Shio koji turkey

rjhepman

Hi All. I just watched Tim Chin's Butterball Rotisserie-Style Chicken video (https://www.chefsteps.com/activities/butterball-rotisserie-style-chicken) and I want to use his STPP + shio koji technique for my Thanksgiving turkey. Has anybody used this technique using shio koji, and if so, can you comment on how much to add to the brine? Thank you!!

ipreferale

Hey Ronald, they are two completely separate brines. Review the text and you should see that. You do not add the Shio Koji to the original brine.