I have more than just wild turkey marinades, check out more of my recipes at the end of the page.
Wild turkey marinades really make the meat so delicious and tender. You can easily marinate the meat before grilling, sauteing or even frying.
TURKEY MARINADE USING ITALIAN DRESSING
Sometimes I like to use Italian Dressing to marinate turkey, chicken, and steak, so here is a homemade dry mix you can make ahead and add oil and vinegar when ready to use. Tasty and a great way to save money.
1-1/2 tsp 1 tsp homemade garlic powder
1 TBS onion powder
2 TBS oregano
1 TBS dried parsley
1 tsp dried basil
1 TBS white sugar
1 TBS kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried celery leaves or flakes
Mix ingredients together and store in a tightly closed container in a cool and dry place.
To make dressing:
1/4 cup vinegar
1/2 cup canola oil
2 TBS water
2 TBS Italian Dressing Mix (above)
Add ingredients together and shake (or whisk) well. Chill the night before you use it.
Wild Turkey Marinades
TERIYAKI MARINADE RECIPE
This is an old way of making a teriyaki sauce with honey instead of sugar, giving it a more pleasing sweetness. You may also use it as a dipping sauce.
2 tsp ground ginger
2/3 cup homemade soy sauce
1/2 cup honey
2 cloves garlic, minced
2 tsp grated onions
1 cup water
Blend ginger, soy sauce, honey, garlic, and onion in a bowl. Add meat to marinade for at least one hour or refrigerate meat in marinade overnight.
After marinating meat, drain the marinade and add it to a 1/2 cup of water. Bring it to a boil for 3-5 minutes and use it for a meat dipping sauce during the meal. All excellent for pork, beef or chicken.
You will enjoy this wild turkey marinade.
JAMAICAN JERK MARINADE
1 onion, chopped
1/2 cup scallion
1 garlic clove, halved
2 tsp fresh thyme leaves
1 tsp salt
2 tsp sugar
1 tsp ground Jamaican pimento (allspice)
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 hot pepper, chopped
1 tsp ground black pepper
3 TBS homemade soy sauce
1 TBS canola oil
1 TBS cider or white vinegar
For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor.
Skewer 2-1/2 ounces of turkey tenderloins onto each skewer, or place pieces in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight.
CITRUS MARINADE RECIPE
1/2 cup orange juice (juice of 1 orange)
1/2 cup lemon juice (juice of 2 lemons)
1/4 tsp rubbed sage or rosemary, chopped *
1 1/2 inch section fresh ginger, peeled, minced
1 TBS homemade soy sauce
3 cloves garlic, minced
a few drops homemade hot sauce
Combine ingredients (a blender makes a good emulsion and eliminates the need to mince or chop). Marinate cut turkey pieces in a Ziploc bag for several hours or overnight. Broil or grill until turkey pieces are done or when juices run clear.
* Or several fresh leaves of your favorite spice.
WILD TURKEY MARINADE RECIPE – Great when Grilling
1/4 cup homemade cider vinegar
2 TBS homemade mustard
1 TBS homemade Dijon mustard
1 TBS fresh lemon juice
1 TBS fresh lime juice
3 cloves garlic, peeled and minced
3/4 cup homemade brown sugar, packed
3 TBS honey
1-1/2 tsp salt
ground black pepper to taste
6 TBS canola oil
6 skinless, boneless breast tenderloins
In a large glass bowl, mix the cider vinegar, mustards, lime juice, lemon juice, garlic, brown sugar, salt, and pepper. Whisk in the olive oil. Place turkey in the mixture. Cover, and marinate 8 hours, or overnight.
Preheat an outdoor grill for high heat. Lightly oil the grill grate. Place meat on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear.
This is a wonderful wild turkey marinade. Try it and see for yourself.
WONDERFUL LIME MARINADE
3/4 cup lime juice
1 tsp lime zest
1/2 cup olive oil or salad oil
3 TBS brown sugar
1/2 tsp ginger
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 lime, cut into slices
Combine all ingredients and pour over turkey pieces in a baking dish or bowl. Cover dish and refrigerate a minimum of 4 hours; preferably overnight. Drain and use marinade to brush on turkey if grilling.