Rules of Marinating
When using a marinade be sure to follow these general rules:
- If the marinade recipe requires you to heat the ingredients, be sure to let the heated marinade cool to room temperature before pouring it over your turkey.
- For recipes that call for a short marinating time, make the marinade several hours in advance so it can develop its full flavor.
- Keep your marinating meat covered and in the refrigerator.
- Use a sealable container or plastic bag that is large to position the food in a single layer, and turn to coat all sides.
- Use ¼ to ½ cup of marinade for every 1 to 2 pounds of meat.
- Marinate meat for 2 to 8 hours. The longer you marinate the stronger the flavor.
- Discard any leftover marinade that has touched raw meat.
*Please enjoy wine responsibly.
|Marinade Must Haves|
|Liquid||Wine*, Orange Juice|
|Oil||Olive, Canola, Truffle|
|Flavoring||Garlic, Basil, Lemon|
|Be Sure Not To|
|Marinate at room temperature.|
|Marinate poultry for longer than 8 hours. Otherwise the meat’s fibers will begin to break down, resulting in a mushy texture.|
Related How Tos
The Butterball team is available to help you from 10:00 a.m. – 7:00 p.m. EST.
Call 1-800-BUTTERBALL (800-288-8372).