THIS IS IT! The finest Thanksgiving Turkey recipe. I’ve been roasting turkey for greater than 15 years. This publish combines one of the best of my learnings so you possibly can grasp methods to cook dinner a turkey within the oven to be moist, succulent, and the star of your feast. It’s 100% doable and simpler than you suppose!
Desk of Contents
- Tips on how to Prepare dinner a Turkey: Your Final Information
- Roast Turkey Timeline
- 1. Purchase Your Turkey
- 2. Thaw Your Turkey
- 3. Brine Your Turkey
- 4. Dry Out the Pores and skin
- 5. Stuff the Cavity
- 6. Tuck the Wings and Tie the Legs
- 7. Fill the Roasting Pan
- 8. Place a Rack within the Pan, then the Turkey on the Rack
- 9. Butter It Up
- 10. Add Liquid to the Pan
- 11. Prepare dinner the Turkey
- 12. Test Your Turkey for Doneness
- 13. Let the Turkey Relaxation
- 14. Make the Gravy
- 15. Carve the Turkey
- 16. DIVE INTO YOUR MOIST TURKEY!
- Turkey Cooking Suggestions & Tips
- Turkey Instruments
- Thanksgiving Sides
- Wine Pairing
- Storage Suggestions
- Leftover Concepts
- Ceaselessly Requested Questions
- Thanksgiving Turkey Recipe
Tips on how to Prepare dinner a Turkey: Your Final Information
I’ve come a good distance since cooking my first turkey for Friendsgiving on the age of twenty-two.
From moist brines to dry brines, to roasting at totally different temperatures, to basting/not basting, turkey bag/no turkey bag, lined/uncovered, I HAVE TRIED IT.
This publish tells you precisely what it is advisable know!
Comply with this publish and also you’ll cook dinner an ideal Thanksgiving turkey that’s moist, not dry each single time.
Let’s discuss turkey!
Roast Turkey Timeline
Begin at the very least 24 hours forward for a thawed turkey and as much as 5 days forward for a frozen turkey.
You may as well obtain my FREE Thanksgiving Information, which features a full menu and precise timing on your whole Thanksgiving feast.
- 4 to five days earlier than roasting. Thaw the turkey.
- 1 to three days earlier than roasting. Brine the turkey utilizing a moist turkey brine (1 day earlier than) or a dry brine (2 to three days earlier than).
- 1 day earlier than or the morning of roasting. Refrigerate the turkey uncovered to dry the pores and skin.
- 1 hour earlier than roasting: Preheat the oven; let your turkey come to room temperature; stuff and tie the turkey, then place it in your roasting pan.
- Roast the turkey (2 to three hours). The timing will fluctuate relying on its measurement. See How Lengthy to Prepare dinner a Turkey for particulars. Plan on between 2 and a couple of ½ hours whole for a 14- to 16-pound chicken. Begin at a excessive temperature (450 levels F for 45 minutes), then scale back to 325 levels F.
- Let the turkey relaxation (half-hour). Cowl the turkey with aluminum foil to assist it retain warmth.
- Make the gravy. Or warmth up pre-made gravy. This Turkey Gravy recipe makes use of the drippings; this Mushroom Gravy will be made solely upfront, no drippings required.
- Carve the turkey. See our turkey carving tutorial for step-by-step photographs.
Now, let’s have a look at every step intimately.
1. Purchase Your Turkey
At any time when potential, I want to buy a recent turkey from a neighborhood butcher for 2 nice causes.
- The standard is normally significantly better than normal frozen turkey (to not point out your buy helps native farmers and companies).
- You don’t need to take care of discovering house and time to thaw the turkey.
So far as the scale of turkey to purchase, you possibly can plan on 1 1/2 kilos per particular person, or 2 kilos per particular person in case you have large eaters and/or need leftovers. See How A lot Turkey Per Individual for extra.
If you happen to’re on the lookout for a small turkey, ask your butcher, or try my Air Fryer Turkey Breast or Crockpot Turkey Breast.
2. Thaw Your Turkey
If you are going to buy a frozen turkey, it’s essential to thaw it first.
- Plan on 24 hours for each 5 kilos of turkey.
- You can also attempt a fast thaw methodology: see FAQs under.
You can not roast frozen turkey.
- The surface meat, particularly the breast meat, will likely be very dry by the point the within is cooked to a protected temperature.
3. Brine Your Turkey
One of the best ways to maintain your turkey from drying out is a) to not overcook it and b) BRINE IT.
- Brining alters the construction of the meat, such that it will possibly soak up and retain extra moisture. It retains the turkey moist after cooking too.
- Brining seasons the turkey, particularly the pores and skin.
I truthfully suppose that most individuals discover turkey dry or can’t cook dinner turkey as a result of they don’t hassle to brine it.
I’ve cooked a turkey with out brining it and whereas it was edible, you merely can’t create turkey that’s moist all through (together with moist chicken) except you brine it first.
Even slathering it in garlic butter isn’t the identical as brining (I attempted this too; it wasn’t as moist).
Brine Choices: Moist Brine or Dry Brine
You may select both a moist brine (turkey is soaked in a seasoned saltwater resolution for 12 to 24 hours) or a dry brine (a combination of salt and seasonings, equivalent to herbs and lemon zest, is rubbed on the turkey and allowed to sit down for twenty-four to 48 hours).
- I want a dry brine as a result of it’s a lot much less messy than a moist brine and nonetheless has nice outcomes.
- In case you are in a rush, moist brine works extra rapidly and arguably produces a *barely* juicier, extra plump turkey than a dry brine.
4. Dry Out the Pores and skin
Whereas not 100% needed, uncovering the turkey and permitting it to sit down uncovered within the fridge the day earlier than and even a number of hours earlier than roasting helps the pores and skin dry out, leading to crispier pores and skin.
- In case you are utilizing a moist brine, you have to to rinse off the brine first or the turkey will likely be too salty.
- If utilizing a dry brine, you don’t want to rinse it off.
5. Stuff the Cavity
To season and fragrance your chicken, fill the cavity with quite a lot of herbs and aromatics.
- Onion and/or Garlic. Break up the garlic in half and lower the onion into wedges. No must peel both, as they are going to be discarded.
- Apple Slices. They provide the turkey fall fruitiness (no must peel or core).
- Carrots. For an additional dimension of pure sweetness.
- Herbs. Add a number of springs of recent thyme, sage, and/or rosemary.
Tip!
On the holidays, recent sage, rosemary, and thyme are sometimes offered collectively in an herb pack referred to as “poultry combine.”
6. Tuck the Wings and Tie the Legs
Begin by pulling out the wings, then bending and tucking them beneath the neck finish of the turkey will forestall them from burning. See photographs above.
To assist the turkey roast evenly, use kitchen twine (or when you don’t have any, a rope of aluminum foil) to snugly tie its legs collectively.
7. Fill the Roasting Pan
To taste your turkey much more, scatter any additional aromatics that don’t match within the cavity within the backside of a big roasting pan. They’ll combine with the drippings to create fabulous pan juices.
- The perfect roasting pan for turkey is at the very least 16 inches lengthy and 4 inches deep, with large sturdy handles so it’s straightforward to elevate (this is an effective choice).
- If you’ll be roasting a turkey that’s 20 kilos or extra, buy a roasting pan that’s at the very least 18 inches.
- If you happen to don’t personal an enormous roasting pan, buy a disposable aluminum roasting pan from the grocery retailer.
8. Place a Rack within the Pan, then the Turkey on the Rack
Utilizing a rack elevates the turkey off of the floor of the pan so the air can extra evenly flow into.
9. Butter It Up
Brush the outsides of the turkey liberally with melted butter and season with pepper.
Butter helps the pores and skin change into fantastically golden and provides improbable taste.
10. Add Liquid to the Pan
Pouring liquid into the roasting pan helps hold the turkey moist and offers you extra juices to make use of for gravy or for serving on the finish.
11. Prepare dinner the Turkey
One of the best ways to cook dinner turkey within the oven is to start out it at a excessive temperature to crisp the pores and skin, then scale back the temperature till the turkey is succulently juicy.
First: Prepare dinner the Turkey at 450°F for 45 Minutes
Beginning the turkey at a excessive temperature leads to higher, crispier pores and skin.
Then: Scale back the Oven Temperature to 325° F and Preserve Roasting
325 levels F is one of the best temperature for roasting turkey.
- Any greater for a chronic interval and the fragile chicken will cook dinner too rapidly.
- Any decrease, and among the juices can slowly dry out (and it’ll take for much longer).
325 levels F is the candy spot for cooking turkey!
12. Test Your Turkey for Doneness
Per the FDA, turkey is taken into account cooked at 165 levels F.
The turkey’s temperature will proceed rising because it rests.
- I like to recommend cooking turkey till the inner temperature of the breast registers between 150 and 160 levels F on an on the spot learn thermometer.
- At this level, the thigh temperature could also be greater, which is OK since turkey thigh meat is extra forgiving. Ideally, the thigh received’t be hotter than 170 levels F, however don’t stress whether it is.
Checking Turkey for Doneness
The correct approach to check your turkey for doneness is to insert an on the spot learn thermometer into the thickest a part of the breast and the within a part of the thigh.
- When checking the thigh, keep as near the bone as potential with out truly touching it.
- Ensure you are usually not poking via the pores and skin all the best way into the turkey cavity, which may trigger your thermometer to register decrease than the meat’s temperature.
- Don’t use the come out thermometers that include some turkeys; they aren’t very correct and also you’ll overcook the turkey.
- A digital learn thermometer like this one is cheap and properly value not ruining your turkey!
Turkey Cooking Instances (DON’T OVERCOOK THE TURKEY!)
The rule of thumb for cooking a 14- to 16-pound turkey at 325 levels F is 10 to 12 minutes per pound of turkey.
- A 14- to 16-pound turkey takes 2 to 2 ½ hours to roast. Add or subtract time in case your turkey is bigger or smaller.
- Test early! You may all the time hold roasting, however when you overcook a turkey, it will likely be dry.
- Anticipate a spread. Turkey cooking occasions fluctuate by oven and by chicken regardless of what number of occasions you’ve achieved it. Count on a spread (AND CHECK EARLY!)
- Observe that if you’re opening and shutting the oven typically in direction of the top, this could lengthen the cooking time for half-hour or extra. Be versatile and don’t stress!
For a whole overview, see How Lengthy to Prepare dinner a Turkey.
13. Let the Turkey Relaxation
Resting turkey meat for no less than 20 minutes is MANDATORY.
- Whenever you relaxation turkey, the juices reincorporate into the meat.
- If you happen to lower instantly, all of these lovely juices will run away onto your reducing board.
I want to cowl my complete turkey with foil whereas it rests (the pores and skin nonetheless stays crispy, even lined), but when your turkey is overcooked, it’s possible you’ll wish to go away it uncovered. It is going to nonetheless keep a lot scorching.
14. Make the Gravy
Whereas the turkey rests is the right time to make gravy.
15. Carve the Turkey
For a whole step-by-step, see Tips on how to Carve a Turkey.
- If potential, use an incredible large reducing board with grooves like this.
- Even after the turkey rests, it’s going to nonetheless be tremendous juicy, so the grooves assist.
- Ultimately, I invested in an electrical knife as a result of it makes carving speedier, however a pointy knife (like a chef’s knife) will do the job.
16. DIVE INTO YOUR MOIST TURKEY!
Bask within the glory.
You cooked a MOIST Thanksgiving turkey that your family and friends will rave about for years to return!
Turkey Cooking Suggestions & Tips
- Any Brining is Higher Than No Brining. Even just a few hours is best than skipping brining altogether.
- If You’re Quick on Time, Use a Moist Brine. Moist brining works quicker than dry brining, so if you’re quick on time (have 12 hours or much less), do a moist brine.
- If You Forgot to Brine. Salt and pepper the skin of the turkey GENEROUSLY (together with contained in the cavity). Mash a stick of softened butter along with chopped recent herbs, lemon zest, garlic, and salt and rub the garlic butter below the turkey pores and skin. Brush the turkey with extra melted butter previous to roasting.
- Prepare dinner the Stuffing Outdoors of the Hen. I do know some like cooking stuffing contained in the cavity, however it may be a hazard as a result of the stuffing additionally has to achieve 160 levels F, and if it’s not there but, you’ll overcook the turkey (plus there’s by no means sufficient to go round!). Make a pan of Cornbread Stuffing as a substitute (technically if the stuffing is cooked exterior of the chicken it’s referred to as dressing, however by any title, it’s delish!).
- Don’t Trouble Basting. Pouring wine or inventory within the roasting pan previous to cooking will hold it a lot moist (in a complete pinch, you possibly can pour water within the roasting pan).
- Defend the Turkey Breast. About 1 hour into roasting, protect the breast solely with aluminum foil. It will assist defend the chicken and hold it moist.
- Don’t Cowl the Turkey Fully. You need that pores and skin to crisp, so it must be uncovered to warmth.
- DO NOT OVERCOOK THE TURKEY. The magic quantity is 155 levels F for the breast (and as much as 165) and 160 levels F for the thigh.
- Use an Prompt Learn Digital Thermometer. Don’t use the pop-up form (these are inaccurate). This one is cheap and does the job; this one is my absolute favourite and properly well worth the funding.
- Skip the Gravy. If it stresses you out, don’t make it! Comply with this recipe and your turkey will likely be so moist, you received’t want it. You may spoon the juices from the roasting pan onto your meat as a substitute.
- Roasting Pan. It’s important that you’ve one thing giant sufficient and (ideally) sturdy sufficient to assist your turkey.
- Electrical Knife. Makes carving the turkey a lot simpler.
- Slicing/Carving Board. This reducing board holds your turkey in place and retains the juices from working throughout your counter.
- Apron. Preserve your garments stain-free for Thanksgiving dinner with a cute and washable apron.
Thanksgiving Sides
Full your Thanksgiving unfold with a set of fabulous aspect dishes. Right here’s 40+ Thanksgiving Facet Dishes. A couple of favorites:
Wine Pairing
Roast turkey will pair properly with Pinot Noir, Zinfandel, Sangiovese, Chardonnay, Riesling, or Champagne. If potential, present your friends with a few choices.
Storage Suggestions
- To Retailer. Refrigerate turkey in an hermetic storage container or ziptop bag for as much as 4 days. To maintain the meat moist, drizzle somewhat of the turkey pan drippings or broth excessive earlier than refrigerating it.
- To Reheat. Wrap the turkey in an aluminum foil pouch, sealing it on the edges. Drizzle turkey drippings or broth over the meat earlier than sealing. Heat the pouch in a baking dish in a 300 levels F oven.
- To Freeze. Freeze turkey in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.
Meal Prep Tip
As much as 1 day upfront, chop the aromatics (minus the apples). Refrigerate them in an hermetic storage container till you’re able to stuff the turkey.
Leftover Concepts
For leftover turkey recipes everybody will truly WANT to eat, try my in depth listing of Leftover Turkey Recipes.
Ceaselessly Requested Questions
In case your turkey hasn’t thawed utterly, you are able to do a flash thaw to thaw it safely: Submerge your packaged turkey in an ice water tub (your sink, a big bucket, or perhaps a cooler will work), making certain the water stays between 33 levels F and 38 levels F. Test it continuously to make sure it stays ice chilly. This methodology will nonetheless take some time (about 8 hours for a 15-pound turkey), however it will likely be a lot quicker than the occasions listed above and lead to tender meat.
In case your turkey is just a bit bit frozen and you’re doing a moist brine, you possibly can place it within the brine whereas it’s nonetheless partially frozen; the brine will assist it thaw. You can also dry brine turkey if it’s barely frozen (it received’t thaw as rapidly as moist brine turkey). In both case, make sure your turkey is totally thawed when it’s time to roast.
Each have their execs and cons. A dry brine produces crispier pores and skin, nevertheless it doesn’t work as rapidly or add *as* a lot moisture. A moist brine helps make the meat extremely moist and works rapidly, however it may be fairly messy.
No, you don’t want to rinse your turkey, except you’re rinsing off a moist brine. Rinsing the turkey has no advantages and might truly trigger micro organism to unfold to your sink and counter tops.
I like to recommend cooking a turkey uncovered to start out. This permits the pores and skin to crisp up. I do prefer to tent my turkey breast with aluminum foil after about 1 hour to discourage overcooking to guard the fragile chicken.
There is no such thing as a want to make use of a turkey bag on your roasted turkey. Utilizing a bag received’t permit the pores and skin to get as crispy, so I want making my turkey with out one.
I’m crew butter, as a result of it has one of the best taste and turns a gorgeous golden shade. Some argue that as a result of the butter’s milk solids can burn, it’s higher to make use of oil, however I’ve not had any points with an off style in my turkey, even once I begin it at a excessive temperature. If you happen to’d prefer to be 100% protected (and go above and past), you possibly can brush your turkey with clarified butter, which is butter with the milk solids eliminated.
Plan on 1 1/2 to 2 kilos per particular person, relying upon whether or not or not you need leftovers. See How A lot Turkey Per Individual for extra.
For the nicest, most basic presentation and most crispy pores and skin, roast the turkey breast aspect up. Some prefer to roast turkey breast aspect down, as a result of the breast meat stays extra insulated. If you happen to resolve to attempt it, don’t try to flip the turkey over partway via roasting; it’s dangerous as a result of the chicken is so scorching. Simply embrace the odd look.
Now you may have it: All the pieces it is advisable know to cook dinner moist turkey within the oven that may have your friends gushing, FOOLPROOF, with out the stress.
HAPPY HOLIDAYS! If you happen to do that roast turkey recipe, I’d love to listen to the way it goes!
- 1 14- to 16-pound turkey THAWED (see notes for different chicken sizes, thawing, and you’ll want to plan forward!!)
- 1 brine Dry Brine Turkey or moist Turkey Brine recipe (I exploit dry 99% of the time)
- 3 medium carrots scrubbed
- 2 crimson apples
- 1 giant yellow onion
- 1 lemon
- 1 head garlic
- 8 sprigs recent thyme
- 4 tablespoons (1/2 stick) unsalted butter melted
- Freshly floor black pepper
- 1 bottle of dry white wine equivalent to Sauvingon Blanc or Pinot Girgio
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1 to three days Earlier than Roasting: Take away the neck and giblets from the turkey and discard or save for gravy. Brine the turkey, utilizing both a moist brine or a dry brine (moist brine purpose is 12 to 24 hours; dry brine purpose is 24 to 48 hours; ANY brining is best than none).**
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1 Day Earlier than or the Morning of Roasting – Let the Pores and skin Dry Out: For a moist brine – Take away the turkey from the brine and rinse completely. Pat very dry with paper towels, then place on a rimmed baking sheet or shallow pan to catch any drips. Place within the fridge, uncovered. For a dry brine – Uncover the turkey (it’s going to already be on a baking sheet) and return to the fridge. For each strategies – Let the turkey sit uncovered within the fridge till you’re able to roast—just a few hours when you uncovered it that morning, or for as much as 24 hours. This step dries the pores and skin, which is essential to ensure that it to crisp. The pores and skin will flip considerably translucent because it sits.
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1 Hour Earlier than Roasting – Let Come to Room Temperature – Take away the turkey from the fridge and let stand at room temperature. Now is an effective time to be sure to eliminated the plastic attachment from the legs.
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30 Minutes Earlier than Roasting – Preheat the Oven to 450°F – Place the rack within the lowest place and transfer or take away every other racks which might be going to get within the turkey’s approach. Preheat to 450°F. Let it preheat for a very good 20 to half-hour to verify it is screamin’ scorching.
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Chop the Aromatics – If the carrots are giant, lower them in half lengthwise, then chop into 1-inch items. Minimize the apples, onion, and lemon into eights (no must peel something or to core the apple). Minimize the top of garlic in half crosswise (that is horizontally via the cloves), then break every half into 4 large items (no must peel).
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Stuff the Cavity – Stuff the turkey cavity with all the thyme and about half every of the carrots, apples, onion, lemon, and garlic. Scatter the remaining carrots, apple, onion, lemon, and garlic within the backside of a really giant roasting pan.
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Tie, Butter, and Pepper – Tuck the turkey’s wings beneath its physique by stretching them up and tucking them below the turkey’s physique (as if the turkey have been stretching its wings up and behind its neck). With kitchen twine or (in a pinch) a rope of aluminum foil, tie the legs snugly collectively. Place a rack within the roasting pan (see weblog publish above to make your individual rack utilizing foil), then elevate the turkey onto the rack. Brush the turkey throughout with the melted butter. Sprinkle with black pepper.
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Add the Wine + Roast at a Excessive Temperature for 45 minutes – Place the turkey on the bottom oven rack. Fastidiously pour the wine into the roasting pan, leaving at the very least 2 inches of open house on the prime of the pan (when you’re utilizing a big pan, the entire bottle ought to match). Roast the turkey at 450°F for 45 minutes.
- Scale back the Oven Temperature to 325°F – When you’ve got one that’s oven protected, insert a meat thermometer within the thickest a part of the thigh with out it touching bone (a digital one with an alarm set to 160°F is good; if you do not have one, no worries a daily meat thermometer is nice). Roast the turkey for 1 to 1 ½ hours extra (a 14- to 16-pound turkey will want 2 to 2 ½ hours whole roasting time), till the thigh registers at the very least 160°F and as much as 180°F and the breast is at the very least 155°F (and not more than 165°F) on an on the spot learn thermometer inserted within the thickest a part of the meat with out the thermometer touching bone – per the FDA turkey is taken into account cooked at 165 levels F, however its temperature will rise because it rests. DO NOT OVERCOOK THE TURKEY. I take away mine at 155°F for the breast and 160°F to 170°F for the thigh. If the breast begins to get too darkish or is progressing way more rapidly than the thigh, tent the breast solely with foil (I fold foil right into a triangle with the purpose dealing with the legs). Test early to be protected, and see How Lengthy to Prepare dinner a Turkey for extra data.
- Let Relaxation – Switch the turkey to a reducing board. Cowl and let relaxation for at the very least 20 to half-hour. In case you are making Turkey Gravy, do it now—the turkey will likely be so juicy, it isn’t strictly needed for the meat.
- Carve, Serve, Bask within the Glory – Carve the turkey and serve with the pan juices and/or gravy. Hearken to your folks oohhh and ahhhh. YOU DID IT!
- TURKEY THAW TIMES: For each 5 kilos of turkey, plan on 24 hours thawing within the fridge (that’s 3 days thawing for a 15-pound chicken). For quicker thawing, place the turkey in a chilly water tub and alter the water each half-hour. It will nonetheless take about 8 hours for a 15-pound turkey. As a result of it’s arduous to have a turkey hogging the fridge for such an prolonged interval, I want to buy turkey recent from a neighborhood butcher or the farmer’s market (examine along with your grocery’s meat division too; they are able to order or thaw one forward for you). You can also thaw turkey in a cooler, offered it’s saved under 40° F.
- BE FLEXIBLE. A LOT will have an effect on your turkey cooking occasions (together with when you open the oven so much in direction of the top to examine the turkey’s temperature, which is comprehensible). Give your self grace and a buffer in case the time goes over.
- IF YOUR TURKEY IS LARGER OR SMALLER THAN 14 to 16 POUNDS: Plan on 10 to 12 minutes per pound when roasting at 325 levels F. Since this turkey begins at the next temperature, I like to recommend subtracting quarter-hour for each pound lower than 14 kilos (so in case your turkey is 13 kilos, examine quarter-hour early; if it’s 12 kilos examine half-hour early, and many others). and including 10 minutes for each pound (in case your turkey is 17 kilos, plan on 2 hours, 10 minutes to 2 hours 40 minutes, if it’s 18 kilos, 2 hours 20 minutes to 2 hours 50 minutes, and many others.). Turkey occasions are usually not 100% predictable regardless of what number of occasions you’ve made them, so have some snacks and drinks readily available, dangle with friends, and benefit from the course of.
- SHOULD I DO A WET OR DRY BRINE? **I’ve achieved each brining strategies and am keen on the dry brine for the convenience. The moist brine produces a turkey that may be a *little* juicier and plumper however each strategies make wonderful, juicy turkey.
- TO STORE: Refrigerate turkey in an hermetic storage container or ziptop bag for as much as 4 days. To maintain the meat moist, drizzle somewhat of the turkey drippings or broth excessive earlier than refrigerating it.
- TO REHEAT: Wrap the turkey in an aluminum foil pouch, sealing it on the edges. Drizzle turkey drippings or broth over the meat earlier than sealing. Heat the pouch in a baking dish in a 300 levels F oven.
- TO FREEZE: Freeze turkey in an hermetic, freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.
- The diet data relies on the turkey meat and butter.
Serving: 1(of 10)Energy: 676kcalCarbohydrates: 0.003gProtein: 98gFats: 30gSaturated Fats: 9gPolyunsaturated Fats: 7gMonounsaturated Fats: 9gTrans Fats: 0.5gLdl cholesterol: 337mgPotassium: 1011mgSugar: 0.3gVitamin A: 392IUCalcium: 51mgIron: 4mg
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