Savory Turkey Brine

As I said in an earlier post,  I made a brined and roasted small chicken a few weeks ago. We loved it so much, that I said I would do it to my Thanksgiving turkey next month. Luckily, I still had the recipe from the last time I brined a turkey over 15 years ago.This recipe is a little different than the one I posted for the chicken (as it states, savory) but just as good. Ingredients below are for a 16-24 pound turkey.

Ingredients:

2 gallons cold water
10 ounces Soy Sauce
½ cup kosher salt
½ cup sugar
2 tablespoons dried sage
2 tablespoons dried celery seed
1 tablespoon dried thyme

Instructions:

1. Remove giblets and turkey neck; rinse turkey inside and out.
2. In a large stock pot, or just your fridge’s vegetable drawer, mix water with remaining ingredients. Stir until the salt is fully dissolved.
3. Place turkey in the brine, make sure it's fully immersed, cover, and refrigerate overnight or for at least 8 hours.
4. Remove turkey from the brine, rinsing well.
5. Roast your turkey as usual. 

   

   My preferred method is brining the bird in a large bag