Directions:
- Special equipment: Large Stock pot or other receptacle (5 Gallon plastic bucket with lid works great)
- The night before roasting, rinse the turkey inside and out with cold water. (Reserve the Turkey neck and giblets for stock and gravy; keep refrigerated).
- In a large stock pot or 5 gallon bucket, mix 2 Gallons cold water with the salt, rosemary, thyme, celery seed, peppercorns and sugar.
- Stir well until all the salt is dissolved. Put the turkey in the pot. Cover and place in a cold spot (lower than 40°) or refrigerate and let stand over night or 6 to 8 hours.
- Remove the Turkey from the brine, rinse well and follow your cooking instructions as normal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.69 Kcal (1322 kJ) | ||
| Calories from fat | 87.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.67g | 15% | |
|---|---|---|---|
| Cholesterol | 6.57mg | 2% | |
| Sodium | 38476.49mg | 1603% | |
| Potassium | 195.73mg | 4% | |
| Total Carbs | 59.61g | 20% | |
| Sugars | 53.7g | 215% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 1.13g | 2% | |
| Vitamin C | 4mg | 7% | |
| Iron | 6.3mg | 35% | |
| Calcium | 956.3mg | 96% | |
| Amount Per 100 g | |||
| Calories | 4.08 Kcal (17 kJ) | ||
| Calories from fat | 1.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 15% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 2% | |
| Sodium | 497.36mg | 1603% | |
| Potassium | 2.53mg | 4% | |
| Total Carbs | 0.77g | 20% | |
| Sugars | 0.69g | 215% | |
| Dietary Fiber | 0.04g | 11% | |
| Protein | 0.01g | 2% | |
| Vitamin C | 0.1mg | 7% | |
| Iron | 0.1mg | 35% | |
| Calcium | 12.4mg | 96% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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