Thanksgiving special!
1. Prepare a brine the evening before and submerge the turkey
2. About 3 hours before serving, prepare a drip pan with broth
3. Take all the giblets and other stuff out of the turkey
4. Pat the entire turkey dry, inside and out
5. Combine butter, herbs and orange zest.
6. Rub butter outside turkey and inside skin
7. After coals are consistent and temp is stable, put bird on egg
8. Check turkey after first 45 min to ensure even cook. Take off when 165 in deepest part of the turkey
Brine- water, orange juice/ zest
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (501g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 652 | ||
Calories from Fat: 195 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.7g | 29 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 339.7mg | 105 % | |
Sodium 398.2mg | 14 % | |
Potassium 1456.8mg | 38 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 107.1g | 153 % | |
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: 652
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