Thanksgiving Turkey Cooking Instructions
Thanksgiving recipes
Total Time: 36-40 hours | Cook Time: 4-5 hours (depending on turkey size) | Prep Time: 30 min
Yield: one delicious thanksgiving turkey
Rucker Brine (2x or 3x recipe for large or x-large birds: 18-25 lbs)
3 quarts water
1 ½ cups table salt or kosher salt
juice of 6 lemons (1 cup lemon juice)
6 Tablespoon dried oregano
6 Tablespoon dried tarragon
3 bay leaves
3 Tablespoon granulated garlic (12 cloves)
6 Tablespoons ground black pepper
20 lb Bird Brine
6 quarts water
3 cups table salt or kosher salt
juice of 12 lemons (2 cups lemon juice)
12 Tablespoon dried oregano
12 Tablespoon dried tarragon
6 bay leaves
6 Tablespoon granulated garlic (12 cloves)
12 Tablespoons ground black pepper
Instructions
Bring ingredients to a boil, let cool to room temperature. If you don’t have a stock pot large enough for your turkey, use a clean cooler or 5-gallon bucket to submerge the bird completely under the brine. Have roughly 2 bags (10 lbs) of ice on hand to keep the brine cold. Brine small-medium birds 12-24 hours, large and x-large birds for 24-36 hours. Discard brine prior to cooking, pat dry with paper towels.
Preheat oven to 300-325° F. Cook until internal breast temperature reach 165° internal temperature, do not over cook, (you can also take out at 160° and cover with foil until the temperature reaches 165). Cooking times may vary, but should take 4-5 hours.
Don’t forget to save the bones to make nutritious broth!
Recipe courtesy of Rucker Farm