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Nutrition Facts
Serving Size 285 g
(Approx. 14 Servings)
Amount Per Serving
Calories 520 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 295 mg 97%
Sodium 180 mg 8%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 79 g
Vitamin A 0% Iron 30%
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.
Smoked Lemon and Herb Salt Crusted Turkey
Prep Time
24 hours
Cook Time
4 hours
Total Time
28 hours
14  People


Recipe makes 14 Servings

16 Lb fresh or frozen turkey, thawed if necessary
1 1/2 Tbsp Chihuahua de Mexico Wood Smoked Salt
1 Tbsp black pepper
1 Tbsp lemon zest, chopped fine
1 Tbsp fresh rosemary, minced
1 Tbsp fresh thyme, minced
1/4 cup(s) extra virgin olive oil, as needed for brushing over turkey
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Remove neck and all organs from turkey cavity (discard, or save and use for gravy). Rinse turkey under cold water and pat dry before seasoning.
In a bowl, combine smoked salt, pepper, lemon zest, rosemary and thyme.
Brush turkey liberally with olive oil to coat. Generously season all parts of the turkey as well as the cavity and under the skin, if desired. Cover with plastic wrap then refrigerate at least 24 hours.
Preheat oven to 450ºF. Place turkey in a roasting pan, truss turkey legs as needed, and cook 25 minutes.
Turn heat down to 325ºF. Cover or tent turkey with foil, return to oven and roast approximately 2 hours or until internal temperature reaches at least 150ºF.
Remove foil from turkey. Continue to cook until internal temperature of thigh and breast reads at least 165ºF. Turkey should be golden brown.
When desired temperature is reached, remove turkey from oven and allow to rest at least 25 minutes. Carve and serve. Season to taste as needed.
Chef's Note: Plan on cooking turkey 13 to 15 minutes per pound, depending on size and oven temperature. I don't roast my turkey on a rack in the pan. I truss it and set it on a bed of fresh carrots, fennel, celery and leeks. I spoon pan juices over turkey once carved.


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