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GIVE THANKS.

This season, add Kikkoman Soy Sauce to your brine for juicy, mouth-watering flavor. Your bird will thank you.

JUICY
Turkey Brine

(Recipe for a 16–24 pound turkey)

Ingredients

2 gallons cold water
10 oz Kikkoman Soy Sauce*
½ cup kosher salt
½ cup sugar
2 tbsp dried sage
2 tbsp dried celery seed
1 tbsp dried thyme

Instructions

  1. Remove giblets and turkey neck; rinse turkey inside and out.
  2. In a large stock pot or refrigerator vegetable drawer, mix water with remaining ingredients. Stir until the salt is fully dissolved.
  3. Place turkey in the brine, cover, and refrigerate overnight or for at least 8 hours. Remove turkey from the brine, rinse well, and roast as usual.

*You may also substitute Gluten-Free, or Gluten-Free Tamari Soy Sauce.

panko sausage stuffing

(Makes 8–10 servings)

Ingredients

1 pound sage sausage
1 small green pepper, diced
1 small red pepper, diced
3 stalks celery, chopped
1 small onion, diced
1 (8 oz) package Kikkoman Panko Bread Crumbs*
1½ tbsp poultry seasoning
1 tbsp celery seed
1 tbsp dried sage
2 cups chicken broth

Instructions

Cook the sausage, peppers, celery and onion in a large skillet over medium heat 8–10 minutes or until sausage is thoroughly cooked. Pour into a large bowl. Add the Panko Bread Crumbs, poultry seasoning, celery seed, sage and chicken broth. Stir to blend ingredients. Spoon into a lightly greased casserole dish. Bake at 375˚F for 30 minutes.

*You may also substitute Kikkoman Whole Wheat Panko.

green bean casserole

(Makes 8 servings)

Ingredients

1½ pounds fresh stringbeans, blanched
5 tbsp butter or margarine
1 (10 oz) package fresh mushrooms, sliced
½ cup onions, sliced
2 cloves of garlic, crushed
1 can cream of mushroom soup
2 tbsp Kikkoman Soy Sauce
1 cup Kikkoman Panko Bread Crumbs*

Instructions

Layer the blanched string beans in the bottom of a greased casserole dish. Melt butter in a large skillet. Sauté the mushrooms, onions and garlic in the butter until the onions are soft. Add the can of mushroom soup and soy sauce. Stir to combine soup and vegetables in the skillet. Pour mixture over the string beans. Sprinkle with Panko Bread Crumbs. Bake at 350˚F for 20 minutes or until bread crumbs are browned.

*You may also substitute Kikkoman Whole Wheat Panko.

cornish hen brine

 

Ingredients

½ gallon cold water
½ cup kosher salt
½ cup brown sugar
½ cup Kikkoman Soy Sauce
1 orange, cut into quarters
1 lemon, cut into quarters
3 sprigs rosemary, chopped
2 Tyson Cornish hens
1-2 tablespoons olive oil

Instructions

In a large stock pot or container, mix water, salt, brown sugar and Kikkoman Soy Sauce to create brine. Stir well until the sugar and salt are dissolved. Add the juice from the orange and lemon and the chopped rosemary; stir to combine. Place the hens in the brine, cover and refrigerate for at least 2 hours or overnight. Remove hens from the brine and rinse well inside and out; pat dry. Rub skin all over with olive oil, and sprinkle with a little salt and pepper. Place in a baking dish, breast sides up. Bake at 350°F for about 1 hour and 30 minutes, or until no longer pink at the bone.

mac
and cheese

(Makes 4 servings)

Ingredients

4 cups cooked macaroni
1½ cups cheddar cheese, cubed
1½ cups jack cheese, cubed
2 cups Kikkoman PEARL® Organic Original Soymilk
¾ cup melted butter, divided
2 tablespoons flour
2 eggs, beaten
1 teaspoon seasoned salt
½ teaspoon black pepper
1 cup Kikkoman Panko Bread Crumbs*

Instructions

Preheat oven to 350˚F. Toss together first 4 ingredients in greased 13x9-inch baking pan. Whisk together soymilk, eggs, seasoned salt and pepper; pour over macaroni mixture. Evenly sprinkle panko on top. Bake 40 minutes, or until hot and bubbly.

*You may also substitute Kikkoman Whole Wheat Panko.

savory
chicken brine

(Makes 6 servings)

Ingredients

5-6 pound whole chicken
1 gallon cold water
1 tablespoon dried sage
1 tablespoon dried celery seed
½ tablespoon dried thyme
¾ cup kosher salt
¾ cup sugar
¾ cup Kikkoman Soy Sauce*
2 tablespoons of seasoned salt

Instructions

Remove giblets from chicken cavity, rinse chicken inside and out. In a large stock pot or container, mix water, sage, celery seed, thyme, salt, sugar and soy sauce to create brine. Stir well until the sugar and salt are dissolved. Place the chicken in the brine, cover and refrigerate for at least 4 hours or overnight. Remove chicken from the brine and rinse well inside and out. Sprinkle with 2 tablespoons of seasoned salt. Bake the chicken at 400˚F for 45 minutes.

*You may also substitute Gluten-Free
Tamari Soy Sauce.

brined brussels sprouts

 

Ingredients

2 pounds Brussels sprouts
2 quarts water
½ cup kosher salt
½ cup sugar
¼ cup Kikkoman Soy Sauce*
3 tablespoons olive oil
1 teaspoon black pepper

Instructions

CPreheat oven to 400˚F. Trim stems and remove wilted leaves from Brussels sprouts; rinse under cold water. In a large bowl, combine the water, salt, sugar and soy sauce, stirring until all of the sugar and salt have dissolved. Add sprouts to the brine mixture (make sure they are submerged) Brine for 1 hour. Drain the Brussels sprouts, do not rinse. Toss the sprouts with olive oil and black pepper. Bake in an uncovered baking dish for 35 to 40, until crisp on the outside and tender on the inside, or desired doneness.

*You may also substitute Gluten-Free, or
Gluten-Free Tamari Soy Sauce.