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Nutrition Facts
Serving Size 179 g
(Approx. 20 Servings)
Amount Per Serving
Calories 370 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 195 mg 65%
Sodium 590 mg 25%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 49 g
Vitamin A 6% Iron 10%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Citrus Herb And Parmesan Crusted Turkey
Prep Time
8 hours
Cook Time
5 hours
Total Time
13 hours
20  People


Recipe makes 20 Servings

1 1/4 cup(s) kosher salt
1/2 cup(s) brown sugar
2 lemons, juiced and zested
2 oranges, juiced and zested
1 grapefruit, juiced and zested
15 Lb turkey, fully thawed
1 Tbsp garlic, chopped
1 Tbsp Dijon mustard
2 Tbsp sage, minced
2 Tbsp parsley, minced
2 Tbsp rosemary, minced
2 Tbsp thyme, minced
8 Tbsp butter
1 cup(s) Parmesan cheese, grated
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In a pot, add 1 quart water, salt, brown sugar, juice and juiced fruit (reserve zest for citrus herb butter).
Bring pot to a simmer long enough to dissolve salt and sugar. Pour brine into a large brining bucket and add enough ice to completely cool.
Carefully add turkey to brine plus approximately one gallon of water or enough to completely submerge entire turkey. Refrigerate or chill in a cooler at or below 41ºF for at least 8 hours.
Preheat oven to 400ºF.
Combine garlic, Dijon mustard, herbs, butter, Parmesan cheese and citrus zest in a bowl to create a paste.
Remove turkey from brine, pat dry with paper towels then place on a roasting rack.
Using your hand or a spoon, spread paste over turkey as well as under the skin.
Roast turkey at 400ºF for 20 minutes.
Reduce heat to 350ºF then continue to roast at 15 to 20 minutes per pound or until internal temperature reaches at least 170ºF.
Remove from oven, cover with foil and allow to rest at least 25 minutes before carving.



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