Moorish Turkey Marinade
Bold Moorish-style turkey marinade with smoked Spanish paprika, garlic, cumin, and oregano. Marinate 4+ hours, bake at 350-400°F.
This is a recipe I adapted out of The Barbecue Bible by Steven Raichlen, a book I highly recommend.
Submitted by: Sunny from Evanston, IL
Yield: Serves 4
- Smoked Spanish paprika is the flavor anchor. Use it for that smoky-sweet Moorish taste.
- Blend all ingredients into a paste, coat turkey, and refrigerate at least 4 hours or overnight.
- Bake at 350 to 400°F until the turkey reaches 165°F. Serve sliced over couscous or with flatbread.
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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.
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More About This Recipe
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.
Frequently Asked Questions
What does Moorish mean in this marinade?
Moorish here refers to flavors inspired by North Africa and southern Spain. The mix of smoked Spanish paprika, cumin, coriander, oregano, garlic, and red wine vinegar gives that sweet, smoky, and slightly tangy profile.
Can I use turkey breast instead of thighs?
Yes. Turkey breast will cook faster because it is leaner. Roast at 350°F and check internal temperature often. Pull it at 165°F and tent with foil if it browns too quickly. Consider marinating overnight to help keep it moist.
Can I grill the turkey instead of baking it?
Yes. Grilling works well and is how the original recipe was used for pork. Use medium heat, oil the grates, and manage flare-ups. For larger pieces use indirect heat to avoid burning the marinade. Always cook until the thickest part reaches 165°F.
Is smoked Spanish paprika required or can I substitute it?
Smoked Spanish paprika is the key flavor. If you cannot find it, use any good quality smoked paprika or pimenton de la Vera. Do not substitute plain sweet paprika if you want the signature smoky taste.
How long should I marinate the turkey?
Marinate at least 4 hours. Overnight gives deeper flavor. You can marinate up to 24 hours in the refrigerator. Always keep the turkey covered and chilled while marinating.
Can I freeze the turkey while it is marinated?
Yes. Place the marinated turkey in a freezer-safe airtight bag or container and freeze for up to 3 months. Thaw fully in the refrigerator before cooking and cook immediately after thawing.
How spicy is this marinade and how can I adjust it?
The recipe uses 1/2 teaspoon red pepper flakes for a mild to moderate heat. Reduce to 1/4 teaspoon or omit for milder flavor. Increase the flakes or add a pinch of cayenne for more heat.
What are good serving suggestions for Moorish turkey?
Serve sliced turkey over couscous as suggested, or with grilled vegetables, a yogurt or tzatziki sauce, warm flatbread, lemon wedges, and pickled onions for a full Moorish-inspired meal.
What does Moorish mean in this marinade?
Moorish here refers to flavors inspired by North Africa and southern Spain. The mix of smoked Spanish paprika, cumin, coriander, oregano, garlic, and red wine vinegar gives that sweet, smoky, and slightly tangy profile.
Can I use turkey breast instead of thighs?
Yes. Turkey breast will cook faster because it is leaner. Roast at 350°F and check internal temperature often. Pull it at 165°F and tent with foil if it browns too quickly. Consider marinating overnight to help keep it moist.
Can I grill the turkey instead of baking it?
Yes. Grilling works well and is how the original recipe was used for pork. Use medium heat, oil the grates, and manage flare-ups. For larger pieces use indirect heat to avoid burning the marinade. Always cook until the thickest part reaches 165°F.
Is smoked Spanish paprika required or can I substitute it?
Smoked Spanish paprika is the key flavor. If you cannot find it, use any good quality smoked paprika or pimenton de la Vera. Do not substitute plain sweet paprika if you want the signature smoky taste.
How long should I marinate the turkey?
Marinate at least 4 hours. Overnight gives deeper flavor. You can marinate up to 24 hours in the refrigerator. Always keep the turkey covered and chilled while marinating.
Can I freeze the turkey while it is marinated?
Yes. Place the marinated turkey in a freezer-safe airtight bag or container and freeze for up to 3 months. Thaw fully in the refrigerator before cooking and cook immediately after thawing.
How spicy is this marinade and how can I adjust it?
The recipe uses 1/2 teaspoon red pepper flakes for a mild to moderate heat. Reduce to 1/4 teaspoon or omit for milder flavor. Increase the flakes or add a pinch of cayenne for more heat.
What are good serving suggestions for Moorish turkey?
Serve sliced turkey over couscous as suggested, or with grilled vegetables, a yogurt or tzatziki sauce, warm flatbread, lemon wedges, and pickled onions for a full Moorish-inspired meal.
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