Lemon-Mustard Turkey Marinade

Season: Fall

Central Co-op Deli staff, 16th & Madison

The age old question: How do we get a moist, juicy turkey for Thanksgiving dinner? Many people have turned to brining as the ultimate solution. Here’s a great recipe that combines the concept of brining and marinating your turkey that gives it a wonderfully juicy end result with a kick of flavor. This recipe should cover a bird up to 22lbs, duplicate if necessary!


  • 1 Cup Lemon Juice
  • 3 Lemons (Sliced)
  • 3 Cups Water
  • 3 Cups Canola/Vegetable oil
  • ½ Bunch Fresh Rosemary (Roughly Chopped)
  • ¼ Cup Dijon Mustard
  • 2 TBS Sea Salt
  • 2 tsp Freshly Ground Black Pepper


To marinade:

  1. Combine all ingredients and immerse your turkey in this mixture for 4-12 hours, refrigerated.

To cook:

  1. Remove from marinade. Place the turkey on a wire rack inside a roasting pan.
  2. Roast in oven at 350 degrees until it reaches an internal temperature of 165 degrees. At that point, remove the turkey from the oven and let it rest 20-30 minutes before carving. The resting period ensure the moisture stays in the meat.
  3. Alternatively, use the Helmet Method, the favorite method of our Meat & Seafood manager, Wayne.
  4. Don’t forget to turn the pan drippings into a delicious gravy!


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See Complete Recipe List

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1600 E Madison St, Seattle

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