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Gravy, turkey, dry (USDA#06126) |
| Serving Size 1 serving |
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| Water 4g |
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| Calories 367 |
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| Energy 1536kj |
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| Protein 10g |
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| Total Fat 7g |
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| Ash 12g |
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| Total Carbohydrates 65g |
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| Calcium, Ca 146mg |
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| Iron, Fe 3mg |
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| Magnesium, Mg 44mg |
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| Phosphorus, P 254mg |
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| Potassium 428mg |
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| Sodium 4392mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 5mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 2mg |
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| Pantothenic acid 1mg |
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| Vitamin B-6 0mg |
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| Folate, total 82mcg |
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| Folic acid 16mcg |
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| Folate, food 66mcg |
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| Folate, DFE 93mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 35IU |
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| Vitamin A, RAE 8mcg_RAE |
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| Retinol 7mcg |
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| Fatty acids, total saturated 1g |
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| 4:0 1g |
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| 6:0 1g |
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| 8:0 7g |
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| 10:0 0g |
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| 12:0 2g |
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| 14:0 0g |
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| 16:0 1g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 2g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 2g |
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| 20:1 3g |
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| 22:1 undifferentiated 1g |
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| Fatty acids, total polyunsaturated 2g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 14mg |
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| Alcohol, ethyl 0g |
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Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking.
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Thawing
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Useful Tools | Making Gravy | Tips
There are many recipes available for making gravy but you will find that most use the turkey drippings, browned pieces from the bottom ... |
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Useful Tools | Making Gravy | Tips
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