This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat. This turkey will be the talk of the table. Allow two days for the bird to season before roasting. Featured in: After The Bird, Everything Else Is Secondary.
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Serving Size: 1 recipe (123g) | ||
Recipe Makes: 1 | ||
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Calories: 826 | ||
Calories from Fat: 826 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.3g | 123 % | |
Saturated Fat 58.4g | 292 % | |
Monounsaturated Fat 23.9g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 244.2mg | 75 % | |
Sodium 164.9mg | 6 % | |
Potassium 91.1mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 1.4g | ||
Protein 1.5g | 2 % | |
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: 826
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