Although roasted turkey is a stapler at big holidays (Thanksgiving, New Year,..), it’s still great to serve it for dinner when you have an appetite for. This Pickle-Brined Turkey is then recommended here. It’s now one of my favorite recipes for turkey. Juicy and tangy, this turkey blows my taste buds away. If you are hosting a family or friend weekend gathering, just give this a go. Enjoy!
Pickle-Brined TurkeyCourse: DinnerCuisine: AmericanDifficulty: Medium
1 (12-lb.) turkey, giblets removed
4 c. pickle juice
2 lemons, halved
1 head garlic
1 onion, cut into wedges
1 bunch fresh dill
1/2 c. (1 stick) melted butter
1 c. kosher salt
1/3 c. sugar
Freshly ground black pepper
1 tsp. Old Bay seasoning
Pickle chips, for serving
- Lay turkey in a large pot and pour over pickle juice and 6 cups water. Add salt and sugar and season generously with pepper. Cover with plastic wrap and place in refrigerator for 8 to 12 hours.
- Preheat oven to 350° F with rack positioned in lower third.
- Remove turkey from brine and rinse under cold water; pat dry with paper towels. Generously season with salt and pepper and stuff with lemons, garlic, onion, and dill.
- Add melted butter and Old Bay to a small bowl, whisk to combine. Brush all over outside of turkey and season with salt and pepper.
- Tie legs together with kitchen twine and tuck wing tips under body. Place turkey breast-side up on a roasting rack set inside a large roasting pan.
- Bake in preheated oven, basting every 45 minutes with pan juices, until meat at the thigh registers 165°, 3 to 4 hours.
- Let it cool for 20 minutes before slicing. Serve over pickle chips.