Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pickle-Brine Turkey

Pickle-Brine Turkey

Pickle-Brine Turkey is a unique and flavorful method that uses the tangy, savory power of pickle brine to infuse your turkey with moisture and a subtle zest, resulting in a juicy, tender bird perfect for holiday celebrations or any special dinner.

  • Total Time: Approximately 15 minutes prep + 12-24 hours brining + 3-4 hours cooking + 20 minutes resting
  • Yield: Serves 10-14 people

Ingredients

Main Ingredients

  • Whole Turkey: 10-14 pounds
  • Pickle Brine: enough to fully submerge the turkey (store-bought or homemade with vinegar, salt, and spices)
  • Fresh Herbs: 2 tbsp each of chopped rosemary, thyme, and parsley
  • Garlic Cloves: 4-6 cloves, minced
  • Butter or Olive Oil: 1/2 cup softened butter or olive oil for basting
  • Black Pepper: 1 tsp freshly ground

Instructions

  1. Prepare the Brine: Gather your pickle brine, either store-bought or homemade by mixing vinegar, salt, and spices. Chill the brine in the refrigerator until cold.
  2. Brine the Turkey: Place the whole turkey in a large brining bag or container, cover completely with the chilled pickle brine, seal tightly, and refrigerate for 12 to 24 hours to allow deep flavor infusion.
  3. Remove and Dry: Take the turkey out of the brine and pat it thoroughly dry with paper towels to ensure crispy skin during roasting.
  4. Add Herb and Butter Rub: Mix softened butter with chopped garlic, fresh herbs, and black pepper. Gently lift the turkey skin and spread this mixture underneath and over the surface to maximize flavor and moisture.
  5. Roast to Perfection: Preheat oven to 325°F (165°C). Place the turkey breast-side up on a roasting rack. Roast, basting occasionally with pan juices or butter, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  6. Rest Before Carving: Let the turkey rest at room temperature for at least 20 minutes after roasting to allow the juices to redistribute, ensuring moist and tender slices.

Notes

  • Cold Brine is Key: Keep both brine and turkey refrigerated during the brining process to prevent bacterial growth.
  • Don’t Overdo It: Limit brining to 12-24 hours to avoid excess saltiness or overly tangy flavor.
  • Dry Thoroughly: Ensure the turkey skin is completely dry before roasting to achieve a golden, crispy crust.
  • Use a Meat Thermometer: Verify internal temperature for safe and perfect cooking.
  • Resting is a Must: Rest the bird before carving to maximize tenderness and juiciness.
  • Author: Lina
  • Prep Time: 15 minutes (plus 12-24 hours brining time)
  • Cook Time: 3 to 4 hours (depending on turkey size)
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice (about 4 oz cooked turkey)
  • Calories: 250
  • Sugar: 0g
  • Sodium: 650mg
  • Fat: 12g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 32g
  • Cholesterol: 90mg

Keywords: pickle-brine turkey, turkey brine recipe, juicy turkey, holiday turkey, brining turkey, flavorful turkey, easy turkey recipe, thanksgiving turkey