Directions:
- Combine all ingredients (except olive oil and butter) in a large pot and bring to a boil.
- Turn off heat and let the brine cool completely.
- Place a cleaned turkey (giblets removed) breast-side down into the brine. You can brine it right in the pot if it fits, or in a brining bag.
- Refridgerate turkey in brine for 16 - 24 hours.
- Remove turkey from brine and rinse really well to remove excess salt from surface of the bird. (All the good brine flavor will be inside the meat).
- Pat your turkey dry with paper towels and brush a mixture of olive oil and butter all over your bird.
- Roast your turkey according to your directions. (I roast mine in a roasting bag.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 383.61 Kcal (1606 kJ) | ||
| Calories from fat | 158.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.56g | 27% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 6392.69mg | 266% | |
| Potassium | 323.86mg | 7% | |
| Total Carbs | 56.93g | 19% | |
| Sugars | 50.07g | 200% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 1.63g | 3% | |
| Vitamin C | 60.1mg | 100% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 152.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 32.33 Kcal (135 kJ) | ||
| Calories from fat | 13.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 27% | |
|---|---|---|---|
| Cholesterol | 1.72mg | 7% | |
| Sodium | 538.85mg | 266% | |
| Potassium | 27.3mg | 7% | |
| Total Carbs | 4.8g | 19% | |
| Sugars | 4.22g | 200% | |
| Dietary Fiber | 0.09g | 4% | |
| Protein | 0.14g | 3% | |
| Vitamin C | 5.1mg | 100% | |
| Calcium | 12.9mg | 15% | |
* 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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