A Soy Sauce Brine Is Totally Necessary for a Next-Level Thanksgiving Turkey

Whipping up a nice home-cooked meal seems simple enough, but the thought of hosting the whole family for Thanksgiving kinda makes us feel like we’re going to hyperventilate.

But we hooked up with Gaby Dalkin of What’s Gaby Cooking and she gave us her ideas for pulling together a T-Day spread that will have us come out looking like we have the whole crew over every year. Turns out, all it takes is an amazing appetizer and the right beverage to distract our guests while they wait for the main event.

And we’re going to go ahead and say a Kikkoman® Soy Sauce brine will pretty much solidify your spot in your family’s Thanksgiving history. Not even kidding you guys, adding soy sauce to your brine is going to build the flavor and ensure that you have the tenderest, juiciest, most delicious Thanksgiving turkey ever.

Watch the video above for all of Dalkin’s amazing tips for hosting an unforgettable Thanksgiving, then give the recipe below a try.

Easy Turkey Brine

Brine time: 8 – 24 hours
Brines a 14 – 18 pound turkey

16 cups water, divided
10 ounces Kikkoman® Soy Sauce*
1/2 cup kosher salt
1/2 cup honey
1 tablespoon dried red pepper flakes
1 tablespoon dried sage
1 bunch fresh thyme
2 heads garlic, sliced in half
14 – 18-pound turkey, cleaned, innards removed

  1. Combine 8 cups of the water, Kikkoman® Soy Sauce, salt, honey, red pepper flakes, sage, thyme and garlic in a large pot and place over medium-high heat.
  2. Bring to a boil, lower the heat and simmer for 5 minutes until everything is evenly combined and the honey is dissolved.
  3. Remove it from the heat and allow it to cool. Stir in the remaining water and cool completely.
  4. Place the turkey into a large container big enough to move the turkey around in and big enough for the turkey and the brine (a 5-gallon container works well for most birds). Pour the brine over the turkey, adding more water if needed to cover the bird entirely.
  5. Rotate the bird a few times and then leave it breast-side down in the brine.
  6. Chill for at least 8 hours and up to 24 hours.
  7. Remove bird from the brine, discard the brine and roast as desired.

*May substitute Kikkoman® Gluten-Free Soy Sauce

This post is sponsored by Kikkoman®.