Turkey breast slices were marinated using solutions containing 0.05 M (C1), 0.1 M (C2), 0.2 M (C3) citric acid and 50% (G1), 100% (G2) grapefruit juice. Distilled water was used for control group (C). Marinade and meat pH, moisture, expressible moisture, cooking loss, marinade uptake, color coordinate values (L*, a*, b*) and textural properties of samples were evaluated. Sensory evaluation was also conducted. With increasing citric acid concentration, there was a clear decrease in muscle pH (from 5.8 to 3.9). The lowest expressible moisture (20.6%) was obtained in samples marinated with G2 solution. Marinating with C2 and G2 solutions resulted in lower cooking losses and higher marinade absorption than other treatment groups. Color analyses revealed that the marinated samples were significantly lighter (higher L* values) than distilled water treated in control. Marinade treatments significantly affected hardness and chewiness. Sensory analyses of the marinated samples showed that acidic marination increased juiciness and tenderness scores.