Good morning! Have you ever brined a chicken or turkey? Yeah, me either, until now.
I was chosen by Smiley360 to participate in a 'juicy bird project' with Kikkoman. Well, we love Asian food and Asian inspired, but I have never used #kikkoman to brine a bird.
What all is involved you ask? Not much really, you need a deep bucket with a lid or a deep large canister with a lid would work. How big? That depends on your bird.
#Kikkoman sent me a 5 gal. bucket with a lid, this way I could brine a turkey, however, since we were in the middle of a big move (From NC to deep south GA) I chose to brine a chicken.
In your bucket pour a gal of cold water (if you are working with a chicken) if a turkey you need 2-4 gal of water.
1 10 oz bottle of Kikkoman soy sauce (I used the low sodium)
*2 bottles for a turkey
1 tsp rosemary
1 tsp thyme
1 bay leaf
1 tsp fresh cracked pepper
Mix all the ingredients and place your bird inside. Make sure it is submerged. Cover and place in the fridge for 24 hours.
I turned my bird at 12 hours to make sure both sides were getting all the brine mixture well.
After 24 hours, drain and place your bird in a roaster, baking pan or casserole, cover and roast on 350 degrees for 1 1/2 hours *2 lb chicken. Longer for a turkey of course. Be sure to use a meat thermometer to check the temperature and doneness of the bird.
Carve/slice and enjoy!!
Have you ever used #Kikkoman products other than soy? They have a large line of products. Be sure to check them out on
Products and usage: here
Like them on Facebook: Kikkoman
Or enter to WIN with their Juicy Bird Sweepstakes
Watch a video on HOW TO BRINE a bird: HERE