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Pickle‑Brine Turkey

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Juicy, savory, and with a subtle tang, this Pickle-Brine Turkey is a game-changer for your holiday table or weekend feast. The pickle juice brine ensures tender meat and flavorful bites, while the crispy skin finishes it off beautifully.

Ingredients

  • Pickle Juice: 4 cups (dill or garlic variety preferred)
  • Water: 6–8 cups (to fully submerge turkey)
  • Kosher Salt: 1 cup
  • Sugar: 1/3 cup (light brown or granulated)
  • Whole Peppercorns: 1 tablespoon
  • Pickling Spices or Fresh Herbs: 2 tablespoons (thyme, dill, bay leaf)
  • Aromatics: 1 onion (quartered), 4 garlic cloves (crushed), 1 lemon (halved)
  • Whole Turkey: 12–15 lbs, thawed, giblets removed
  • Butter or Oil: For rubbing the skin
  • Optional Spices: Paprika, cracked pepper, dried herbs

Instructions

  1. Preheat Your Equipment: No heat needed yet — prepare brining container.
  2. Combine Ingredients: In a large vessel, mix pickle juice, water, salt, sugar, peppercorns, herbs, and aromatics.
  3. Prepare Your Cooking Vessel: Submerge turkey completely and refrigerate for 12–24 hours.
  4. Assemble the Dish: Remove from brine, rinse, pat very dry. Rub skin with butter/oil and season lightly.
  5. Cook to Perfection: Roast at 325–350°F until internal temp reaches 165°F in the thigh (about 13 min per lb).
  6. Finishing Touches: Rest turkey 15–20 minutes after roasting before carving.
  7. Serve and Enjoy: Slice and serve with your favorite sides. Garnish with herbs or pickles for fun.

Notes

  • Don’t over-brine — 12–24 hours is perfect for a whole bird.
  • Dry the turkey well before roasting for crispy skin.
  • Reserve some pickle juice for a basting glaze or gravy twist.
  • Adjust salt if your pickle juice is already quite salty.

Nutrition

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