Brined Turkey
We do the work for you with our Raised without Antibiotics brined turkey. Barrel brined (not injected) for up to 72 hours in our brown sugar and spice marinade, this turkey is sure to be a showstopper. Available seasonally.
- No Hexane
Most poultry producers use hexane-processed soybeans as a cheap source of chicken feed. But hexane pollutes the air and environment. We keep chemicals out of our feed.
- No DDGS
DDGS is a protein alternative producers can get at a lower cost than corn. Antibiotics are used to control bacteria in the fermentation process. Some antibiotics remain in the DDGS. We use only corn and soybeans for protein. Period.
- No Hormones
This product is free from artificial growth hormones.
- No Junk
This product is made with no fillers, no preservatives and no artificial flavors—in other words, no junk.
- No Antibiotics
Bell & Evans is the first company to raise 100% of our flocks without antibiotics—from the egg throughout the chicken’s entire lifespan.
- Free Range
- Cage Free
We give our chickens full access to the entire chicken house, plus enrichments such as ramps and tunnels.
Ingredients
Turkey, water, sea salt, brown sugar, spices, orange oil, and spice extractives.
Cooking Instructions
PREPARATION
- Preheat oven to 425° F
- Remove giblets and neck from body and neck cavities and rinse turkey thoroughly in cool water. Pat dry with a paper towel.
- Rub the turkey with melted butter or olive oil and generously season with salt and pepper. Place your desired aromatics in the cavity of the turkey. We recommend garlic, onion, celery, carrot and thyme.
- Tie the drumsticks together with twine and tuck the wings under the body. Transfer to a roasting pan breast side up.
- Place in the oven – uncovered – for 30 minutes. After 30 minutes, pour 1 cup of water or stock into the pan and cover loosely with aluminum foil and place back into oven.
- Reduce the heat to 325° F for the remaining roasting time (see our roasting chart below).
- One hour prior to finished time, remove the aluminum foil to allow the skin to brown.
- At the end of roasting time, use a meat thermometer to confirm the internal temperature has reached 173° F.
- NOTE: All of our turkeys contain a pop-up timer. When that timer pops up, check your turkey to ensure it has reached 173° F.
- Discard any aromatics from the cavity. Let the turkey rest for at least 20 minutes prior to carving
| ESTIMATED ROASTING TIMES – ROASTING AT 325°F | |
| WEIGHT | ROASTING TIME |
| 8 – 12 lbs | 2 – 3 hours |
| 12 – 16 lbs | 3 – 4 hours |
| 16 – 20 lbs | 4 – 5 hours |
| 20 – 24 lbs | 5 – 6 hours |
| 24 – 28 lbs | 6 – 7 hours |
| 28 – 32 lbs | 7 – 8 hours |
| NOTE: These are estimated times. Please use a meat thermometer to confirm the internal temperature has reached 173° F. All of our turkeys contain a pop-up timer. When that timer pops up, check your turkey to ensure it has reached 173° F. + add 1/2 hour for stuffed turkey | |
HELPFUL HINTS
TEMPERING
It’s important to equilibrate the internal temperature of your turkey prior to roasting for a more even cook. Even though our turkeys are fresh, we recommend placing your turkey on a pan and placing it in the refrigerator (40°F or below) several days prior to roast. A good rule of thumb is one half day in the refrigerator for every 4 pounds.
FROZEN TURKEYS
If your turkey is frozen, do not thaw it at room temperature. Place your packaged turkey on a tray in the refrigerator and allow 1 full day for every 4 pounds. If time is of the essence, you can use a cold-water method. Keep the turkey in its original packaging and place it in to a large container. Completely cover with cold water. Change the water every 30 minutes to keep the turkey chilled. Anticipate at least 30 minutes per pound.
PAN SELECTION
The pan you use can affect the roasting time. The deeper the pan, the longer the time.
STUFFING
Do not stuff turkey until you are ready to place it in the oven. Stuff the turkey loosely. Be sure all meat products in the stuffing are thoroughly cooked before placing in the turkey.
COOKING THERMOMETERS
We highly recommend the use of both oven and meat thermometers. Insert the meat thermometer into the breast of the turkey, NOT TOUCHING THE BONE. A reading of 173° F indicates the turkey is done.
POP-UP TIMERS
Our turkeys come equipped with a pop up timer programmed to activate when the turkey reaches an internal temperature of 178° F. The timers are accurate, however, preparation methods such as brining, basting and deep frying can affect the mechanism. If it has not activated within ½ hour of the scheduled roasting time, remove the turkey and check for doneness using a meat thermometer.
CARVING
After removing the turkey from the oven, allow it to rest for at least 20-30 minutes before carving. Not only will the meat slice much easier, but this time will permit the juices to be absorbed evenly, resulting in a tender, more tasty turkey.
OVEN CALIBRATION:
Due to possible variance in oven temperatures, we strongly recommend that all ovens be checked for accuracy at least every six months. The average household oven may vary as much as 100°F.
May I order a brined turkey (about 20 lbs.) from your retail store? I am a regular customer and I am so pleased with your poultry.
What spices and herbs do you use in the brined liquid?
Hi Sally! Yes, you can pre-order your turkey from our retail store. Thank you for the kind words. Our brined turkey ingredients are: Turkey, water, Kosher salt, brown sugar, dried orange peel, thyme, black pepper, all spice, bay leaf, crushed pepper and pepper flakes. We also just published a brand new brine recipe if you’re interested in brining your own turkey! Click here to get the brine recipe.
Purchased a Brined Turkey this year for Thanksgiving 2020 and was a little skeptical after reading some reviews on certain review sites. Nonetheless, I was hopeful and excited to see the results.
I am very happy with my choice of B&E Brined Turkey. I was the perfect size, 10.7 lbs and having already been brined was perfect. I did have one issue during the cooking process.
After cooking for the recommended amount of time, the turkey was somewhat under-cooked. I believe that the reason is we stuffed it fairly full and my oven may not be calibrated correctly. I resolved it fairly quickly by removing all of the stuffing, putting it back in for another 30 minutes and it came out perfect.
The taste of the brine was somewhat interesting at first, but we got used to it very quickly. I am going to try the non-brined version next year.
All in all, great turkey, great taste and very tender and moist.