Moorish Turkey Marinade Recipe

Moorish Turkey Marinade Notes

This is a recipe I adapted out of The Barbecue Bible by Steven Raichlen--a book I highly recommend.

Ingredients

• 1 medium onion, quartered
• 3 cloves garlic
• 3 tablespoons flat-leaf parsley
• 1 tablespoon smoked Spanish sweet paprika
• 1/2 teaspoon hot red pepper flakes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 teaspoons fresh oregano leaves
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons dry sherry
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds boneless, skinless turkey thighs

Serves / Yields

Serves 4

Preparation Instructions

Put everything except turkey into food processor and process until it looks like a marinade. Toss the meat, to coat, then marinate, covered, in the refrigerator for at least 4 hours, or overnight. Bake, uncovered, at 350 or 400 degrees (depending on how much of a hurry you're in), until done (at least 1 hour). Slice and serve on couscous.

Helpful Hints

Steven Raichlen's variant of this marinade is for boneless pork loin or tenderloin--and it's (obviously) barbequed. I've found that it works really well with baked turkey, though, and I've used it for turkey breast as well as turkey thighs. His recipe tells you to chop everything by hand, but I don't think the food processor technique detracts from it at all. I've made it without some of the ingredients, when I haven't had everything, but you HAVE to use the smoked Spanish paprika--that's what makes it.

Credit

This recipe was provided by Sunny Balsam from Evanston.

Cuisines, Courses and Ingredients

• Main Dish, Mediterranean, Middle Eastern, Moroccan, Poultry, Spanish, Turkey

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