Pickle-Brined Turkey

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 Turkey

Recipe by GenevaWatsonCourse: 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.

Recipe Video


Source: https://www.delish.com/cooking/recipe-ideas/recipes/a56374/pickle-brined-turkey-recipe/

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