The Carthage Press
Savory Turkey Brine
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Oct. 31, 2013 11:29 a.m.

Easy Recipe


(Recipe for a 16- to 24-pound turkey)

  • 2 gallons cold water

  • 10 oz Kikkoman Naturally Brewed Soy Sauce

  • 1/2 cup kosher salt

  • 1/2 cup sugar

  • 2 T dried sage

  • 2 T dried celery seed

  • 1 T 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.

— Brandpoint

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