Rucker Turkey Brine

Thanksgiving Turkey Cooking Instructions

Thank you for supporting Rucker Farm and trusting us to help feed your family and friends this holiday season! We hope you enjoy your bird!

 -Garrett and Isabelle Heydt

Brining: This is not mandatory, doing a salt and pepper dry rub will still make for a wonderful meal, though a brine will ensure that all the juices and flavor stay in the turkey while it is being cooked. This is when you’ll be thanking yourself for choosing a fresh, never frozen, pasture raised bird, YUM!

Here is a simple recipe we use, even for our broiler chickens! 

Rucker Brine: (2x or 3x recipe for large or x-large birds: 18-25 lbs) 

3 quarts water

1.5 cups real or kosher salt

Juice of 6 lemons (1 cup lemon juice)

6 T. dried Oregano

6 T. dried Tarragon

3 Bay leaves 

3 T. granulated garlic (12 cloves)

6 t. ground black pepper

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 (10lbs) 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.

OVEN: Preheat oven to 300-325. Cook breast-side down till internal breast temperature reaches 165, do not over cook, (you can also take out at 160 and cover with foil until temperature reaches 165). Cooking times may vary, but should take 4-5 hours. 

-Don't forget to save your bones for making nutritious stock!