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Acme’s Turkey Brine, A Holiday Classic

You might ask yourself, “Why bother with a brine?” The short answer is to help attain the goal of a tasty, moist roast turkey. You need a little equipment and planning (about 24 hours ahead) for this, but it will be worth your efforts! You will need to gather the following equipment: Brining bag(s), Large stock pot, Cooking twine (to tie bag closed), Whisk, and an assistant to help you.

DIFFICULTY

Medium

TIME

4 Hours +

BUDGET

The Ingredients

Serves: 14

12 pound turkey
16 cups of water
1 TB paprika
1 TB chili powder
½ bunch of fresh parsley
1 yellow onion, cut into quarters
2 sprigs fresh rosemary
2 sprigs fresh thyme
5 garlic cloves, lightly smashed
½ cup brown sugar
¾ cup Acme Superior Salt Mix
4 cups ice
2 whole oranges, thickly sliced
2 whole lemons, thickly sliced

Tips

KEEP IN MIND

Make sure you have twine if you are using a brining back- to tie it shut and prevent any spilling.
Clean out items in your fridge to make room for the turkey and the brine- it will take up some space!
Have an assistant (we call this sous chef), ready to help you when it’s time to pour the brine into the bag. They will need to hold it open while you pour, otherwise a spill is near, and we don’t want your hard work going to waste.

The Method

Slow cooker Method

Step 1

Remove the turkey from the plastic wrap, remove the neck, gizzard and other organs. Rinse the turkey well with cold water and place it into whatever vessel you are brining it in (bag, or clean bucket, or larger stock pot, etc.) Make sure you have enough space to place whatever you use into the refrigerator.

Step 2

Bring 16 cups of water to a rapid boil in a large stock pot. Whisk in the seasonings including the Acme Seasoning and the brown sugar. Then add orange and lemon slices, onion, rosemary, thyme and garlic. Continue to boil for 15 to 20 minutes. Remove from the heat, allow to cool slightly (approximately 10 to 15 minutes) then add the 4 cups of ice.

Step 3
When the brine has reached room temperature, carefully pour into the vessel (brining bag is a 2 person job) over the turkey. Tightly pull the bag up around the turkey, forcing the brine to fully encase the bird. Twist the top around a few times and then tie tightly with twine. The whole bird should be submerged in liquid. Place in the refrigerator for 24 hours. (You can brine too long, damaging the meat.)

Step 4
Remove the turkey from the brine and rinse with cold water. Pat dry. Follow directions for Roast Turkey.

Step 5
Refrigerate until chilled. Best if you can make it one day ahead to allow the flavors to come together.