Ingredients:

• Makes enough brine for one 18 to 20-pound turkey

• 18-20 pound Turkey

• 4oz Shio Koji

• 1/2 cup Sea Salt (110g)

• 10 cups water (2400 ml)

• 2 Lemon and your favorite herbs

How to prepare a turkey the night before:

1. Soak a turkey overnight in a solution of shio koji, salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Follow our instructions to prepare a perfect brined turkey for your next feast.

How to make:

1. Position a rack in the lower third of an oven and preheat to 400°F. Place the turkey on a rack in a large roasting pan.

2. Roast for 30 minutes, then reduce the oven temperature to 325°F.

3. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into the thigh registers 175°F, about 2 hours more.

4. Transfer the turkey to a carving board, tent with foil and let rest for about 30 minutes before carving. Serves 12 to 14.