24 ratings

Brined Turkey

Brined Turkey

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.

For Turkey 35 Ways Gallery, click here.


For the brine and the turkey

  • 2 Cups water
  • 3/4 Cups 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


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.