add a generous amount of freshly minced garlic to accentuate the flavor of the turkey.
- Spices: I add salt, pepper, smoked paprika and sweet paprika to finish off the marinade.