Danielle Walker Thankful recipe ebook
page 6
Source: Danielle Walker Thankful recipe ebook
heat 4 cups of water in a large stock pot over medium heat. stir in the remaining ingredients until the salt is dissolved. remove from heat and pour in the remaining water. let cool to room temperature.
pat the turkey dry and place it in a brining bag or a pot large enough to submerge it in the brine. pour the brine over the bird so it is submerged and seal the bag. place in the refrigerator for 24 hours. rinse the bird and pat dry with towels. leave it at room temperature for 1 hour before roasting.
can use a large pot, a cooler, or a crockpot insert to hold the turkey.
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Serving Size: 1 Serving (1025g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 20 | ||
Calories from Fat: 2 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 17481.4mg | 603 % | |
Potassium 73.6mg | 2 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 3.8g | ||
Protein 0.7g | 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: 20
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