The mild flavor of turkey meat readily accepts flavors from marinades, she said. For whole birds, bone-in or boneless breast portions, inject 10 percent of the bird's weight with marinade to add flavor and juiciness. Soak smaller cuts in the marinade for up to several hours, depending on the size of cut. Do not use marinade that has come into contact with raw meat or juices for the sauce. Marinades also are a great way to carry flavors from the main dish to side dishes.
Glazes are another way to add grace to turkey.
Glazes are typically made from sugar-containing ingredients such as syrups, preserves or jellies. They are applied to the outside of the meat as it cooks. A basting brush can be used to gently paint the glaze onto the skin. Spoon the glaze over the turkey if you do not have a basting brush. Baste the glaze onto the bird during the last 30-45 minutes of cooking, she said.