More and more cooks are making brining part of their holiday cooking plans. Once you’ve tasted a brined bird, you’ll know why. Brining adds a succulence and savor 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!
How does brining work? When you put your turkey in the brine, the salt starts to break down the muscle fibers, making them more tender and less chewy when cooked. (But be careful—if you leave meat or poultry in the brine too long, the texture could turn mushy.) The salt also causes the proteins in the muscle to absorb and retain water in their cells. Some of the moisture evaporates during cooking, but enough remains to make your turkey moist and juicy.
Kikkoman’s Savory Turkey Brine takes the basic salt-and-water formula and adds herbs like dried sage, celery seed and thyme; sugar for a beautifully browned skin; and a touch of Kikkoman Soy Sauce to enhance the turkey’s natural umami.
Here are some “dos and don’ts” for a perfect holiday turkey:
And we've made it easy for you and your friends to save on the key ingredient that will enhance your bird’s natural umami with our new 'Share and Save' Soy Sauce coupon. Click here to print a $1 off Soy Sauce coupon, or simply share it with 3 friends, or post it on your Facebook page and you will receive a Buy One Get One Free coupon.