In a covered container in a cold fridge, covered in marinade, depending on the marinade anywhere from 3 days to over a week, as long as it is stirred.

It seems to be an oxymoron to call marinated beef 'fresh'. Depending upon the marinade, it could be adding acid, salt and/or sugar which could have some preservative properties that might allow for a longer shelf life compared to non-marinated beef.

Use a recipe from a trusted source and don't push the time table to it's limits.

Yes, but depending on what type of metal it is, and what Marinade is being used. Some marinades may have citric acid in them which might possibly get remanants of metal in the food. What is in the Marinade?

Large spoon designed to scoop up the meat juices, as the meat cooks, for pouring over the meat in able to ensure it browns.

Basting means to pour or brush liquid over meat.For turkey you would normally use the meat drippings, broth, or butter.

depends on the machine(and other conditions) that you are using but i would say between 5 and 7hr

Wishbone Italian dressing

Before roasting the turkey prepare it by massaging butter between the skin and the breast meat, then as the turkey roasts the butter will start the basting process as is slowly melts, some of the butter together with meat juices and turkey fat will gather in the base of the roasting pan, use this liquor to continue the basting process.

Meat is marinated in wine to give it flavour. It all so bring out more flavour. When the alchohol is poured on the meat into the fry pan the flavour stay with the meat but the actual alchohol content is cooked away.

Marinade cannot be preserved because it contains bacteria from the raw food it was used for. It can, however, be used for the marinaded product as a sauce if the marinade is brought to a boil and used immediately.

Yes as long as it is not left in a very warm room, better left in a cool, place out of the sun

You baste meat by squirting or brushing liquid, such as melted butter or broth, on the meat while it is roasting. You do this to maintain flavor and moisture in your meat.

Scallops have a delicate, mild flavor with minimal to no fishiness, so a subtly flavored marinade that accentuates the flavor of the scallops would be ideal. Flavors that pair well with scallops in a marinade or sauce are:

White wine

Butter

Garlic/Onion

Mushroom (esp. mildly brothy e.g. oyster, king trumpet, shimeji, enokitake, etc.)

Lemon or Lime

Light herbs (e.g. chervil, parsley, sage, etc.)

Soy sauce

Ginger

Along the same line, flavors that would overpower or drown out scallops would include:

Red wine

Heavy spices (e.g. cumin, cinnamon, etc.)

Tomato

Nut butters

Vinegars

Basting means to pour meat juices over a joint of meat whilst it is roasting.

An example would be a roast rib of beef, as the meat roasts the juice and fat from the meat collects in the roasting pan.

Spoon the liquid over the joint several times during the roasting process. This keeps the meat moist.

Raw chicken should never be left at room temperature. Once it's cooked it's safer; if the party lasted only a couple of hours it's probably fine. On the other hand, if you started at 8 and went to four in the morning, throw it out.

I would personally go for over night if possible

If you want it to fully soak in I recommend at least 24 hours.

I have an additional technique I sometimes use. Where I'll marinade for 24 hours in the fridge, then freeze the meat without the marinade. Then make a fresh batch of marinade. Take the steak out of the freezer and put into the new marinade as it thaws for 48 hours.

To marinate beef brisket, you should use dried chanterelle mushrooms, tomato paste, cranberry sauce, onions, and simple spices like salt and pepper obviously.

If you are familiar, it is the same as a turkey baster. Otherwise, it is a plastic cylinder with a tapering tip on one end and a squeezeable rubber bulb on the other. It is used for sucking up liquids/redistributing juices over meats.

yes clean first

The pros use a brush -I use a tablespoon-

After an hour or so at room temperature, meat should be cooked.

Yes, spices help to prevent food from going bad. That's why they are more common in warmer climats. It also depends on what in particular you are using for a marinade. Salt, sugar and acids (vinegar) can all be preservatives. Even with the best marinades, however, you will only be buying small amounts of time, maybe a few days, not weeks or months. Either way, your best bet to avoid foodborn illness is to buy fresh, freeze what you don't need immediately and cook the chicken fully as soon as possible. a good marinade may help to extend life in the fridge, but it is no substitute for good food safety practises.