Brined Turkey

Brined Turkey
Staff Writer


This turkey made its way into chef Craig Deihl’s recipe collection by way of a staff meal at his Charleston restaurant Cypress. He explains that while many people don’t do it on Thanksgiving, the brine is the single most important part of getting a perfectly moist turkey, and adds, "The brine makes the difference between a good turkey and a great one." After trying his recipe, we believe him.

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For the brine and the turkey

In a saucepan, combine the 2 cups water with the salt and sugar. Place over medium-high heat. Stir until the salt and sugar are dissolved. If it starts to boil, lower the temperature. Add the sage, thyme, garlic, peppercorns, and bay leaves and cook for 3 minutes. In a large container, combine the ice water and the hot mixture. Stir with a large spoon. Liquid should be ice cold. Place the turkey into the brine and refrigerate for 24 hours.

Remove the turkey from the brine and put in a colander with the legs facing down to drain excess brine. Brine can be discarded. Using paper towels, pat the turkey dry. Roast the turkey in a preheated oven at 350 degrees for 5 hours or until an internal thermometer reaches 160 degrees.


Calories per serving:

55 kcal

Daily value:



  • Carbohydrate, by difference 10 g
  • Protein 3 g
  • Total lipid (fat) 1 g
  • Vitamin A, IU 382 IU
  • Vitamin A, RAE 45 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 11 mg
  • Vitamin D 11 IU
  • Calcium, Ca 45 mg
  • Choline, total 2 mg
  • Fiber, total dietary 1 g
  • Folate, DFE 25 µg
  • Folate, food 3 µg
  • Folate, total 54 µg
  • Folic acid 13 µg
  • Iron, Fe 4 mg
  • Magnesium, Mg 14 mg
  • Niacin 3 mg
  • Phosphorus, P 51 mg
  • Potassium, K 45 mg
  • Retinol 43 µg
  • Selenium, Se 2 µg
  • Sodium, Na 68 mg
  • Starch 3 g
  • Sugars, total 3 g
  • Water 40 g
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