TOMATO BRINED TURKEY
Add some Dei Fratelli to your Thanksgiving with Tomato Brined Turkey. Brined with family-favorite Dei Fratelli Tomato Puree and Vinegar, this Turkey is ready for your family table this holiday season!
Made with Tomato Puree
Fresh, from the garden taste, with only 2 ingredients means you get all that vine-ripened, fresh tomato flavor you love! Make delicious pasta sauces, chili, casseroles, and more right in your kitchen with this freshly packed, no salt added product!
TOMATO BRINED TURKEY
Add some Dei Fratelli to your Thanksgiving with Tomato Brined Turkey. Brined with family-favorite Dei Fratelli Tomato Puree and Vinegar, this Turkey is ready for your family table this holiday season!
Made with Tomato Puree
Fresh, from the garden taste, with only 2 ingredients means you get all that vine-ripened, fresh tomato flavor you love! Make delicious pasta sauces, chili, casseroles, and more right in your kitchen with this freshly packed, no salt added product!
TOMATO BRINED TURKEY
Add some Dei Fratelli to your Thanksgiving with Tomato Brined Turkey. Brined with family-favorite Dei Fratelli Tomato Puree and Vinegar, this Turkey is ready for your family table this holiday season!
Made with Tomato Puree
Fresh, from the garden taste, with only 2 ingredients means you get all that vine-ripened, fresh tomato flavor you love! Make delicious pasta sauces, chili, casseroles, and more right in your kitchen with this freshly packed, no salt added product!
Tomato Brined Turkey
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
- 1/4 Cup Onion, granulated
- 1/4 Cup Vinegar
- 1 (16 lb.) Turkey, thawed
Instructions:
- Remove thawed turkey from its packaging then remove giblets and neck from the turkey cavity. Drain any excess liquid from the turkey.
- Submerge turkey in a 3 gallon pot, or a large, clean, plastic bucket. Pour brine over the turkey and allow it to sit for at least 24 hours.
- After brining is complete, preheat oven to 325 F.
- Remove turkey from brine and allow it to completely drain about 20 minutes.
- Tuck the wings behind the bird, place it in a roasting pan and roast for 3 1/2 hours, or until the internal temperature of the thickest part of the turkey reaches 180 F. Allow to rest for 45 minutes before serving.
Chef's Tip:
Related Recipes To Try:
Sweet Potato Casserole
Green Bean Tomato Casserole
Tomato Cornbread Stuffing