Directions:
- Place the turkey in the bucket or large non-aluminum pasta pot big enough so that it can be submerged in liquid.
- Dissolve salt and brown sugar in the chicken stock, apple juice and white wine.
- Add the herbs and pour over the turkey.
- Add cold water until the turkey is completely submerged under liquid.
- If the bucket has a lid then cover it or use plastic wrap and place in the fridge for at least 24 hours prior to roasting.
- When ready to roast, remove turkey from the brine.
- Discard the brine- do not use it to make gravy.
- Pat the turkey dry with paper towels.
- Stuff the turkey if you wish.
- Brush with oil or melted butter season with seasoning salt and roast in the usual manner.
- Boil up the neck and make the gravy from the stock.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 757.3 Kcal (3171 kJ) | ||
| Calories from fat | 98.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 17% | |
|---|---|---|---|
| Cholesterol | 288.43mg | 96% | |
| Sodium | 4969.05mg | 207% | |
| Potassium | 2061.85mg | 44% | |
| Total Carbs | 50.53g | 17% | |
| Sugars | 16.1g | 64% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 98g | 196% | |
| Vitamin C | 19.5mg | 32% | |
| Iron | 11.2mg | 62% | |
| Calcium | 29mg | 3% | |
| Amount Per 100 g | |||
| Calories | 115.6 Kcal (484 kJ) | ||
| Calories from fat | 15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 17% | |
|---|---|---|---|
| Cholesterol | 44.03mg | 96% | |
| Sodium | 758.49mg | 207% | |
| Potassium | 314.72mg | 44% | |
| Total Carbs | 7.71g | 17% | |
| Sugars | 2.46g | 64% | |
| Dietary Fiber | 0.02g | 1% | |
| Protein | 14.96g | 196% | |
| Vitamin C | 3mg | 32% | |
| Iron | 1.7mg | 62% | |
| Calcium | 4.4mg | 3% | |
* 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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