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Nutrition Facts
Serving Size 279 g
(Approx. 12 Servings)
Amount Per Serving
Calories 520 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 250 mg 83%
Sodium 620 mg 26%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 72 g
Vitamin A 2% Iron 15%
Vitamin C 0% Calcium 4%
*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.
Green Curry Brined Roasted Turkey
Prep Time
8 hours
Cook Time
5 hours
Total Time
13 hours
12  People


Recipe makes 12 Servings

1 1/4 cup(s) kosher salt, plus more as needed for seasoning
1/2 cup(s) brown sugar
2 cup(s) garlic, lightly crushed
3 medium shallots, roughly chopped
14 serrano peppers, cut in half
1 bunch cilantro, roughly chopped, stems included
1 large lime, peel only
4 stalks of lemon grass, lightly crushed
1 cup(s) fresh ginger, peeled and sliced into chunks
1/4 cup(s) rice vinegar
16 Lb fresh whole turkey, fully thawed if using frozen, giblets and neck removed before brining
1/4 cup(s) extra virgin olive oil
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In a pot add 1 quart of water, salt, sugar, garlic, shallots, serrano peppers, cilantro, lime peel, lemon grass, ginger and rice vinegar. Bring to a simmer long enough to dissolve salt and sugar.
Pour brine into a large brining bucket, and add enough ice to completely cool.
Add turkey to brine and approximately one gallon of water or enough to completely submerge the entire turkey. Refrigerate or chill in a cooler at or below 41ºF for at least 8 hours.
Preheat oven to 350ºF.
Remove turkey from brine, rinse briefly under cold water then pat dry. Place on a roasting rack then brush olive oil over skin and liberally season with salt and pepper to coat.
Roast turkey 15 to 20 minutes per pound or until internal temperature reaches at least 170ºF. Cover with foil and allow to rest for at least 25 minutes before carving.
Chef's Note: Use any pan drippings to make your gravy. It will have great spice notes from the brine.


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