This one comes straight from butterball.com

Savory Brine for Turkey

Course Seasonings


  • 1 qt water
  • ½ cup sugar
  • 10 oz soy sauce
  • 2 tbsp dried sage
  • 2 tbsp celery seeds
  • 1 tbsp dried thyme
  • 1 10-20 lb bird, thawed
  • 2 qts ice-cold water


  • 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.