Soy Thanksgiving

November 1, 2018 Ohio Soybean Council

Did you know that Ohio’s chickens and turkeys eat 16.2 million bushels of soybeans every year? You can make your Thanksgiving even more soy-friendly by using these recipes at your holiday table.

Soymilk Pumpkin Pie

Courtesy of Genius Kitchen


  • 3cup sugar
  • 1teaspoons ground cinnamon
  • 1teaspoon salt
  • 1teaspoon ground ginger
  • 1teaspoon ground nutmeg
  • 1teaspoon ground cloves
  • 1(15 ounce) can pumpkin
  • 1cups soymilk
  • large eggs
  • 1(9 inch) pie shells (purchased, thawed if frozen or using your pastry recipe)


  1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves; add pumpkin, soy milk, and eggs; whisk until well blended.
  2. Pour mixture into unbaked pastry.
  3. Set pie on bottom rack of a 425°F oven; bake for 15 minutes, then reduce temperature to 350°F; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
  4. Set pie on a rack until cool to touch, at least 2 hours.
  5. After serving, chill any remaining pie in an airtight container.

Soy Sauce Turkey Marinade

Courtesy of Taste of Home


  • 2 cups water
  • 1-1/2 cups chicken broth
  • 1 cup reduced-sodium soy sauce
  • 2/3 cup lemon juice
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon pepper
  • 2 large oven roasting bags
  • 1 turkey (12 to 14 pounds)


  1. Combine the first seven ingredients; set aside and refrigerate 1 cup for basting. Place one oven roasting bag inside the other. Place turkey inside inner bag; pour in remaining marinade. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate overnight, turning several times.
  2. Remove turkey; drain and discard marinade.
  3. Preheat oven to 325°. Place turkey on a rack in a large roaster. Bake, uncovered, 3 to 3-1/2 hours or until a thermometer inserted in a thigh reads 170°. Baste frequently with reserved marinade. When turkey begins to brown, cover lightly with a tent of aluminum foil.
  4. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy; serve with turkey.