- Combine 4 cups of the water with all other ingredients (except turkey) in a large pot, big enough to fit the turkey. Heat ingredients long enough to melt brown sugar and salt, about 5 minutes. Stir in remaining cold water to bring the temperature down. Cool brine to room temperature or refrigerate to chill.
- While brine cools, remove giblets, neck, and gravy packet from the cavity of the turkey. Rinse turkey well inside the cavity and outside. Submerge turkey in brine and cover. Refrigerate for 12-24 hours.
- Remove turkey from brine and rinse with water. Pat outside and cavity of turkey dry with paper towels and let dry for 30 minutes at room temperature.
- In the meantime, preheat oven to 350ºF. Add 1-2 cups of water to a roasting pan and insert the roasting rack. Place turkey on roasting rack and coat with softened butter on skin and in the cavity. Season with salt and pepper if desired. Roast for approximately 2 hours and 30 minutes or until internal temperature taken in the thickest part of thigh meat reaches 165ºF.
- Allow turkey to rest at room temperature for 20 minutes, tented with foil, before carving.
Soy Sauce Brined Turkey
Yield
8-10
Prep Time
20 minutes
Cook Time
2 hours, 35 minutes
Total Time
26 hours, 55 minutes
kikkoman products used:
ingredients
1 turkey, 10-12 pounds, completely thawed
2 gallons cold water
½ cup kosher salt
½ cup brown sugar
4 cloves garlic, peeled
2 sprigs fresh rosemary
4-6 sage leaves
5-6 sprigs fresh thyme
1 10-ounce bottle Kikkoman® Less Sodium Soy Sauce
2 teaspoons peppercorns
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
