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Perfect Turkey (Brined)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1195.9816
Energy (kCal)8684.4481
Carbohydrates (g)196.4223
Total fats (g)316.0972
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the turkey in the bucket or large non-aluminum pasta pot big enough so that it can be submerged in liquid. | 2. Dissolve salt and brown sugar in the chicken stock, apple juice and white wine. | 3. Add the herbs and pour over the turkey. | 4. Add cold water until the turkey is completely submerged under liquid. | 5. 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. | 6. When ready to roast, remove turkey from the brine. | 7. Discard the brine- do not use it to make gravy. | 8. Pat the turkey dry with paper towels. | 9. Stuff the turkey if you wish. | 10. Brush with oil or melted butter season with seasoning salt and roast in the usual manner. | 11. Boil up the neck and make the gravy from the stock. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kosher salt 1/2 cup - - - -
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    chicken stock 2 cans 259.0705 25.4033 18.1349 8.6357
    apple juice 2 cups 228.16 56.048 0.496 0.6448
    white wine 2 cups - - - -
    bay leaf 1 - - - -
    rosemary leaf 1 teaspoon dried - - - -
    sage 1 teaspoon dried - - - -
    leaf thyme 1 teaspoon dried - - - -
    leaf basil 1 teaspoon dried - - - -
    water - - - -
    turkey 12 lbs thawed 7779.2176 7.072 1177.2187 306.8167

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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