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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- by: Jane Guzauskas Ruby
- 11 years ago
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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- by: Bcwcook
- 10 years ago
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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- by: Cynthia
- 7 years ago
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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- by: Wooleeacre
- 6 years ago
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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- by: Cookdap Member
- 5 years ago
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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- by: Donna Sharp
- 5 years ago
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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