We just butchered a couple of older roosters this last week and used this marinade...both turned out awesome so I was asked to post the recipe. We roasted one in the oven, and did the other one in a dutch oven. This marinade is pretty familiar to pretty much everyone...I use it all the time actually (it may be ingrained in our LDS genetics)...and it never lets me down. The meat is juicy and tender.

Sanpete Turkey Marinade:

1 part soy sauce
1 part oil
1 part 7up
1 T garlic powder
1 t horseradish

You'll find every recipe is different in the ratios of oil to soy to 7 up. I generally just throw stuff in a bowl and mix...so as long as you have the 3 basic parts to the marinade you'll be fine. This week I used a liter of 7 up, two larger bottles of soy sauce, and a couple cups of oil. I like fresh garlic too, minced onions, whatever you have.

Marinate up to 24 hours in the fridge and then cook. With those tougher birds you'll want to marinate it overnight for sure. I just marinated the whole birds together in a giant bowl, turning after the first 12 hours. Remember to cook some of the fluid in with the meat..it helps keep it moist.