1
Product(s) Used
Special Diet
Dairy-Free, Gluten-FreeCourse
Main Course, SaladMain Ingredient
PoultryOccasion
Entertaining, HolidaysIngredients
- 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
- Peppercorns
- Sage dried or fresh
- Thyme dried or fresh
- Bay leaves
- Whole cloves
- Equipment
- 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
Directions
- 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.
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