Chef Jacobs' Turkey Brine
This Thanksgiving brine comes from Chef Randall Jacobs, executive chef at Elate, a River North hotspot for new American cuisine and brunch. The secret? Giant ziplock bags, like the kind this new father says he uses to store the clothes his 1-year-old is constantly outgrowing.
See more Thanksgiving recipes from Chicago chefs
- 1/2 gallon water
- ¼ c sugar
- 1/2 c sea salt
- 1 oz fresh rosemary
- 1 oz fresh sage
- 1 oz fresh thyme
- 1 oz oregano
- ¾ gallon ice
- peel of two oranges
- In a large stock pot combine water, sugar, sea salt, rosemary,
sage, thyme, and oregano and bring to a boil, stirring frequently
to dissolve salt and sugar.
- Place ice in a large bowl; remove mixture from heat and pour
over ice and add orange peel.
- Pass through a chinois and reserve both liquid and dry
- Wash and dry turkey and remove innards. Place the turkey in the
bag and add dry ingredients. Place bagged turkey in a large mixing
bowl, being sure that the bag opening is upright.
- Slowly pour the brine into the bag, covering the turkey ¾ of
the way. Remove excess air, allowing the turkey to be better
- Seal the bag (reinforce with duct tape) and place in
- Remove, carefully drain off excess brine and pat dry. Discard
brine and prepare turkey according to your recipe.