Brined Turkey

Staff Writer
Brined Turkey
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.

12
Servings
606
Calories Per Serving
Deliver Ingredients

Ingredients

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

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.

Brine Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Brine Cooking Tip

For juicy meat, be sure to brine the turkey.

Nutritional Facts

Total Fat
23g
35%
Sugar
6g
N/A
Saturated Fat
6g
29%
Cholesterol
290mg
97%
Protein
87g
100%
Carbs
8g
3%
Vitamin A
71µg
8%
Vitamin B12
5µg
82%
Vitamin B6
2mg
100%
Vitamin C
3mg
4%
Vitamin D
1µg
N/A
Vitamin E
0.4mg
1.8%
Calcium
83mg
8%
Fiber
0.3g
1.1%
Folate (food)
29µg
N/A
Folate equivalent (total)
29µg
7%
Iron
4mg
21%
Magnesium
110mg
28%
Monounsaturated
7g
N/A
Niacin (B3)
31mg
100%
Phosphorus
744mg
100%
Polyunsaturated
6g
N/A
Potassium
932mg
27%
Riboflavin (B2)
0.8mg
44.3%
Sodium
2904mg
100%
Sugars, added
6g
N/A
Thiamin (B1)
0.2mg
13.5%
Trans
0.2g
N/A
Zinc
7mg
49%

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