Directions:
- In a small sauce pan, combine water, sugar and salt; bring to a boil, stirring until solids dissolve. Remove from heat and add dry spice mixture. Let cool. In a nonreactive container pour cooled brine mixture over turkey breast until completely covered. Refrigerate, covered, for 48 hours. Preheat oven to 250 degrees. Remove turkey from brine and rinse under cold water. Dry thoroughly with paper towels. Using the palms of your hands, press 2/3 of dry rub mixture onto skin side of breast. Press remaining mixture onto other side. Place breast on a rack, skin-side down and bake for 1 1/2 hours. Cool and wrap tightly in plastic. It will only improve in flavor if aged for up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3226.2 Kcal (13507 kJ) | ||
| Calories from fat | 1290.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 143.35g | 221% | |
|---|---|---|---|
| Cholesterol | 1290.93mg | 430% | |
| Sodium | 7615.97mg | 317% | |
| Potassium | 5688.21mg | 121% | |
| Total Carbs | 12.98g | 4% | |
| Sugars | 5.76g | 23% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 437.91g | 876% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 22.7mg | 126% | |
| Calcium | 404.5mg | 40% | |
| Amount Per 100 g | |||
| Calories | 126.93 Kcal (531 kJ) | ||
| Calories from fat | 50.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.64g | 221% | |
|---|---|---|---|
| Cholesterol | 50.79mg | 430% | |
| Sodium | 299.64mg | 317% | |
| Potassium | 223.8mg | 121% | |
| Total Carbs | 0.51g | 4% | |
| Sugars | 0.23g | 23% | |
| Dietary Fiber | 0.16g | 16% | |
| Protein | 17.23g | 876% | |
| Vitamin C | 0.1mg | 6% | |
| Iron | 0.9mg | 126% | |
| Calcium | 15.9mg | 40% | |
* 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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