Photo: Claudio Schwarz
Estimated Nutrition (whole recipe, rough)
473
Calories
32g
Protein
19g
Fat
44g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Turkey | 100g cooked | 189 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 fresh turkey, about 16 lb., brined in a brining
- bag with brine blend for 6 to 24 hours
- 1 cup maple syrup
- 12 Tbs. (1 1⁄2 sticks) unsalted butter, melted
- 2 yellow onions, cut into eighths
- 6 carrots, peeled and cut into 2-inch lengths
- 4 parsnips, peeled and cut into 2-inch lengths
- 1 large acorn squash, halved, seeded and cut
- into 1-inch pieces
- Salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes