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Ingredients
- 1 quart water
- 1/2 cup sugar
- 1/2 cup kosher salt
- 10 ounces soy sauce
- 2 tablespoons dried sage
- 2 tablespoons celery seeds
- 1 tablespoon dried thyme
- 1 (10- to 20-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
- 2 quarts ice-cold water
- Nonstick cooking spray
Directions
- Bring 1 quart water to a boil in medium saucepan over high heat. Remove from heat. Add sugar and salt; stir until dissolved. Stir in soy sauce, sage, celery seeds and thyme; set aside to cool.
- Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Pat turkey dry with paper towels.
- Place turkey, breast side down, in brining container or bag. Combine soy sauce mixture and ice water; pour over turkey. Cover; refrigerate overnight.
- Preheat oven to 325°F. Remove turkey from brine; pat dry with paper towels. Discard brine. Turn wings back to hold neck skin against back of turkey. Return legs to the tucked position, if untucked.
- Place turkey, breast side up, on flat rack in shallow roasting pan; coat with cooking spray.
- Roast turkey 2 hours. Loosely cover breast and tops of drumsticks with foil to prevent overcooking. Continue roasting turkey 1 to 2 hours or until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone.
- Transfer turkey to cutting board; loosely tent with foil. Let stand 15 minutes before carving.
