Use on any poultry, baste white meat with butter and drippings during cooking
Add spices and coat bird, lift skin and apply directly to flesh, be sure to apply inside cavity. Cover bird, cook & 375 for 20 minutes. Baste white meat, (for chicken uncover cook ten more minutes) for Turkey, recover and continue cooking repeat basting ever 30 minutes until bird is cooked through. Uncover and cook last ten minutes, then let bird rest for 30 minutes before carving.
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 12 | ||
Calories from Fat: 4 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1163.6mg | 40 % | |
Potassium 51.9mg | 1 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 1.2g | ||
Protein 0.5g | 1 % | |
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: 12
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