Directions:
- In a small saucepan, combine 1 cup water, 2 tablespoons pepper, and 6 thyme sprigs; bring to a boil then remove from heat.
- Pour mixture into a large bowl; cool to room temperature.
- To the bowl: add 6 cups water, salt, honey, and sugar, stirring until salt and sugar dissolve.
- Pour salt mixture into a 2-gallon heavy-duty zip-lock plastic bag.
- Add ice and turkey; seal.
- Refrigerate 24 hours, turning bag occasionally.
- Remove turkey from bag; discard brine.
- Pat turkey dry using paper towels.
- Rub turkey with oil.
- Mix together 1 tablespoon pepper and chopped thyme, rub over turkey.
- Preheat oven to 400°F.
- Place turkey on a roasting pan that has been sprayed with nonstick cooking spray.
- Bake for 1 hour or until meat thermometer inserted into the thickest portion reads 180°F.
- Place turkey on a platter.
- Cover with foil and let stand 15 minutes.
- If desired, garnish with thyme sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.93 Kcal (515 kJ) | ||
| Calories from fat | 28.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 5% | |
|---|---|---|---|
| Cholesterol | 18.9mg | 6% | |
| Sodium | 1417.1mg | 59% | |
| Potassium | 225.41mg | 5% | |
| Total Carbs | 18.36g | 6% | |
| Sugars | 16.42g | 66% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 6.23g | 12% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.3mg | 1% | |
| Calcium | 31.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 50.92 Kcal (213 kJ) | ||
| Calories from fat | 11.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 5% | |
|---|---|---|---|
| Cholesterol | 7.83mg | 6% | |
| Sodium | 586.95mg | 59% | |
| Potassium | 93.36mg | 5% | |
| Total Carbs | 7.6g | 6% | |
| Sugars | 6.8g | 66% | |
| Dietary Fiber | 0.19g | 2% | |
| Protein | 2.58g | 12% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.1mg | 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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