Directions:
- Combine water and seasonings in a CLEAN 5 gallon bucket.
- Place Turkey in bucket breast side down (if turkey is not totally covered add more water, if it floats weigh it down).
- Place in a cool place for a minimum of 6 hour but no longer than 24.
- Remove from the brine and pat dry.
- Spread butter all over the bird.
- Place on a rack in a roasting pan.
- Roast 350°F for 5 hours or so.
- During the last half hour crank the heat to 450°F.
- The turkey is done when the thigh meat reads 180°F on a probe thermometer.
- Remove from the oven and cover with foil and let rest for 20 minutes before carving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 555.89 Kcal (2327 kJ) | ||
| Calories from fat | 302.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.58g | 52% | |
|---|---|---|---|
| Cholesterol | 200.36mg | 67% | |
| Sodium | 25868.13mg | 1078% | |
| Potassium | 729.3mg | 16% | |
| Total Carbs | 13.68g | 5% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 52.61g | 105% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.4mg | 19% | |
| Calcium | 172.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 44.9 Kcal (188 kJ) | ||
| Calories from fat | 24.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 52% | |
|---|---|---|---|
| Cholesterol | 16.18mg | 67% | |
| Sodium | 2089.54mg | 1078% | |
| Potassium | 58.91mg | 16% | |
| Total Carbs | 1.1g | 5% | |
| Sugars | 0.08g | 4% | |
| Dietary Fiber | 0.19g | 9% | |
| Protein | 4.25g | 105% | |
| Vitamin C | 0.2mg | 4% | |
| Iron | 0.3mg | 19% | |
| Calcium | 13.9mg | 17% | |
* 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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