Ingredients and Weight:
For the Marinade:
- Chicken stock: 1 cup
- Vegetable oil: 1/4 cup
- Worcestershire sauce: 1/4 cup
- Soy sauce: 1/4 cup
- Dijon mustard: 2 tablespoons
- Garlic, minced: 2 cloves
- Onion powder: 1 teaspoon
- Garlic powder: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
For the Rub:
- Brown sugar: 1/2 cup
- Salt: 2 tablespoons
- Smoked paprika: 2 tablespoons
- Garlic powder: 1 tablespoon
- Onion powder: 1 tablespoon
- Dried rosemary: 1 tablespoon
- Dried thyme: 1 tablespoon
- Black pepper: 1 teaspoon
Preparation Time:
20 minutes
Cooking Time:
3-4 hours
Difficulty Level:
2 out of 5
Preparation Method Steps:
- For the Marinade: Combine all the marinade ingredients in a bowl and whisk until blended.
- For the Rub: Combine all the rub ingredients in a separate bowl and mix well.
- Inject the Turkey: Use a meat injector to inject the marinade into the turkey breast and thighs.
- Rub the Turkey: Generously rub the turkey with the prepared rub.
- Marinate: Place the turkey in a large roasting pan and refrigerate for at least 4 hours or overnight.
- Roast the Turkey: Preheat oven to 350°F (175°C). Roast the turkey for approximately 3-4 hours, or until the internal temperature reaches 165°F (74°C). Baste the turkey with pan juices every 30 minutes.
- Let Rest: Remove the turkey from the oven and let it rest for 30 minutes before carving.
Nutritional Information:
(Per Serving)
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 700mg
- Carbohydrates: 20g
- Protein: 30g
Dish Characteristics:
- Juicy and tender turkey
- Savory and flavorful
- Perfect for special occasions
- Easy to prepare
- Makes 8 servings
User Comments:
- "This marinade and rub combination is a game-changer! The turkey was incredibly moist and flavorful."
- "I was impressed with how simple it was to make, and the results were restaurant-quality."
- "The perfect turkey for Thanksgiving or any special gathering!"
- "My guests raved about the taste and couldn't stop asking for more."
- "Highly recommend this recipe for anyone looking for a delicious and foolproof turkey dish."
Special Precautions and Tips:
- Use a sharp knife when injecting the turkey to avoid tearing the meat.
- Do not over-inject the turkey, as this can make it soggy.
- If you don't have a meat injector, you can marinate the turkey in a large zip-top bag.
- Let the turkey rest before carving to allow the juices to redistribute throughout the meat.
