Rinse turkey inside and out with cold water. Reserve turkey neck and giblets to use in gravy or stock.
In a Black garbage bag, mix 2 gallons water and seasonings, stir until salt is dissolved. Place turkey in bag and seal. Place turkey in a cold place, below 40 degrees or in the refrigerator. Let sit over night.
Just before cooking, remove turkey from brine and rinse under cold water. Pat skin and body cavities dry then cook.
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|Serving Size: 1 Serving (1782g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 940 (60%)|
|Amt Per Serving||% DV|
|Total Fat 104.5g||139 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 39.4g|
|Polyunsanturated Fat 25.7g|
|Cholesterol 587.4mg||181 %|
|Sodium 15065.8mg||520 %|
|Potassium 1923mg||51 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 0.9g|
|Protein 144.1g||206 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1565
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