Brining the bird makes the meat incredibly juicy and tender without adding a lot of sodium—it’s the secret trick many turkey pros swear by. Line a plastic tub, large stockpot, or disposable roasting pan with the brining bag before adding the liquid and turkey. If the bird and bag won’t fit in your fridge, nestle in a cooler filled with ice—the temperature will be much colder than your fridge and will still be in the safe zone by the time you’re ready to roast. Make sure to pat the bird very dry after brining so the extra liquid doesn’t slow down the roast.
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 94 | ||
Calories from Fat: 81 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 14.3mg | 4 % | |
Sodium 1338.3mg | 46 % | |
Potassium 57.3mg | 2 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.1g | ||
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: 94
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