Rate this recipe!
Prep Time: 25 hours
Cook Time: 3.5 hours
Total Time: 28.5 hours
Servings: servings
|
Prep Time: 25 hours
Cook Time: 3.5 hours
Total Time: 28.5 hours
Servings: servings
|
Rate this recipe!
|
Ingredients
- 2 (28 oz.) cans Dei Fratelli Tomato Puree
- 9 Cups Water
- 3/4 Cup Sugar
- 3/4 Cup Kosher Salt
- 1/2 Cup Black Pepper ground
- 1/4 Cup Onion granulated
- 1/4 Cup Vinegar
- 16 Lb. Turkey thawed
Instructions
- To make the brine, whisk all ingredients together, except turkey, in a large bowl.
- Remove thawed turkey from its packaging, then remove the giblets and neck from the turkey cavity.
- Drain excess liquid from turkey and submerge it in a 3 gallon pot, or a large, clean plastic bucket. Pour the brine over the turkey and allow it to sit for 24 hours.
- The next day, preheat oven to 325°F. Remove the turkey from the brine and allow it to completely drain, about 20 minutes.
- Tuck the wings behind the bird, place in a roasting pan and roast for 3.5 hours, or until the internal temperature of the thickest part of the turkey thigh reaches 180 F.
- Allow the turkey to rest for 45 minutes before serving.