Brined Turkey Recipe


Nutrition

Cal/Serving: 950
Daily Value: 47%
Servings: 12

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat46g70%
Saturated13g64%
Carbs11g4%
Fiber0g1%
Sugars9g0%
Protein116g232%
Cholesterol386mg129%
Sodium6816mg284%
Calcium129mg13%
Magnesium135mg34%
Potassium1544mg44%
Iron9mg47%
Zinc13mg84%
Phosphorus1017mg145%
Vitamin A79IU2%
Vitamin C3mg4%
Thiamin (B1)0mg23%
Riboflavin (B2)1mg51%
Niacin (B3)23mg116%
Vitamin B62mg119%
Folic Acid (B9)46µg12%
Vitamin B122µg38%
Vitamin D1µg0%
Vitamin E2mg10%
Vitamin K18µg22%
Fatty acids, total monounsaturated16g0%
Fatty acids, total polyunsaturated11g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Craig Deihl


Thinkstock/iStockphoto

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.

Click here to see A Gluten-Free Thanksgiving.

3.45
Ratings40

INGREDIENTS

For the brine and the turkey :

  • 2 cups water
  • 3/4 cup salt
  • 1/2 cup light brown sugar
  • 3 sprigs thyme
  • 1 head garlic, split in half
  • 5 white peppercorns
  • 3 bay leaves
  • 2 gallons ice water
  • One 15-pound turkey

DIRECTIONS

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.

Recipe Details

Servings: 12

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