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Good Eats Roast Turkey

 
One serving costs about $2.73 One serving costs about $2.73

$2.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 thanksgiving,gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:61%

Spoonacular Score: 61%

 

Need a gluten free and dairy free main course? Good Eats Roast Turkey could be an outstanding recipe to try. For $2.73 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 82g of protein, 35g of fat, and a total of 720 calories. This recipe serves 12. 1 person has tried and liked this recipe. It is perfect for Thanksgiving. This recipe from Foodista requires sage, allspice berries, brown sugar, and vegetable stock. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 65%. Users who liked this recipe also liked Good Eats Roast Turkey, Good Eats Turkey Tamales (Alton Brown 2009), and Good Eats Meatloaf.

Ingredients

Servings:
14 pound
14 pound frozen young turkey
frozen young turkey
1 cup
1 cup kosher salt
kosher salt
0.5 cup
0.5 cup light brown sugar
light brown sugar
0.5 cup
0.5 cup light brown sugar
light brown sugar
1 gallon
1 gallon vegetable stock
vegetable stock
1 Tbsp
1 Tbsp black peppercorns
black peppercorns
1.5 tsps
1.5 tsps allspice berries
allspice berries
1.5 tsps
1.5 tsps candied ginger
candied ginger
1 gallon
1 gallon heavily iced water
heavily iced water
1
1  red apple
red apple
0.5
0.5  onion
onion
1
1  cinnamon stick
cinnamon stick
1 cup
1 cup water
water
4 sprigs
4 sprigs rosemary
rosemary
4 sprigs
4 sprigs rosemary
rosemary
6 leaf
6 leaf sage
sage
6 leaf
6 leaf sage
sage
some
some canola oil
canola oil
14 pound frozen young turkey
14 pound
frozen young turkey
1 cup kosher salt
1 cup
kosher salt
0.5 cup light brown sugar
0.5 cup
light brown sugar
0.5 cup light brown sugar
0.5 cup
light brown sugar
1 gallon vegetable stock
1 gallon
vegetable stock
1 Tbsp black peppercorns
1 Tbsp
black peppercorns
1.5 tsps allspice berries
1.5 tsps
allspice berries
1.5 tsps candied ginger
1.5 tsps
candied ginger
1 gallon heavily iced water
1 gallon
heavily iced water
1  red apple
1
red apple
0.5  onion
0.5
onion
1  cinnamon stick
1
cinnamon stick
1 cup water
1 cup
water
4 sprigs rosemary
4 sprigs
rosemary
4 sprigs rosemary
4 sprigs
rosemary
6 leaf sage
6 leaf
sage
6 leaf sage
6 leaf
sage
some canola oil
some
canola oil

Equipment

paper towels
paper towels
mixing bowl
mixing bowl
kitchen thermometer
kitchen thermometer
microwave
microwave
pot
pot
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan
paper towels
paper towels
mixing bowl
mixing bowl
kitchen thermometer
kitchen thermometer
microwave
microwave
pot
pot
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan


Instructions

To 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Remove the brine from the heat, cool to room temperature, and refrigerate. Early on the day or the night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.77
Ingredient
14 pounds frozen young turkey
1 cup kosher salt
½ cups light brown sugar
½ cups light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1.5 teaspoons allspice berries
1.5 teaspoons candied ginger
1 red apple
½ onion
1 cinnamon stick
4 sprigs rosemary
4 sprigs rosemary
6 leaves sage
6 leaves sage
some canola oil
Price
$16.63
$0.31
$0.35
$0.35
$12.17
$0.50
$1.05
$0.12
$0.80
$0.12
$0.18
$0.05
$0.04
$0.03
$0.03
$0.46
$33.20

Nutritional Information

Quickview
755 Calories
81g Protein
35g Total Fat
26g Carbs
26% Health Score
Limit These
Calories
755k
38%

Fat
35g
54%

  Saturated Fat
6g
41%

Carbohydrates
26g
9%

  Sugar
22g
25%

Cholesterol
270mg
90%

Sodium
11136mg
484%

Get Enough Of These
Protein
81g
163%

Vitamin B3
28mg
144%

Selenium
80µg
115%

Vitamin B6
2mg
114%

Vitamin B12
4µg
76%

Phosphorus
693mg
69%

Zinc
6mg
45%

Vitamin B2
0.7mg
41%

Vitamin B5
3mg
31%

Potassium
910mg
26%

Magnesium
103mg
26%

Copper
0.5mg
25%

Iron
3mg
20%

Vitamin E
2mg
19%

Vitamin A
901IU
18%

Manganese
0.27mg
14%

Vitamin B1
0.19mg
12%

Vitamin K
11µg
11%

Calcium
86mg
9%

Vitamin D
1µg
8%

Folate
28µg
7%

Fiber
0.97g
4%

Vitamin C
1mg
2%

covered percent of daily need

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