Best 6 Petes Tailgate Turkey Marinade Recipes
If you are looking for a flavorful and juicy turkey to enjoy at your next tailgate party, look no further than Pete's Tailgate Turkey Marinade. This simple but effective marinade infuses the turkey with a delicious combination of spices, herbs, and citrus, resulting in a tender and flavorful bird that will be the star of the show.
Here are our top 6 tried and tested recipes!
PETE'S "RUBBED AND ALMOST FRIED" TURKEY SANDWICH
Steps:
- Whisk the vinegar and olive oil together in a small bowl and season with salt and pepper.
- Slice the focaccia into 4 equal pieces; then slice each piece horizontally for sandwiches. Spread some of the Dijon mustard on the cut side of the bottom half of each focaccia. Top bread evenly with turkey, peppers, and season with salt and pepper. Add mozzarella and baby greens, and drizzle the balsamic dressing on top. Smear the top half of each focaccia with Key Lime Garlic Mayonnaise, and place on top of greens to finish sandwich. Brush the tops and bottoms of each sandwich with olive oil.
- Heat a sandwich press, or use cast iron pans and aluminum foil covered bricks to press sandwiches. Cook the sandwiches, in batches if needed, until the cheese melts and the bread is toasted. Serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- Special Equipment: deep heavy-bottomed pot for frying turkey
- Process the garlic, herbs, lemon zest, salt and pepper in a food processor fitted with the metal blade until coarsely ground. Rub mixture generously over turkey breast. Roll the turkey breast into a compact shape by turning the smaller end of the breast under. Wrap tightly in 3 layers of heavy-duty aluminum foil.
- Fill a deep heavy-bottomed pot 2/3's full with oil. Heat over medium-high until a deep-fry thermometer reads 350 degrees F. Fry the turkey breast, wrapped in the foil, for 35 minutes or 12 minutes per pound. Carefully remove turkey from oil and set aside, wrapped in the foil, to cool to room temperature. Refrigerate turkey until firm enough to thinly slice, at least 2 hours or overnight.
- Pulse the egg, mustard, garlic and lime juice in a food processor fitted with a metal blade. Season with salt and pepper, to taste. With the machine running, add the oil in a steady stream until the mixture is pale in color and thick. Transfer mayonnaise to a bowl, stir in zest, cover and refrigerate for 1 hour.
PETE'S TAILGATE TURKEY MARINADE
Orange juice, honey and garlic are blended with beer and special seasonings to make a delicious marinade for injecting into turkeys prior to deep frying. Perfect for tailgating or even Thanksgiving dinner!
Provided by ROCK415
Categories Marinades
Time 8h10m
Yield 12
Number Of Ingredients 9
Steps:
- In the container of a blender, combine the Worcestershire sauce, crab boil, orange juice, honey, olive oil, beer, salt, Creole seasoning, and garlic. Cover and puree until smooth. Make sure there are no large pieces of garlic to clog the syringe. Store in a sealed container or plastic bag overnight in the refrigerator.
Nutrition Facts : Calories 99.1 calories, Carbohydrate 13.9 g, Fat 4.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 543.2 mg, Sugar 12.2 g
PETE'S TAILGATE TURKEY MARINADE
Orange juice, honey and garlic are blended with beer and special seasonings to make a delicious marinade for injecting into turkeys prior to deep frying. Perfect for tailgating or even Thanksgiving dinner!
Provided by ROCK415
Categories Marinades
Time 8h10m
Yield 12
Number Of Ingredients 9
Steps:
- In the container of a blender, combine the Worcestershire sauce, crab boil, orange juice, honey, olive oil, beer, salt, Creole seasoning, and garlic. Cover and puree until smooth. Make sure there are no large pieces of garlic to clog the syringe. Store in a sealed container or plastic bag overnight in the refrigerator.
Nutrition Facts : Calories 99.1 calories, Carbohydrate 13.9 g, Fat 4.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 543.2 mg, Sugar 12.2 g
EASY MARINATED TURKEY BREAST
We love turkey, but sometimes cooking the entire bird is overwhelming. I like serving turkey breast for a quick and healthy meal. The key to this juicy turkey breast is letting it marinate for at least 4-6 hours and it turns out flavorful and delicious every time! You can also use chicken breasts instead of turkey.
Provided by Camille
Categories Dinner
Yield 6
Number Of Ingredients 8
Steps:
- In a gallon-sized resealable bag, mix together vegetable oil, soy sauce, lemon juice, honey, basil, and black pepper.
- Add turkey breast to bag and let marinate for at least 4 hours (or overnight).
- Remove turkey breast from bag and discard marinade.
- Preheat grill to high heat.
- Lightly oil the grill grate.
- Place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).
Nutrition Facts : Servingsize 1 serving, Calories 1355 kcal, Fat 80 g, SaturatedFat 13 g, Cholesterol 260 mg, Sodium 6637 mg, Carbohydrate 44 g, Sugar 38 g, Protein 114 mg
PEG LEG PETE'S MARINADE
This is a light tasting grilling marinaide for chicken legs (good on all meat) that my neighbor Keith gave me.It does not overpower the taste of the meat like most sauces do.I grill all summer long with this recipe.
Provided by Lady Amazon
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in large bowl,mix until sugar is dissolved.
- Marinate meat for about an hour, to even overnight(I use a gallon zip- lock bag).
- Grill meat on barbeque pit till done.
Nutrition Facts : Calories 297.5, Fat 16.7, SaturatedFat 2.6, Sodium 3104.1, Carbohydrate 35.4, Fiber 0.5, Sugar 29, Protein 3.5
PETE'S TERIYAKI MARINADE
Our good friend Pete was a chef at a local steak house for many years, and this an excellent marinade he created to use on shish kebabs. Pete passed away several years ago, but everytime we make kebabs, we use this marinade and remember our dear friend. This would also be good with steaks or thick-cut pork chops.
Provided by sunflowerseed
Categories Pork
Time 15m
Yield 1 pint, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients.
- Marinate meat several hours or overnight.
- Baste with marinade while cooking.
- Strain remaining marinade, heat to boiling and use as gravy over rice.
- You may use 1 tablespoon dried, ground ginger in place of fresh.
Nutrition Facts : Calories 83.8, Fat 0.2, Sodium 4032.2, Carbohydrate 9.3, Fiber 0.7, Sugar 4.6, Protein 7.8
Tips:
- Use a large container to marinate the turkey, as it needs to be completely submerged in the marinade.
- Make sure the turkey is completely thawed before marinating it.
- If you don't have time to marinate the turkey for the full 12 hours, you can still marinate it for a shorter period of time, such as 4-6 hours.
- You can use any type of oil for the marinade, such as olive oil, vegetable oil, or canola oil.
- Be sure to add plenty of herbs and spices to the marinade to give the turkey flavor.
- If you are using a store-bought marinade, be sure to read the label carefully to make sure it doesn't contain any ingredients that you are allergic to.
- Once the turkey is marinated, be sure to pat it dry before cooking it.
Conclusion:
Marinating a turkey is a great way to add flavor and moisture to the meat. By following these tips, you can create a delicious and juicy turkey that will be the star of your tailgate party.
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