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Gravy, instant turkey, dry |
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Gravy, instant turkey, dry (USDA#06959) |
| Serving Size 1 serving |
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| Water 5g |
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| Calories 409 |
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| Energy 1711kj |
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| Protein 11g |
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| Total Fat 14g |
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| Ash 10g |
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| Total Carbohydrates 57g |
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| Dietary Fiber 3g |
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| Sugars 7g |
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| Calcium, Ca 115mg |
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| Iron, Fe 9mg |
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| Magnesium, Mg 30mg |
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| Phosphorus, P 203mg |
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| Potassium 306mg |
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| Sodium 4090mg |
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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 19mcg |
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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 1mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 45mcg |
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| Folic acid 15mcg |
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| Folate, food 30mcg |
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| Folate, DFE 56mcg_DFE |
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| Choline, total 23mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 63IU |
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| Vitamin A, RAE 18mcg_RAE |
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| Retinol 17mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 2mcg |
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| Fatty acids, total saturated 4g |
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| 4:0 4g |
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| 6:0 2g |
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| 8:0 1g |
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| 10:0 4g |
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| 12:0 7g |
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| 14:0 0g |
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| 16:0 3g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 5g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 4g |
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| 20:1 7g |
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| 22:1 undifferentiated 3g |
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| Fatty acids, total polyunsaturated 4g |
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| 18:2 undifferentiated 4g |
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| 18:3 undifferentiated 0g |
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| 18:4 2g |
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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 24mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 3mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 6mcg |
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| Useful Gravy Making Tools | Traditional Methods for Making GravyQuick Method for Making Gravy | Adjusting the Consistency | Gravy Making Tips
There are many recipes ... |
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Roasting Tips
Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking.
Celery layered at ... |
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Thawing
Two common methods of thawing a frozen turkey are the refrigerator method and the cold water method. To properly and safely thaw a turkey, the refrigerator method ... |
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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
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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| A solution of salt and water used as a soaking medium for whole turkeys for the purpose of moistening the meat and enhancing the flavor. The brine breaks down and extracts some of ... |
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| An instrument used to measure the temperature of a food to determine if it has been cooked to its proper doneness or if it is being stored at a safe temperature. This type of ... |
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| Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie. Turkey Pot Pie Soup contains cooked turkey, dumplings, ... |
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| Often placed in poultry as it is processed, this device is made to advise the consumer preparing the food when the item is finished cooking. Since turkey is the most common food ... |
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| RecipeTips.com's video on how to brine a turkey. For more cooking tips and advice visit RecipeTips.com. |
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| RecipeTips.com's video on how to carve a turkey. For more cooking tips and advice visit RecipeTips.com. |
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| RecipeTips.com's video on how to roast a turkey. For more cooking tips and advice visit RecipeTips.com. |
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