none
If more water is needed to cover the bird, the ratio is
1 c. water and 2/3 c. sugar to 1 gal. water.
Place turkey, breast side down, in the water and it doesn't
hurt if a bit of the back is not submerged. Refrigerate 12-15
hours. Remove turkey and rinse thoroughly under cool
running water and pat dry. Tie legs and secure wings. Add 1
cup water to pan and place turkey breast side down on V-rack,
brush back and sides with butter and roast 45 minutes.
Turn turkey on side, baste, add a little water as needed to loosen
drippings, roast 20 minutes. Turn to other side, baste, add water if
needed, roast 20 minutes. Turn breast side up, baste, roast 35-55
minutes until meat thermometer inserted in breast registers 160-165
degrees and leg/thigh resisters 170 degrees. Let rest 30 minutes
before carving.
11-14 pound turkey serves 10-12 with some leftovers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (9103g) | ||
Recipe Makes: 4 | ||
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Calories: 12990 | ||
Calories from Fat: 6422 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 713.6g | 951 % | |
Saturated Fat 199.2g | 996 % | |
Monounsaturated Fat 268.9g | ||
Polyunsanturated Fat 175.8g | ||
Cholesterol 4027.9mg | 1239 % | |
Sodium 87395.1mg | 3014 % | |
Potassium 12903.5mg | 340 % | |
Total Carbohydrate 599.9g | 176 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 599.9g | ||
Protein 985.7g | 1408 % | |
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: 12990
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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