Holiday Soy Sauce Brined Turkey
Recipe type: dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
The most juiciest . flavorful holiday turkey with a soy sauce brine.
  • 16-24 pound turkey
  • For the brine:
  • 2 gallons cold water
  • 10 ounces Kikkoman’s® Traditionally Brewed Soy Sauce
  • ½ cup kosher salt
  • ½ cup sugar
  • 2 tablespoons dried sage
  • 1 tablespoon dried thyme
  • 4 bay leaves
  • For the turkey:
  • 4 tablespoons unsalted butter, melted
  • Salt and pepper
  • 1 can low sodium chicken stock, 14.5 ounces
  • Equipment:
  • Brining bag
  • Roasting pan with V-rack
  • Aluminum foil
  • Basting brush
  • Meat thermometer
  1. The night before roasting, remove everything from inside the turkey and rinse it well, inside and out.
  2. Place the brining bag in your roasting pan and put all the brine items in the bag except for the water.
  3. Stir and mix it around until the salt and sugar are dissolved.
  4. Place the turkey in the bag then add the cold water.
  5. Squish everything around a bit then close off the bag with a twist tie, or if the bag has a ziploc.
  6. Refrigerate overnight.
  7. Before roasting, remove the turkey from the brine and dry off with paper towels. Let turkey brine drain in the sink.
  8. To roast the turkey:
  9. Place oven rack in lowest position and preheat oven to 425.
  10. Line a V-rack with tin foil, poke a few holes into it and place in the roasting pan.
  11. Spray the foil with vegetable or olive oil.
  12. To prepare the turkey for roasting, trim the extra neck skin and tail piece, tie the legs together with kitchen twine, and tuck the wings under the bird.
  13. Brush the breast side with butter then sprinkle with salt and pepper.
  14. Flip the bird, breast side down and brush the bottom of the turkey with butter and sprinkle again with salt and pepper.
  15. Roast for 1 hour.
  16. Remove the turkey from the oven.
  17. Lower the temperature to 325.
  18. Flip the turkey breast-side up using clean potholders or kitchen towels.
  19. Continue roasting the turkey until the thigh registers 175 on an instant-read thermometer, 1 to 2½ hours longer.
  20. If needed, add chicken broth to the roasting pan to prevent the drippings from burning.
  21. Transfer the turkey to a carving board and let rest, uncovered, for 30 minutes, before carving.
  22. Notes:
  23. To ensure a juicy turkey, try to not overcook it! If you can’t find a brining bag don’t use a roasting bag instead, it will leak. You can always use a white trash bag.
Recipe by Moore or Less Cooking at