I must be honest, we have been cooking Thanksgiving turkeys for over 10 years and I have never have used a brine before. I have read about the advantages of brining turkeys and chickens before but just never have. I don’t think I have a container big enough to hold the size of our usual turkey in liquid over night either.
When I was given the opportunity to brine a chicken using Kikkoman Soy Sauce I was definitely up for the challenge. I just love trying new cooking techniques. I never imagined using soy sauce but the sodium content makes sense.
The hardest part of this recipe is knowing ahead of time that you want to bake a chicken for dinner in advance. Although the recipe suggests only 4 hours are needed to brine the chicken I can only imagine overnight will make the most affect on the flavor.
I purchased my whole fryer chicken and rinsed the chicken inside and out very well. In a large stock pot I created my poultry brine using Kikkoman Soy Sauce.
Recipe for a 5-6 lb turkey. (mine was 7 and did just fine)
- 1 gallon cold water
- 3/4 cup Kikkoman Soy Sauce
- 3/4 cup kosher salt
- 3/4 cup sugar
- 1 tablespoon dried sage
- 1 tablespoon dried celery seed
- 1/2 tablespoon dried Thyme