If brining a turkey in salt water creates a tender, juicy bird, could a turkey brined in pickle juice be even better?
I Tried a Pickle-Brined Turkey—Here’s What I Really Thought
Published on Nov. 14, 2024
I created this pickle-brined turkey recipe because my husband is a pickle fanatic. He’s obsessed with pickles and is even known to steal them off other people’s plates. I thought a blend of dill pickle juice, salt and spices would make a moist turkey with just the right amount of tangy dill pickle flavor.
I hadn’t done much meat brining before trying this recipe. Luckily, the process is very straightforward, which is great news for brining newbies: Just submerge the turkey in pickle-flavored liquid for 12 hours. (Our brining guide has more in-depth information on this technique.) The liquid creates a tender texture and infuses the meat with flavor.
The finished pickle-brined turkey has lots of color—golden brown with a yellow hue from the pickle juice. The meat has a light pickle flavor, and it’s really juicy. I added red potatoes and onions to the pan. Both taste pretty good with a hint of pickle! I even used the carcass to make homemade turkey stock and turkey gravy, and guess what? They have some pickle flavor, too. My husband was in heaven.
Ingredients for Pickle-Brined Turkey
For the brine:
- 2 quarts dill pickle juice
- 2 quarts water
- 5 tablespoons kosher salt
- 2 tablespoons pickling spice
- 4 sprigs fresh dill
- 1 turkey (10 pounds)
To roast in the pan:
- 2 medium yellow onions, divided
- 9 pickle spears, divided
- 3 sprigs fresh dill
- 3 medium red potatoes
- 2 tablespoons vegetable oil
For the basting sauce:
- 4 tablespoons melted butter
- 1 tablespoon brown or Dijon mustard
- 1 tablespoon vegetable oil
- 1 teaspoon dill pickle juice
Editor’s Tip: Choose the best turkey for your schedule—either fresh or frozen will work. Plan to allow thawing time for frozen turkeys. Avoid pre-basted birds since this recipe will take care of the brining.
Tools You’ll Need
- Oven bags: Look for turkey-sized oven bags stocked with food wraps. Used during brining, the bag makes it easier to keep the turkey submerged in the liquid.
- Roasting pan: A large, sturdy roasting pan is a versatile tool for making roast turkey and other roasted dishes. Choose one that comes with a metal rack.
- Digital thermometer: Quickly check the temperature of the turkey with a digital thermometer inserted into the thigh meat.
Directions
Step 1: Brine the turkey
Line a large stockpot or food-safe plastic bucket with a turkey oven bag. Pour in the pickle juice, 2 quarts of water, kosher salt, pickling spice and four sprigs of fresh dill; stir to combine the ingredients. Remove the giblets and neck bone from the turkey. (Save them for make-ahead gravy.)
Tuck the wings behind the top of the bird. Lower the turkey into the brine, turning it until it’s submerged. Tie the top of the turkey bag closed. If necessary, set a heavy plate or bowl on top of the turkey to keep it submerged. Place the bucket or pot in the fridge and let the turkey brine for 12 hours.
Editor’s Tip: If you don’t have a pot or bucket, or if you don’t have space available in the fridge, put the bag with the brine and turkey into a large cooler filled with ice.
Step 2: Prepare the turkey
Preheat the oven to 325°F. Have a roasting pan ready with a small rack in the bottom. Move the oven rack down one notch, so the top of the turkey won’t be too close to the heating element. Remove the turkey from the brine and let the excess liquid drain away; discard the brine and bag.
Slice one of the onions into quarters. Place the quarters in the turkey cavity, along with six of the pickle spears and three fresh dill sprigs.
Use kitchen twine to tie the legs together. Set the turkey into the roasting pan. Slice the remaining onion into quarters; slice the red potatoes into 1-1/2-inch pieces. Place the onions, potatoes, remaining pickle spears and 2 tablespoons of oil into a small bowl; toss the ingredients together. Scatter the onions, potatoes and pickles around the turkey in the roasting pan.
Step 3: Brush with sauce and roast
Combine the melted butter, mustard, a tablespoon of vegetable oil and a teaspoon of pickle juice in a small bowl. Use a brush to spread this sauce over the entire surface of the turkey. Put the turkey into the oven with the legs toward the back. Roast the turkey until a digital thermometer inserted into the thickest part of the thigh reads 170° to 175°F, about 2 hours and 30 minutes (roughly 15 minutes per pound).
Baste the turkey twice with extra melted butter during the last hour of roasting.
Step 4: Rest the turkey
Pull the turkey from the oven, and loosely cover it with foil for 20 minutes. Transfer the turkey to a serving platter, and place the roasted onions and potatoes around the bird. Add optional garnishes around the turkey, like fresh dill sprigs, dill pickle spears or gherkins. Carve and serve.
Pickle-Brined Turkey Tips
How long does it take to roast a pickle-brined turkey?
In this recipe, the 10-pound, pickle-brined turkey takes about 2 hours and 30 minutes to roast through. Have a digital thermometer on hand to check the temperature in the thigh, which should be 170° when finished.
What sides can you serve with pickle-brined turkey?
This pickle-flavored turkey is delicious with all the classic side dishes that one thinks of for roast turkey. Roast red potatoes in the pan with the bird, or serve creamy mashed potatoes. Or, keep the sides pickle-themed with dill pickle potato salad and air-fried pickle slices. Another option is to go with the classics—serve the turkey with traditional holiday stuffing, gravy and buttery Parker House rolls.
