Combine olive oil, apple cider vinegar, and fresh lemon juice in a large bowl, whisking until the mixture emulsifies slightly. This acidic base forms the foundation of your juicy thanksgiving foundation that will tenderize the bird.

Mince your six garlic cloves and add them along with the fresh rosemary and fresh thyme leaves to the liquid mixture. Stir thoroughly, ensuring all herbs distribute evenly throughout the oil and vinegar base for consistent flavor in every application.

Add paprika, black pepper, salt, honey, and cayenne pepper to the bowl, whisking continuously until the honey dissolves completely. Allow 2-3 minutes of whisking to ensure the honey fully incorporates rather than settling at the bottom.

Pour in the low sodium chicken broth and add the two bay leaves, then stir in the Dijon mustard, onion powder, and garlic powder until smooth. This thanksgiving turkey marinade family recipe now contains all necessary components for exceptional results.

Pat your turkey completely dry with paper towels before placing it in a large roasting pan or food-grade plastic bag. Pour the entire marinade mixture over and under the turkey skin, using your hands to work it into every crevice and under the wings.

Cover tightly and refrigerate for at least 12 hours, though 24 hours yields superior flavor penetration. Turn the turkey halfway through marinating if using a pan rather than a bag to ensure even distribution.

Remove the turkey from refrigeration 1 hour before roasting, allowing it to reach room temperature for more even cooking. Reserve approximately 1/4 cup of marinade to baste the turkey every 20 minutes during roasting for additional moisture and flavor.