Turkey should be marinated in a blend of oil, an acid such as vinegar, wine or citrus juice and spices. Make sure not to use too much acid in the marinade, as it can cause the meat to turn tough and stringy, rather than juicy and tender.
Marinate the turkey in a large container in the fridge, or in a brining bag in a clean cooler filled with ice. Turkey should be marinated for at least 8 to 12 hours. After 24 hours, the turkey will not be able to absorb any more flavor.Learn more about Cooking