Try this Brined and Roasted Whole Turkey recipe, or contribute your own.
Suggest a better descriptionDissolve salt sugar in cool water in a large stockpot; submerge turkey in brine. Cover and refrigerate overnight, up to 14 hrs.
remove turkey and rinse inside and out under cool running water to remove brine; pat dry with paper towel. Place turkey on rack in roasting pan.
Mix 5 tbsp softened butter with pepper, then rub seasoned mixture under skin of turkey. Brush skin with the 3 tbsp melted butter. Pour wine, broth or water over pan bottom to prevent dripping from burning.
Heat oven to 450 then roast turkey for 50 min or until skin is brown. Reduce oven to 325, continue to roast until internal temperature reads 165. Rest for 20 min before carving.
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 167434.6mg | 5774 % | |
Potassium 37.1mg | 1 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 1
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