Remove giblets and turkey neck; rinse turkey inside and out. In a large
stock pot, or just your fridge’s vegetable drawer, mixwater with remaining
ingredients. Stir until the salt is fully dissolved. Place turkey in the brine,
cover, and refrigerate overnight or for at least 8 hours. Remove turkey
from the brine, rinsingwell. Roast your turkey as usual.
½ cup kosher salt
2 tbsp dried sage
1 tbsp dried thyme
10 oz Kikkoman® Soy Sauce
2 gallons cold water
½ cup sugar
2 tbsp dried celery seed
16-24 POUND TURKEY
HOW TO BRINE A JUICY TURKEY
May substitute gluten-free soy sauce
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