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Suggest a better descriptionBrine Whole Turkey for 1 to 2 days. You cover the turkey with water and add 3/4 pound of salt per gallon of water. Table salt weighs approximately 10 ounces per cup and kosher salt weighs approximately 5 to 8 ounces per cup depending on the brand. Use Kosher salt. Refrigeration is absolutely required during brining - The meat and brine solution must be kept below 40 degrees F. at all times
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 553 | ||
Calories from Fat: 239 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.6g | 35 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 314.8mg | 97 % | |
Sodium 219.6mg | 8 % | |
Potassium 746.6mg | 20 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 72.8g | 104 % | |
Powered by: USDA Nutrition Database 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: 553
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