Like I mentioned on a previous post, Kikkoman had contacted me about participating in their “Kikk-ed” up Thanksgiving campaign – incorporating Kikkoman products into your Thanksgiving dinner. They provided recipes for a Savory Turkey Brine, Green Bean Casserole, Glazed Yams, and Panko Crusted Potato. I agreed to try out their recipes and share my Kikkoman (trial) Thanksgiving experience.
They sent me a generous package of Kikkoman products along with a $25 gift card to purchase fresh ingredients. There was also a handy Kikkoman apron, a set of tongs, and a cute rubber ducky carrying a bottle of Ponzu.
I decided to oven roast some turkey and prepare two of the sides, the green bean casserole and the glazed yams. The recipes were easy to follow and prepare. After I handful of hours, I had a counter top filled with colorful dishes that were ready to be consumed!
In the beginning, I thought about actually preparing a whole turkey, maybe something in the 8 to 10 lb range. It seemed exciting since I’ve never roasted a turkey before. However, most of the ones I found were way over 14 lbs and that was a bit too much, in terms of servings and also its ability to fit in my fridge. Therefore, I ended up buying two huge pieces of turkey thigh, bone and skin on, and weighed just a little under 4 lbs.
The original recipes can be found on the Kikkoman website, but I will re-post them here for your convenience. I made a few modifications in terms of serving size, but other than that, stuck pretty closely to their recipe.
Savory Turkey Brine
(Original recipe can be found here)
Ingredients: (Modified for 4 lbs of turkey meat)
- 4 cups cold water
- 5 tbsp Kikkoman Naturally Brewed Soy Sauce
- 2 tbsp kosher salt
- 2 tbsp sugar
- 1/2 tbsp dried sage
- 1/2 tbsp dried celery seed
- 1/4 tbsp dried thyme
- In a large stockpot or bucket, mix all ingredients except for the turkey.
- Stir well until all the salt is dissolved.
- Place turkey in pot (or a brining bag), add brine, and cover with a lid.
- Refrigerate overnight, or at least 8 hours.
- Remove turkey from brine, rinse well.
- Roast turkey in the oven at 375 degrees until meat reaches an internal temperature of 175 degrees (about 1.5+ hours). Use a probe thermometer to make sure the turkey is ready, even at the thicker parts of the thigh.
I had the turkey sitting in a brining bag overnight in the fridge. It might seem a bit unnecessary, but it is quite a convenience. It takes up much less space in the fridge than a large pot and it’s quick and easy clean up. I removed the turkey from the brining liquid and transferred it to the roasting rack. I took a couple sprigs of rosemary and started tucking it everywhere around the thighs. Rosemary is so aromatic!
The turkey turned out fantastic! It looked so delicious coming out of the oven. I was impressed. I’ve always been a fan of brining and marinating, especially overnight. It really adds flavors to the meat and helps the meat stay moist during cooking. The meat turned out so tasty and so moist. The turkey did not require too much effort to ensure such great tastes. I’ve noticed that sometimes roasted turkey meat comes out too salty and it totally kills my taste buds, but this was not the case at all. The flavors were not overwhelming, but in my opinion just right. The turkey was so delectable. I will definitely be using this brining recipe again.
Green Bean Casserole
(Original recipe can be found here)
Ingredients: (Makes 8 servings)
- 1.5 lbs fresh string beans, blanched
- 5 tbsp butter
- 1 10oz package fresh mushrooms, sliced
- 1/2 cup sliced onions
- 2 cloves of garlic, crushed
- 1 can Cream of Mushroom soup
- 1 cup Kikkoman Panko Bread Crumbs
- Layer the blanched string beans in the bottom of a greased casserole dish.
- Melt butter in a large skillet.
- Saute the mushrooms, onion, and garlic in the butter until the onions are soft.
- Add the can of mushroom soup.
- Stir to combine soup and vegetables int he skillet.
- Pour mixture over the string beans.
- Sprinkle with Panko Bread Crumbs.
- Bake at 350 degrees for 20 minutes or until breadcrumbs are browned.
The green bean casserole was alright. It makes a nice light side dish, but I found it to be a little on the bland side. The panko bread crumbs accompanies the dish very well and makes a pleasant, crunchy topping for the casserole.
(Original recipe can be found here
Ingredients: (Modified for 4 servings)
- 4 medium yams
- 1/6 cup butter (about a little less than 3 tbsp)
- 2/3 cup Kikkoman Teriyaki Baste and Glaze with Honey and Pineapple*
- 2/3 tbsp cinnamon
- 2/3 tbsp nutmeg
- Peel and cut yams into 1/2 pieces.
- Place yams in nonstick casserole dish.
- Bake at 350 degrees for 30 minutes until soft.
- Meanwhile, combine butter, Teriyaki Baste and Glaze, cinnamon, and nutmeg in a saucepan
- and heat until butter melts.
- Thoroughly stir glaze mixture and pour over yams.
- Return yams to oven, cook for another 10 minutes.
*The original recipe called for the Teriyaki Baste and Glaze with Honey and Pineapple. I used the regular Teriyaki Baste and Glaze (since that was what was provided) and added a few squirts of honey.
Instead of baking the yams (i think they’re actually orange sweet potatoes) in a large casserole dish, I used these single-cup glass ramekins. I’m such a fan of these ramekins. They also came with lids.
The glazed yams were delicious! I rarely prepare my potatoes or yams with a glaze. I normally either bake it as is, or toss chopped yams in olive oil and herbs. I’m always afraid that with a glaze, the dish might end up being too sugary and take away from the natural sweetness of the potato or yam. In this case, the dish was just sweet enough and the flavors were just right. The level of sweetness might be different because I used the regular Teriyaki Baste and Glaze and added honey myself, but it was still very tasty! The cinnamon and nutmeg also added a nice touch to the yams.
That was a great meal and there were leftovers too. It was lots of fun preparing those dishes. Although I still have yet to try to roast an entire turkey, it doesn’t sound as intimidating to me now that I have been introduced to a nice brining recipe and handy brining bags. Thanks Kikkoman for sponsoring this meal!
I can’t wait to use rest of the Kikkoman products. I’ve enjoyed their organic soy milks before and they are quite tasty, especially the one infused with green tea. I’ve always been a fan of Ponzu, citrus seasoned soy sauce. It makes such a nice sweet and tangy dressing or dipping sauce. I haven’t tried their Teriyaki Takumi collection sauces before. This Takumi pulled pork sandwich sounds like a lot of fun. I’ve also got my eyes on this Chinese roasted duck recipe on their website.
Disclaimer: The products and recipes were provided to me by Kikkoman for review. A gift card was provided to purchase the ingredients. No other compensation was received for this post. The post was written by LookyTasty and all opinions expressed are solely mine.