This is my ultimate guide to the most delicious, juicy turkey. It’s only once a year that we invest in this amazing bird, so it’s important to get it right. Technically, it’s one of the hardest meats to cook – so I’ve perfected the timings for cooking and resting, with a few nifty shortcuts to guarantee maximum flavour.
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Serving Size: 1 with leftover (300 | ||
Recipe Makes: 10 with left | ||
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Calories: 66 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.5mg | 0 % | |
Potassium 162.6mg | 4 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 5.9g | ||
Protein 0.6g | 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: 66
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