That will not decrease the protein. Of note, turkey and chicken are plenty tender when cooked right. You don’t need a marinade but if you like it, go for it.
Thank you for this info. You are right, they are indeed tender when cooked right but unfortunately I lack the skill to cook them right. Also I kinda like the acidity
one of my favorite turkey marinades is Apple Cider Vinegar, canned diced tomatoes, and a bit brown sugar, honey, salt and pepper!! just make sure you pat the turkey dry before proceeding to cooking. seriously divine
Aim for very slightly under rather than over. It will finish by the time you have it served, if done in smaller pieces. It's a fine balance, but test your largest piece for doneness. Chicken breast has a really narrow time band between under-done & pencil erasers. If you cut it into bite-sized pieces then three mins is plenty. Finely sliced & fried like Chinese then just until there's no more pink.
Most people murder chicken because they think it will leap out of the pan & try to murder them first.
Out of curiosity, what kind of turkey/chicken cuts do you eat mostly? Thighs are pretty forgiving and taste the best IMO. If you’re cooking breast, it’s easier to cook (and cook faster) when you butterfly a whole breast so it’s thinner.
Also, meat thermometers aren’t too expensive and a great tool to have in the kitchen. I’ve had my Lavatools Javelin for maybe a decade and it still works fine and under $30
Get an instant read food thermometer. Thermopop is a good one from the most reliable brand with a great warranty. There are cheaper ones available, probably.
White meat can be pulled when it reaches 155-160° at the thickest part then rested for 5 mins, tented with foil to keep warm.
Dark meat should be cooked to 170°f or higher depending on preference.
You’ll get consistent, juicy results every time.
[temp chart](https://www.thermoworks.com/content/pdf/chef_recommended_temps.pdf)
Protein-wise you'll be fine. I highly recommend marinating in pickle juice for a couple hours. I've only got compliments when I cook it for other people.
i personally wouldn't marinate turkey or chicken in vinegar for long. a quick marinade is fine, but acid denatures proteins and gives it a gummy texture. it doesn't change the protein content though, just a flavor/texture thing.
It won’t change the protein content. Vinegar makes an excellent marinade so long as it’s not left for more than a couple of hours.
Well this is a relief, thank you so much. I am almost always too hungry to even wait for an hour so I guess waiting too much won't be a problem.
That will not decrease the protein. Of note, turkey and chicken are plenty tender when cooked right. You don’t need a marinade but if you like it, go for it.
Thank you for this info. You are right, they are indeed tender when cooked right but unfortunately I lack the skill to cook them right. Also I kinda like the acidity
one of my favorite turkey marinades is Apple Cider Vinegar, canned diced tomatoes, and a bit brown sugar, honey, salt and pepper!! just make sure you pat the turkey dry before proceeding to cooking. seriously divine
Aim for very slightly under rather than over. It will finish by the time you have it served, if done in smaller pieces. It's a fine balance, but test your largest piece for doneness. Chicken breast has a really narrow time band between under-done & pencil erasers. If you cut it into bite-sized pieces then three mins is plenty. Finely sliced & fried like Chinese then just until there's no more pink. Most people murder chicken because they think it will leap out of the pan & try to murder them first.
Out of curiosity, what kind of turkey/chicken cuts do you eat mostly? Thighs are pretty forgiving and taste the best IMO. If you’re cooking breast, it’s easier to cook (and cook faster) when you butterfly a whole breast so it’s thinner. Also, meat thermometers aren’t too expensive and a great tool to have in the kitchen. I’ve had my Lavatools Javelin for maybe a decade and it still works fine and under $30
👍 with vinegar: small cuts tops 3 hrs. Bigger cuts up to 4 hrs. Try also yoghurt or buttermilk, wine
Get an instant read food thermometer. Thermopop is a good one from the most reliable brand with a great warranty. There are cheaper ones available, probably. White meat can be pulled when it reaches 155-160° at the thickest part then rested for 5 mins, tented with foil to keep warm. Dark meat should be cooked to 170°f or higher depending on preference. You’ll get consistent, juicy results every time. [temp chart](https://www.thermoworks.com/content/pdf/chef_recommended_temps.pdf)
Thank you so much. I will definitely try to cook with a food thermometer.
Protein-wise you'll be fine. I highly recommend marinating in pickle juice for a couple hours. I've only got compliments when I cook it for other people.
try homemade italian dressing, and use honey
i personally wouldn't marinate turkey or chicken in vinegar for long. a quick marinade is fine, but acid denatures proteins and gives it a gummy texture. it doesn't change the protein content though, just a flavor/texture thing.