Ingredients:
- 2 gallons of cold water
- 10 ounces soy sauce
- 1/2 cup white sugar
- 1/2 cup kosher salt
- 2 tbsp sage
- 2 tbsp celery seed
- 1 tbsp thyme
Directions:
- Night before roasting your turkey, remove the giblets, and neck. Rinse turkey inside and out.
- In a large stock pot or 5 gallon bucket mix water with remaining ingredients. Stir until salt is completely dissolved.
- Place turkey in the pot/bucket and cover with a lid. Refridgerate over night or atleast 8 hours.
- Remove turkey from the brine, rinse well, and cook!
