| 1 x turkey - (10 to 12 lbs) Brine (see below) |
1/8 turkey |
$5.60 per pound
|
$0.43 |
| 4 Tbsp. unsalted butter at room temperature Salt to taste Freshly-grnd black pepper to taste |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| 1 lrg yellow onion cut into eighths |
1/8 onion |
$0.79 per pound
|
$0.03 |
| 1 lrg orange cut into eighths |
1/8 orange |
$1.00 per item
|
$0.12 |
| 1 x celery stalk cut into 1" pcs |
1/8 celery |
$1.99 per pound
|
$0.02 |
| 1 lrg carrot cut into 1" pcs |
1/8 carrot |
$1.49 per pound
|
$0.03 |
| 1 1/2 c. chicken or possibly turkey stock - (to 2) for basting |
3 tablespoons |
$0.98 per pound
|
$0.10 |
| 1 c. salt |
2 tablespoons |
$2.91 per 16 ounces
|
$0.23 |
| 1 c. brown sugar |
2 tablespoons |
$2.79 per 2 pounds
|
$0.08 |
| 2 x lemons quartered |
1/4 lemons |
$0.80 per item
|
$0.20 |
| 1 Tbsp. vegetable oil Reserved turkey neck and giblets |
3/8 teaspoon |
$3.00 per 48 fluid ounces
|
$0.00 |
| 1 lrg carrot coarsely minced |
1/8 carrot |
$1.49 per pound
|
$0.03 |
| 1 x onion coarsely minced |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 1 lrg celery stalk coarsely minced |
1/8 celery |
$1.99 per pound
|
$0.04 |
| 1 sm bay leaf |
1/8 bay leaf |
$3.59 per 2 ounces
|
$0.03 |
| 3 c. turkey stock, chicken stock, or possibly canned low-salt chicken broth |
1/3 cup |
$0.99 per 14 1/2 ounces
|
$0.21 |
| 3 c. water |
1/3 cup |
n/a
|
|
| 4 c. turkey broth |
1/2 cup |
$0.99 per 14 1/2 ounces
|
$0.28 |
| 1 c. dry white wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.35 |
| 4 Tbsp. unsalted butter |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| Total per Serving |
$2.36 |
| Total Recipe |
$18.84 |
Suggestions?