This recipe has Sodium as 718% (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: 0.0% of RDA
• Calories: 24.0% of RDA
• Carbs: 4.5% of RDA
• Fat (total lipid): 44.0% of RDA
• Fiber: 1.2% of RDA
• Fructose: 0.4% of RDA
• Protein: 42.4% of RDA
• Sodium: 718% of RDA
• Sugar: 37.3% of RDA
• Vitamin A (IU): 9.2% of RDA
• Vitamin B6: 51.6% of RDA
• Vitamin C: 0.3% of RDA
• Iron: 0.0% of RDA
• Magnesium: 14.3% of RDA
• Manganese: 3.2% of RDA
• Niacin: 76.0% of RDA
• Potassium: 17.5% of RDA
• Zinc: 42.7% 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.
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PREPARATION
1.
Bring the 3 cups of water to a simmer in a medium pot.
2.
Turn the burner off and mix in brown sugar and salt until fully dissolved.
3.
Once dissolved, mix in ice and allow to melt then put the brine and turkey legs in a gallon zip top bag.
4.
Brine for at least 2 hours, up to 8.
5.
Drain turkey legs and pat dry with paper towels.
6.
Preheat oven to 400F with an empty half sheet pan inside.
7.
Mix oil, savory, peppercorns, celery salt, and thyme in a clean gallon zip top bag then add turkey legs and coat fully with herb mixture.
8.
Pour out herbed turkey legs onto heated half sheet pan and roast for approximately 1- 1 1/2 hours, rotating every 10-15 minutes until 175F internal temperature.
9.
Allow to rest for 20 minutes.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 480
Protein 47.7 g
Carbohydrates 12.5 g
Iron 0 mg
Fiber 0.35 g
Calcium 0 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.
