This recipe has Protein as 88.8% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.0% of RDA
• Calories: 45.6% of RDA
• Carbs: 1.0% of RDA
• Fat (total lipid): 55.5% of RDA
• Fiber: 1.4% of RDA
• Fructose: 0.0% of RDA
• Protein: 88.8% of RDA
• Sodium: 42.1% of RDA
• Sugar: 2.4% of RDA
• Vitamin A (IU): 9.8% of RDA
• Vitamin B6: 121% of RDA
• Vitamin C: 1.1% of RDA
• Iron: 14.3% of RDA
• Magnesium: 28.0% of RDA
• Manganese: 1.4% of RDA
• Niacin: 169% of RDA
• Potassium: 22.1% of RDA
• Zinc: 28.6% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
1.
Preheat oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
2.
Remove any giblets from the turkey and thoroughly clean the turkey.
3.
Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey. Truss if desired, and place the turkey into the roasting pan.
4.
Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
5.
Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer.
6.
An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
A low-sodium variant of this recipe can be made that has a
15% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 684
Protein 74.9 g
Carbohydrates 2.05 g
Iron 2.57 mg
Fiber 0.30 g
Calcium 39.6 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
