Tomato Brined Turkey
Type of Dish
60 mins. or more
(28 oz.) cans
Dei Fratelli Tomato Puree
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.