Pickle-Brine Turkey

Total Time Prep: 35 min.+ brining Cook: 2-1/2 hours
Yield 14 servings
Test Kitchen Approved
If brining a turkey in salt water creates a tender, juicy bird, wouldn't a pickle-brine turkey be even better? The answer is yes!

Ingredients

  • BRINE:
  • 8 cups hot water
  • 5 tablespoons kosher salt
  • 2 tablespoons mixed pickling spices
  • 4 fresh dill sprigs
  • 8 cups dill pickle juice
  • TURKEY:
  • 1 large turkey-size brining bag
  • 1 turkey (10 to 12 pounds)
  • 2 medium onions, quartered
  • 9 dill pickle spears, divided
  • 3 fresh dill sprigs
  • 2 tablespoons canola oil
  • SAUCE:
  • 4 tablespoons butter, melted
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon canola oil
  • 1 teaspoon dill pickle juice

Directions

  1. In large stockpot or container, combine first four ingredients; stir until salt is dissolved. Add pickle juice; allow brine to cool. Place the turkey-size brining bag inside a shallow roasting pan; place turkey inside bag. Pour brine over turkey. Seal bags, pressing out as much air as possible; turn to coat turkey. Refrigerate 12-14 hours, turning occasionally.
  2. Preheat oven to 325°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Place half the onions, 6 pickle spears, and fresh dill inside cavity. Tuck wings under turkey; tie drumsticks together.
  3. Place remaining onions, pickle spears and oil below rack around turkey.
  4. In a small bowl, combine melted butter, mustard, oil and pickle juice. Brush mixture over outside of turkey.
  5. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2 - 3 hours. (Cover loosely with foil if turkey browns too quickly.)
  6. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.

Nutrition Facts

1 serving: 418 calories, 22g fat (7g saturated fat), 184mg cholesterol, 165mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 52g protein.

Brining creates a moist and tender roast turkey. When that brine is made with pickle juice, you get a pickle-brined turkey that's especially flavorful and fun. —Nancy Mock, Southbridge, Massachusetts
Recipe Creator
Community Cook

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