Marinated Thanksgiving Turkey Recipe
Marinated Thanksgiving Turkey Recipe photo by Taste of Home

Marinated Thanksgiving Turkey Recipe

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My family enjoys this turkey because it cooks up tender, tasty and golden-brown. The marinade flavors the meat very well. I like grilling it since it adds that tempting barbecued flavor. -Ken Churches, Kailua-Kona, HI
TOTAL TIME: Prep: 10 min. + marinating Grill: 2-1/2 hours + standing
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + marinating Grill: 2-1/2 hours + standing
MAKES: 12 servings


  • 1-1/2 cups chicken broth
  • 2 cups water
  • 1 cup reduced-sodium soy sauce
  • 2/3 cup lemon juice
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon pepper
  • 1 turkey (12 to 14 pounds)

Nutritional Facts

9 ounces cooked turkey (calculated without gravy) equals 407 calories, 12 g fat (4 g saturated fat), 171 mg cholesterol, 383 mg sodium, 5 g carbohydrate, 1 g fiber, 67 g protein.


  1. Combine the first seven ingredients; set aside 1 cup for basting. Pour remaining marinade into a 2-gal. resealable plastic bag. Add the turkey and seal bag; turn to coat. Refrigerate overnight, turning several times. Cover and refrigerated reserved marinade
  2. Drain and discard marinade.
  3. Grill Method: Prepare grill for indirect medium heat. Tuck wings under turkey and place with breast side down on grill rack. Grill, covered, for 1 hour.
  4. If using a charcoal grill, add 10 briquettes to coals; turn the turkey. Baste with reserved marinade. Cover and cook for 1-1/2 to 2 hours, adding 10 briquettes to maintain heat and brushing with marinade every 30 minutes until thermometer inserted in thigh reads 180°. Remove turkey from grill; tent with foil. Let stand 20 minutes before carving.
  5. Conventional Roasting Method: Preheat oven to 325°. Place turkey on a rack in a large roaster. Bake, uncovered, 3 to 3-1/2 hours or until thermometer inserted in thigh reads 180°. Baste frequently with reserved marinade. When turkey begins to brown, cover lightly with a tent of aluminum foil. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey. Yield: 12 servings.
Originally published as Marinated Thanksgiving Turkey in Taste of Home October/November 1995, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Dec. 5, 2013

"I let out the ginger and lemon juice"

Reviewed Nov. 27, 2013

"makes a tasty lovely turkey. good grilled and in conventional oven"

Reviewed Nov. 18, 2013

"I have been making this brine for over 10's the best!"

Reviewed Dec. 9, 2011

"I made this recipe for our first Thanksgiving at home. Wow. My husband couldn't stop stuffing his face - and he doesn't generally like turkey!"

Reviewed Dec. 27, 2010

"This was absolutely fantastic. I made a few tweeks to suit our taste - I did not add lemon juice or the ground ginger but otherwise followed the recipe to a "T." I did use the convetional roasting method and wrapped the turkey in tin foil to help the turkey stay moist. The drippings made an excellent gravy as well. Yummy!!!"

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