If you’re looking for a new way to spice up your Thanksgiving, look no further! This recipe for pickle-brined turkey is packed with spices, but the main ingredient is, you guessed it, pickle juice!
How To Use Pickle Brine to Spice Up Your Thanksgiving Turkey:
2 large garlic cloves, smashed
1 tbsp. whole black peppercorns
2 tsp. celery seeds
1 tbsp. mustard seeds
2 tsp. dill seeds
3/4 cup kosher salt
3 cups dill pickle juice
10-15 lb. turkey
In a large pot, add 4 quarts of water, followed by the garlic, peppercorns, celery seeds, mustard seeds, dill seeds, and salt. Stir the the mixture together, cover with a lid, and bring it to a simmer over medium-high heat. Remove the pot and allow it to sit until it is no longer steaming. Then, place it in the refrigerator and allow it to cool completely. Remove from the refrigerator and pour in 3 quarts of water, followed by the pickle juice. Place a large brining bag in a pan, and add the turkey to it. Pour in the pickle juice mixture and spices on the turkey, and seal the bag, getting as much air out as possible.
Place in the refrigerator and brine overnight. Remove it from the refrigerator and pat it dry with a paper towel, and place it on a roasting rack. Let it sit for an hour at room temperature, then roast it for 45 minutes at 450 degrees. Then, reduce the heat to 325 degrees and roast to 2.5 to 4 hours, depending on the size of your turkey. To make sure your turkey is completely cooked, make sure a thermometer reads at least 165 degrees in the thickest part. Remove the turkey from the oven, cut, and enjoy!
Raised in Fayetteville, Arkansas, Colleen grew up cheering on the Razorbacks, fishing with her dad, learning about southern hospitality from her mom, and enjoying the best of The Ozarks. When she's not writing, she's likely spoiling her black lab, playing pranks on her husband, chasing around her nieces and nephews, or rearranging her house.