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Brining a turkey makes for a juicier bird, and this brine — with sage, celery seed, thyme, and soy sauce — brings plenty of flavor too.
Ingredients
- 2 gallons cold water
- 10 ounces Kikkoman Naturally Brewed Soy Sauce
- ½ cup kosher salt
- ½ cup white sugar
- 2 tablespoons dried sage
- 2 tablespoons dried celery seed
- 1 tablespoon dried thyme
Directions
Step 1
Mix water with soy sauce, salt, sugar, sage, celery seed, and thyme in a large stockpot. Stir well until salt is dissolved. Let cool to room temperature.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 55 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Saturated Fat0g | 1% |
| Sodium5350mg | 233% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber0g | 1% |
| Protein4g | |
| Vitamin C1mg | 3% |
| Calcium50mg | 4% |
| Iron1mg | 6% |
| Potassium28mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Absolutely WONDERFUL! Great on Chicken too! The Juiciest bird I’ve ever made!! I use it on whole chickens before I smoke them too!
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Made the turkey really juicy and you can’t even taste the soy sauce
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I did this overnight to my turkey, which I then cooked in my big slow cooker. I also added some peppercorns, and more spices to the slow cooker. Moist and delicious!!!
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Absolutely awesome. was the best turkey we have ever had.
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Made no difference in the juiciness of my bird. Will stick to my own brine.
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Wow!!
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Very good, as long as you double the herbs
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This is the first time in about 40 years that I brined a turkey, and it was delicious. The meat was flavorful throughout, everyone raved about their wonderful dinner. Very happy with the results.
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I used this brine for the first time this year because I didn’t have all of the ingredients for my normal brine. It was very delicious! I had to add more water to cover the turkey, but it came out delicious!
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Best turkey I have ever had!
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Excellent….Turkey comes out savory / juicy / flavorful. Will use this brine recipe again!
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I tried this brine last year and my turkey came out very juicey. I will be playing with the receipe to see if I can make it a little more flavorful.
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This was ok, but I think I will try another brine for next Thanksgiving.
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I did this brine for turkey as well as pork. I like the fact that I can tweak the servings in order to scale down the amounts for each type of meat (for example, I used the entire amount for my 20 lb. turkey, but used 1/8th of it for 1.3 lbs. of pork). Also, when using pork I take out the sage, celery seed and thyme and use garlic powder, onion powder and peppercorns instead. The basic brine ingredients–salt, sugar and soy work great in tenderizing and flavoring the meats.
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This is the first time using this recipe and also brining my thanksgiving turkey. I can say that my family absolutely loved it. My teens complimented on the juiciness and tenderness. This is why a week later I will be using it again for another special occasion.
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Did this 4 years ago. My husband and his brother said it was the best turkey they had ever had.
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I have made this brine several times and love it. The turkey comes out with a nice brown color,like you see in the magazines.Also the taste of the meat was good. The two things I changed was I heated a qt. of the water called for to dissolve the sugar and salt,also added the herbs to bring out their flavor. I also used low sodium soy sauce. It still turned out good.
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I’ve used this a couple of times for our holiday turkeys and it’s turned out fantastic. I tend to experiment a bit, adding a bit of this or that, to taste, but generally following this recipe. Every combo has turned out wonderfully well.
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I’ve have done this turkey brine for about 3 or 4 years now and it is a very solid recipe.
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I was told my turkey was the best they ever had by my husband and my guests. This turkey was so tasty and juicy and perfectly golden brown. I did put an apple, orange and an onion and fresh herbs in the cavity. Not sure if this added any added flavor but it sure was amazingly delicious! I will always make this turkey. So easy!!!!
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excellent go to recipe for our thanksgiving meal!
easy and flavorful. surprisingly it’s not too salty at all. -
Great basic Brine! *But… I have never met anyone who can fit a 5 gallon bucket in their fridge! 🙂 I use oven roasting bags.. double them. Put the turkey in with the brine and seal. then place the turkey in an ice chest and cover with ice and water. or in the 5 gallon bucket with ice and water !! put outside. Make sure it is covered well, you don’t want the possums and raccoons fighting over who gets your turkey!
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This is the last brine recipe I will ever try. This is now my family’s go-to poultry brine. I always brine my turkeys and usually try a new recipe each time, but I used this one and we were amazed at the juiciness of the turkey. Best bird EVER!
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This is my “go to” brine for my turkeys! I add a few cloves of crushed garlic and a couple of bay leaves and brine it overnight (at least 12 hours). I read some reviews about people saying that their birds weren’t juicy. A meat thermometer makes a world of difference and so does cooking bags and I will swear by both methods! I haven’t had a dry bird since I started brining years ago and this brine by Kikomans is excellent as is! Thank you Kikomans for posting this recipe on this site because the copy I have is is a very tiny clipping from a magazine and I am older and blinder now, unfortunately.
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This is my “go to” brine for my turkeys! I add a few cloves of crushed garlic and a couple of bay leaves and brine it overnight (at least 12 hours). I read some reviews about people saying that their birds weren’t juicy. A meat thermometer makes a world of difference and so does cooking bags and I will swear by both methods! I haven’t had a dry bird since I started brining years ago and this brine by Kikomans is excellent as is! Thank you Kikomans for posting this recipe on this site because the copy I have is is a very tiny clipping from a magazine and I am older and blinder now, unfortunately.
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Excellent, big hit. I do this brine every year, wouldn?t do it any other way. The bomb!!!
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We use this for turkey, chicken AND pork. It?s a hit, every time. We can do half a batch for two chickens in a food-grade pail.
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Update* I?ve done this same procedure with Prime Rib as well! It definitely pushes the Limit! One was deep fried and one was roasted in the oven. Both were spectacular!!!!!
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