Try this Turkey Brine recipe, or contribute your own.
Suggest a better description1. Line extra large pot or bowl with two 13 gallon or larger plastic bags (1 inside the other).
2. Combine 1 quart of water, salt bay leaves, peppercorns in large saucepan. Sit over medium heat until the salt dissolved. Remove from heat
3. Add 1 quart cold water and cool to lukewarm.
4. Pour into plastic bags and mix in remaining 6 quarts of water
4. Submerge turkey in brine to cover completely. Gathering bags tightly to eliminate any air - tie bags closed.
5. Large roasting pan with 4 layers of papertowels. Remove turkey from brine - drain well.
6. Turkey in prepared pan - cover with plastic and refrigerator overnight.
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Serving Size: 1 Serving (8204g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 125 | ||
Calories from Fat: 28 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 223568.6mg | 7709 % | |
Potassium 432.3mg | 11 % | |
Total Carbohydrate 31.5g | 9 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 20.4g | ||
Protein 3.6g | 5 % | |
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: 125
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