How to Marinate Chicken and Turkey, and for How Long

The safe way to marinate chicken and turkey is to submerge the meat in a mixture of seasonings and liquid, then leave it in a covered container in the refrigerator; leaving it at room temperature can quickly allow bacteria to multiply and increase the risk of food poisoning. The time varies with the size of the pieces: 2–4 hours is enough for boneless chicken breasts, while bone-in pieces such as thighs and wings can be left for up to 6–8 hours. A whole turkey can be marinated for 12–24 hours so the flavor reaches every layer of the meat.

Why is marinating time so important?

A short marinade leaves the flavor only on the surface of the meat; a long marinade, especially in acidic liquids such as lemon juice or vinegar, can affect the meat's texture. Acid breaks down protein structure and first tenderizes the meat, but after more than 24 hours the fibers break down too much and the cooked meat may become mushy. Yogurt- or milk-based marinades do not carry this risk; because their acidity is lower, they are more suitable for longer marinating of large pieces such as turkey. Marinating time should also be adjusted to the thickness of the pieces: thinly sliced chicken breast absorbs flavor much faster than a thick, bone-in thigh because the liquid has less distance to penetrate. Marinating thick pieces for a short time results in flavor only on the outside.

How can you prevent cross-contamination while marinating?

A container, spoon, or countertop that has touched raw chicken or turkey should not be used for another ingredient until the marinating is finished. The marinating container can be glass or plastic, but leaving meat for a long time in a metal container may cause acidic liquid to react with the metal and give the meat a metallic taste. After marinade has touched raw meat one time, do not pour it over cooked meat as a sauce unless it has been boiled; using it without boiling poses a food-poisoning risk.

Should you choose an acidic or yogurt-based marinade?

Lemon- or vinegar-based marinades work well for thin chicken pieces that will cook quickly on a grill or in a pan; the acid adds flavor and tenderizes the meat during the short cooking time. For large pieces such as turkey that will cook for a long time in the oven, yogurt-based marinades are preferred because yogurt enzymes slowly tenderize the meat without toughening its exterior. Mixing the two marinade types—acid and yogurt—may upset the flavor balance; choosing one of the two gives a more consistent result. Olive-oil-based marinades work with both types; the oil carries the flavor of the spices into the meat and delays the surface from drying during cooking. A marinade made only with olive oil and spices is also suitable for a longer refrigerator rest than acidic or yogurt-based mixtures.

Can marinated meat be frozen?

Marinated chicken and turkey can be placed in the freezer together with the marinade; the meat continues to take on flavor throughout freezing and thawing. Frozen marinated meat can be cooked directly after thawing, without additional marinating time. Chicken and turkey can stay in a marinade in the refrigerator for up to 2 days; meat frozen within that time stays safe in the freezer, because time spent frozen does not count toward the holding time. After thawing, however, cook it without further delay.