Tamari Turkey BrineCreated by San-J Back to all recipes
- 1 16-24 pound turkey, thawed and not pre-treated
- Brine Base
- 2 gallons cold water, divided
- 1/2 cup salt
- 1 10-oz bottle San-J Tamari Soy Sauce
- Optional Ingredients
- Orange or lemon; peels or wedges
- Red pepper flakes
- Garlic cloves or powder
- Ginger root or powder
- Sage, dried or fresh
- Thyme, dried or fresh
- Bay leaves
- Whole cloves
- You need a container large enough to hold your turkey submerged in 2 gallons of water and able to keep cool for at least 8 hours
- A large stock pot with lid or a food-safe bucket with lid and some space in the refrigerator
- Or the crisper drawer lined with a large brining bag
- Or a cooler filled with ice
Servings: Serves 16-24 generously
Start by gathering your brining container and making space in the fridge or cooler.
Remove the neck and giblets from the turkey. Rinse the turkey well, inside and out. Place the turkey breast side down in your prepared container.
Dissolve the salt by heating it in a small amount of the water, in a medium saucepan. Once dissolved, remove from heat and add the bottle of Tamari Soy Sauce. Then, if using, add sugar and/or aromatics of choice.
Pour the brine solution over the turkey, and then pour remaining cold water over the turkey.
Cover and place in the fridge to brine for 8 hours or overnight.
Once brining is complete, rinse the turkey with cold water, then pat dry with paper towels. Next, thoroughly clean your sink of any residue from the raw turkey.
You can then roast the turkey or allow to sit in fridge covered for another 24 hours until ready to cook.
Roast as usual. Check the turkey's temperature about an hour before the end of cooking time, as brined turkeys may cook more quickly.
Read our article, Brine Your Turkey with Tamari for some helpful tips!
* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.