Cilantro-Lemon Marinated Turkey
- Servings: 10
- Course: Main Dish
Roasting a turkey for the first time can be a scary experience. Cook the bird in a turkey oven bag for no-fuss roasting that takes the guesswork out of turkey roasting. Not only is there no basting, but the cleanup is a breeze. Follow the package instructions to add flour, shake, then add your turkey. Cut slits in the bag, add thermometer, and close bag. Then relax while your delicious dinner cooks in the oven. When completely cool, toss the empty bag to clean up!
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 8- to 10-pound fresh or frozen turkey
- 1 brining bag or extra-large plastic bag
- 2 cups lightly packed fresh cilantro leaves (about 1-1/4 ounces)
- 1 1/3 cups orange juice
- 1/2 cup lemon juice
- 10 cloves garlic, halved
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 2/3 cup olive oil
- Nonstick cooking spray
- 1 recipe Peppered Onion Gravy (see recipe below) (optional)
- Disposable turkey oven bag
Thaw turkey, if frozen. Using tip of a sharp knife, prick turkey in several spots. Place turkey in a brining bag or extra large self-sealing plastic bag set in a very large bowl. Set aside.
In a large food processor or container combine cilantro, orange juice, lemon juice, garlic, salt, cumin, and black pepper. Cover and process until almost smooth. With processor or blender running, slowly add oil in thin stream. Pour cilantro sauce over turkey; marinate in refrigerator at least 8 hours or up to 24 hours, turning occasionally. Coat shallow roasting pan and roasting rack with cooking spray.
Preheat oven to 325<span>°F</span>. Remove turkey from marinade; discard marinade. Place disposable oven bag in a roasting pan according to package directions, shaking at least a tablespoon of flour in the bag. Cut six 1/2-inch slits in top of bag. Place turkey in bag; insert an oven-going meat thermometer into the center of one of the inside thigh muscles without the thermometer touching bone. Roast for 2-3/4 to 3 hours or until thermometer registers 180<span>°F</span>, juices run clear. Remove from oven and let stand 15 minutes. Cut open top of bag and remove turkey before slicing. Pass Peppered Onion Gravy, if desired.
Peppered Onion Gravy
In a medium saucepan cook 1 large chopped onion in 1/4 cup olive oil until tender. Stir in 3 tablespoons cornstarch and 1/2 teaspoon coarsely ground pepper until smooth. Add two 14-ounce cans reduced-sodium chicken broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season to taste with salt. Makes 3 cups.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
Back to top