Pickle-Brine Turkey

I created this pickle-brine turkey recipe because my husband is a pickle fanatic. He is 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 juicy meat has a light pickle flavor. I added red potatoes and onions to the pan, and both taste amazing 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.

Why pickle-brine turkey?

Brining a turkey in any solution, not just pickle juice, tenderizes the meat while adding flavor and moisture. The acid from the brine breaks down the turkey’s muscle fiber, making the meat softer and allowing the cells to retain moisture that won’t all evaporate during the cooking process. Plus, the brine’s yummy ingredients will infuse into the turkey. That’s why we opt for pickle juice here! It’s a ready-made brine that has all the great flavors we love from pickles.

Ingredients for Pickle-Brine Turkey

• Kosher salt: For this recipe, it’s very important that you buy Kosher salt, not iodized salt. Kosher salt’s granules are much larger than iodized salt’s, which means that 5 tablespoons of iodized salt will be more potent and saltier than 5 tablespoons of Kosher salt.
• Pickling spices: You can make a homemade pickling spice mix or buy one from the store. It usually contains bold, whole spices like mustard seeds, allspice, coriander seeds, cloves, ginger, red pepper flakes, bay leaves and cinnamon.
• Dill: Fresh dill is the true flavor marker of pickles, and we’ll need a lot of it in this pickle-brine turkey recipe. The dill goes in the brine and mixes with the vegetables that cook underneath the turkey. If you have any extra sprigs, stuff them into the cavity of the bird so the dill’s aroma permeates from the inside.
• Pickle juice: There are many types of pickles you can buy, but if it’s your first time making this recipe, we recommend sticking with a jar of dill pickles for a straightforward pickle flavor. Be sure to buy the spear variety (or whole pickles to later cut into spears) to mix with the onions and cook underneath the turkey.
• Turkey: 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.
• Onions: Onions bake underneath the turkey, infusing their aroma and flavor deep into the bird’s meat to add a bit of sharpness and pungency.
• Dill pickle spears: Make sure the pickles in the jar are cut into spears, and buy the best pickles for a quality flavor.
• Sauce: Before baking, the outside of the bird will be covered in a sauce made from butter, spicy brown mustard, oil and a bit more pickle juice. As the sauce bakes on the bird, it becomes caramelized and crispy, adding a ton more flavor to the skin that will soak into the bird and the vegetables.

Tools You’ll Need

• Oven bag: Turkey-sized oven bags are stocked in grocery stores 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: Make the brine

In a large stockpot or container, combine the hot water, Kosher salt, pickling spices and fresh dill. Stir everything together until the salt is fully dissolved. Add the pickle juice, and allow the brine to cool to room temperature.

Step 2: Brine the turkey

Place a turkey-size brining bag inside a shallow roasting pan. Place the turkey inside the bag and pour the room-temperature brine over the turkey. Seal the bag closed, pressing out as much air as possible. Turn the bag to coat the turkey fully with the brine.

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 for 12 to 14 hours, turning the turkey occasionally.

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 3: Prep the turkey

Preheat the oven to 325°F. Remove the turkey from the brine, rinse it and pat it dry. Discard the brine.

Editor’s Tip: Move the oven rack down one notch so the top of the turkey isn’t too close to the heating element.

Place the turkey on a rack in a shallow roasting pan, breast side up and add half the onions, six pickle spears, and fresh dill inside the cavity.

Tuck the wings under the turkey and tie the drumsticks together using kitchen twine. Toss the remaining onions, pickle spears and canola oil together, then place them under the turkey.

Step 4: Brush with the sauce

In a small bowl, stir together the melted butter, spicy brown mustard, canola oil and pickle juice. Using a small brush or clean fingertips, rub the sauce all over the outside of the turkey.

Step 5: Roast and rest

Slide the pan into the oven with the legs toward the back. Roast the turkey, uncovered, until a thermometer inserted in the thickest part of the thigh reads 170° to 175°, 2 hours and 30 minutes to 3 hours. If the turkey’s skin is browning too quickly, cover it loosely with foil. Remove the turkey from the oven, then tent it with foil. Let it stand 20 minutes before carving.

Editor’s Tip: Baste the turkey twice with extra melted butter during the last hour of roasting.

Recipe Variations

• Try another pickle flavor: Instead of dill pickles, for nuanced flavor play around with other types of pickles from the store, like bread and butter, half or full sour, spicy, sweet or even pickled peppers.
• Make it spicy: Prefer things a little spicier? Buy spicy pickles for a bit more heat, or add hot sauce or red pepper flakes to the brine or sauce.
• Include other vegetables: I love to put as many vegetables as possible underneath a turkey when I roast it. It’s like a built-in side! Add big chunks of potatoes and carrots with the pickles and onions underneath the bird before roasting.
• Add a little sweetness: For a complex, nuanced flavor, add a teaspoon of brown sugar to the brine or sauce. This won’t make it sweet, but it will balance flavors a bit more so it’s not all savory.

How to Store Pickle-Brine Turkey

To store leftover pickle-brine turkey, break down the turkey and let everything cool to room temperature. Store the pieces in an airtight container and keep them in the refrigerator for up to four days. Use the meat in creative leftover turkey recipes like soups, savory pies and casseroles!

Can you make pickle-brine turkey ahead of time?

I don’t recommend cooking the bird ahead of time. It’s best served freshly cooked from the oven with a bit of resting time so the juices can redistribute after cooking. However, keep in mind you will have to get started on this recipe the day before cooking, which will take a lot off your plate on Thanksgiving Day. Clear more of the day by preparing other make-ahead Thanksgiving recipes like cranberry sauce, Thanksgiving pies and mashed potatoes.

Pickle-Brine Turkey Tips

How long do you brine a turkey in pickle juice?

It takes 12 to 14 hours to brine a turkey in pickle juice. It’s recommended to brine for one hour per pound of the bird. You could brine the turkey for up to 24 hours, but anything over that will over-brine the turkey, turning the meat mushy and making it too salty.

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.

How do you serve pickle-brine 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 with 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.