More and more cooks are incorporating brining into their holiday recipes. And once you’ve tasted a brined turkey, you’ll know why. Brining adds an irresistible succulent and savory flavor that will have your family asking for second helpings—in fact, you may need to get a bigger bird if you want turkey for sandwiches the next day!
(Recipe for a 16-24 pound turkey)
2 gallons cold water
10 ounces Kikkoman Naturally Brewed Soy Sauce
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons dried sage
2 tablespoons dried celery seed
1 tablespoon dried thyme
The night before roasting, remove giblets and turkey neck; rinse turkey inside and out. In a large stock pot or 5 gallon bucket mix water with remaining ingredients. Stir well until all the salt is dissolved. Place turkey in the pot cover with a lid and refrigerate overnight or at least 8 hours. Remove turkey from the brine, rinsing well. Follow your regular cooking instructions.