Thanksgiving Nateur Cooking With Jena- NoSoy Soy Sauce Brined Turkey

Thanksgiving Nateur Cooking With Jena- NoSoy Soy Sauce Brined Turkey

Ultimately, what you put in your body, shows up on your face. We’ve rounded up some of our favorite wellness experts to share their go-to recipe for the holidays.

A soy brined turkey is one of my favorite dishes on the planet. The problem is that soy sauce affects estrogen dominance and once Dr Will Cole told me to omit it from my diet, my estrogen levels balanced out. Luckily I found a delicious alternative to use from Ocean's Halo

NoSoy Soy Sauce Brined Thanksgiving Turkey

For Brine (16-24 pound turkey)

  • 2 gallons cold water
  • 10 ounces NoSoy Soy sauce from Ocean's Halo
  • 1/2 cup kosher salt
  • 1/2 cup organic sugar
  • 2 tablespoons dried sage
  • 1 tablespoon dried thyme
  • 4 bay leaves

For Roasting Turkey

  • 4 tablespoons French butter, melted
  • salt and pepper
  • chicken broth


  • 3 gallon stockpot
  • Brining bag
  • Roasting pan with V-rack
  • Kitchen Twine
  • Basting or pastry brush
  • Meat Thermometer

The night before roasting, remove giblets. Rinse turkey and in large stock pot, combine all brine ingredients. Make sure salt is dissolved. Place turkey inside the brining bag and pour the mixture over the turkey. Seal the bag securely with a tie and refrigerate overnight. Before roasting, remove the turkey and drain the brine then rinse and pat dry with paper towels.

Roasting the Turkey

Adjust the oven rack to lowest position and heat the over to 425 degrees. Set the V rack inside the roasting pan and spray it with avocado oil. Trim the turkey tail and tie the legs together with kitchen twine, then tuck the wings under the bird. Brush the breast-side of the turkey with half of the butter then season with salt and pepper. Lay the turkey breast-down. Brush the back with the remaining butter then season with salt and pepper. Roast for 1 hour.

Remove the turkey from the oven and lower temperature to 325 degrees. Tip the juice from the cavity of the turkey into the pan and flip the turkey breast-side up using kitchen towels or potholders.

Roast the turkey until the thigh registers 175 degrees on an instant-read thermometer, 1 to 2 1/2 hours longer. Add water or chicken broth to roasting pan as needed to prevent burning.

Transfer turkey to a carving board and let rest for 30 minutes before carving.