{"id":2077492,"date":"2024-11-14T17:43:38","date_gmt":"2024-11-14T23:43:38","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=2077492"},"modified":"2024-11-15T09:21:20","modified_gmt":"2024-11-15T15:21:20","slug":"pickle-brined-turkey","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/pickle-brined-turkey\/","title":{"rendered":"I Tried a Pickle-Brined Turkey\u2014Here\u2019s What I Really Thought"},"content":{"rendered":"I created this pickle-brined turkey recipe because my husband is a pickle fanatic. He's <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-to-make-when-you-are-obsessed-with-pickles\/\" rel=\"noopener noreferrer\">obsessed with pickles<\/a> 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 <em>just<\/em> the right amount of tangy dill pickle flavor.\r\n\r\nI 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 <a href=\"https:\/\/www.tasteofhome.com\/article\/this-is-everything-you-need-to-know-about-brine\/\" rel=\"noopener noreferrer\">brining guide<\/a> has more in-depth information on this technique.) The liquid creates a tender texture and infuses the meat with flavor.\r\n\r\nThe finished pickle-brined turkey has lots of color\u2014golden 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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-turkey-stock\/\" rel=\"noopener noreferrer\">homemade turkey stock<\/a> and turkey gravy, and guess what? They have some pickle flavor, too. My husband was in heaven.\r\n<h2>Ingredients for Pickle-Brined Turkey<\/h2>\r\n<img class=\"alignnone wp-image-2078526 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pickle-Brined-Turkey_TOH.Nancy-Mock-1.jpg?fit=700,1024\" alt=\"Raw turkey on a tray surrounded by ingredients: pickles, onions, a half lemon, dry spices, a dish of sugar, a bowl of mustard, a cup of olive oil, a stick of butter with a festive wrapper, and a sprig of dill.\" width=\"700\" height=\"1024\" \/>\r\n\r\n<strong>For the brine:<\/strong>\r\n<ul>\r\n \t<li>2 quarts dill pickle juice<\/li>\r\n \t<li>2 quarts water<\/li>\r\n \t<li>5 tablespoons kosher salt<\/li>\r\n \t<li>2 tablespoons <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-pickling-spice\/\">pickling spice<\/a><\/li>\r\n \t<li>4 sprigs fresh dill<\/li>\r\n \t<li>1 turkey (10 pounds)<\/li>\r\n<\/ul>\r\n<strong>To roast in the pan:<\/strong>\r\n<ul>\r\n \t<li>2 medium yellow onions, divided<\/li>\r\n \t<li>9 pickle spears, divided<\/li>\r\n \t<li>3 sprigs fresh dill<\/li>\r\n \t<li>3 medium red potatoes<\/li>\r\n \t<li>2 tablespoons vegetable oil<\/li>\r\n<\/ul>\r\n<strong>For the basting sauce:<\/strong>\r\n<ul>\r\n \t<li>4 tablespoons melted butter<\/li>\r\n \t<li>1 tablespoon brown or Dijon mustard<\/li>\r\n \t<li>1 tablespoon vegetable oil<\/li>\r\n \t<li>1 teaspoon dill pickle juice<\/li>\r\n<\/ul>\r\n<em>Editor's Tip:\u00a0<\/em><span class=\"s1\">Choose the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-turkey-to-buy-for-thanksgiving\/\"><span class=\"s2\">best turkey<\/span><\/a> for your schedule\u2014either 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.<\/span>\r\n<h2>Tools You'll Need<\/h2>\r\n<ul>\r\n \t<li><strong>Oven bags:<\/strong> Look for turkey-sized <a href=\"https:\/\/www.amazon.com\/Reynolds-Nylon-Oven-2-ct-Total\/dp\/B00HFN70B2\/\" target=\"_blank\" rel=\"noopener noreferrer\">oven bags<\/a> stocked with food wraps. Used during brining, the bag makes it easier to keep the turkey submerged in the liquid.<\/li>\r\n \t<li><strong>Roasting pan<\/strong><strong>:<\/strong> A large, sturdy <a href=\"https:\/\/www.amazon.com\/dp\/B00OYKFV1K\/\" target=\"_blank\" rel=\"noopener noreferrer\">roasting pan<\/a> is a versatile tool for making roast turkey and other roasted dishes. Choose one that comes with a metal rack.<\/li>\r\n \t<li><strong>Digital thermometer:<\/strong> Quickly check the temperature of the turkey with a <a href=\"https:\/\/www.tasteofhome.com\/article\/thermapen-one\/\" rel=\"noopener noreferrer\">digital thermometer<\/a> inserted into the thigh meat.<\/li>\r\n<\/ul>\r\n<h2>Directions<\/h2>\r\n<h3>Step 1: Brine the turkey<\/h3>\r\n<img class=\"alignnone wp-image-2078527 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pickle-Brined-Turkey_TOH.Nancy-Mock-2.jpg?fit=700,1024\" alt=\"Raw turkey breast and drumsticks marinating in a container with oil, herbs, and spices. A small bowl of mixed spices, a bowl of olive oil, and a bowl of salt are placed beside the container on a wooden surface.\" width=\"700\" height=\"1024\" \/>\r\n\r\nLine 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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/make-ahead-turkey-gravy\/\" rel=\"noopener noreferrer\">make-ahead gravy<\/a>.)\r\n\r\nTuck 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.\r\n\r\n<em>Editor's Tip:<\/em> 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.\r\n<h3>Step 2: Prepare the turkey<\/h3>\r\n<img class=\"alignnone wp-image-2078528 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pickle-Brined-Turkey_TOH.Nancy-Mock-3.jpg?fit=700,1024\" alt=\"A seasoned raw turkey is placed in a roasting pan, surrounded by assorted chopped vegetables like potatoes and zucchini, garnished with fresh herbs, ready for cooking on a wooden surface.\" width=\"700\" height=\"1024\" \/>\r\n\r\nPreheat the oven to 325\u00b0F. 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.\r\n\r\nSlice 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.\r\n\r\nUse <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-butchers-twine\/\">kitchen twine<\/a> 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.\r\n<h3>Step 3: Brush with sauce and roast<\/h3>\r\n<img class=\"alignnone wp-image-2078529 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pickle-Brined-Turkey_TOH.Nancy-Mock-4.jpg?fit=700,1024\" alt=\"A roasted chicken sits in a black roasting pan surrounded by roasted potatoes and sliced pickles. A striped kitchen towel is wrapped around the handles of the pan, which is placed on a gray wooden surface.\" width=\"700\" height=\"1024\" \/>\r\n\r\nCombine 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. <span data-teams=\"true\">Roast the turkey until a digital thermometer inserted into the thickest part of the thigh reads 170\u00b0 to 175\u00b0F, about 2 hours and 30 minutes (roughly 15 minutes per pound).<\/span>\r\n\r\nBaste the turkey twice with extra melted butter during the last hour of roasting.\r\n<h3>Step 4: Rest the turkey<\/h3>\r\n<img class=\"alignnone wp-image-2078530 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pickle-Brined-Turkey_TOH.Nancy-Mock-5.jpg?fit=700,1024\" alt=\"A roasted turkey on a platter, garnished with dill, small roasted potatoes, and pickles, displayed on a wooden table.\" width=\"700\" height=\"1024\" \/>\r\n\r\nPull 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.\r\n<h2>Pickle-Brined Turkey Tips<\/h2>\r\n<img class=\"alignnone wp-image-2078532 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pickle-Brined-Turkey.TOH_.Nancy-Mock-7.jpg?fit=700,1024\" alt=\"A roasted turkey on a platter, surrounded by dill, small potatoes, and pickles. The turkey has a golden brown, crispy skin, and the platter is placed on a wooden surface.\" width=\"700\" height=\"1024\" \/>\r\n<h3>How long does it take to roast a pickle-brined turkey?<\/h3>\r\nIn this recipe, the 10-pound, pickle-brined turkey takes about <span data-teams=\"true\">2 hours and 30 minutes<\/span> to roast through. Have a digital thermometer on hand to check the temperature in the thigh, which should be 170\u00b0 when finished.\r\n<h3>What sides can you serve with pickle-brined turkey?<\/h3>\r\nThis 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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-make-ahead-mashed-potatoes\/\" rel=\"noopener noreferrer\">creamy mashed potatoes<\/a>. Or, keep the sides pickle-themed with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dill-pickle-potato-salad\/\" rel=\"noopener noreferrer\">dill pickle potato salad<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/air-fryer-pickles\/\" rel=\"noopener noreferrer\">air-fried pickle slices.<\/a> Another option is to go with the classics\u2014serve the turkey with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/traditional-holiday-stuffing\/\" rel=\"noopener noreferrer\">traditional holiday stuffing<\/a>, gravy and buttery <a href=\"https:\/\/www.tasteofhome.com\/recipes\/parker-house-rolls\/\" rel=\"noopener noreferrer\">Parker House rolls<\/a>. <del><\/del>\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>If brining a turkey in salt water creates a tender, juicy bird, could a turkey brined in pickle juice be even better?<\/p>\n","protected":false},"author":7801,"featured_media":2078531,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[304167,306848,307307,304150,307413],"categories-v2":[339868,309603,310342,309434,310442],"coauthors":[39567],"acf":{"long_pin":"","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pickle-Brined Turkey Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/pickle-brined-turkey\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Pickle-Brined Turkey Recipe","description":"A pickle-brined turkey is fun and flavorful. Regular brining creates a tender roast turkey, and pickle juice gives it a tangy twist.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/pickle-brined-turkey\/","og_locale":"en_US","og_type":"article","og_title":"I Tried a Pickle-Brined Turkey\u2014Here\u2019s What I Really Thought","og_description":"A pickle-brined turkey is fun and flavorful. Regular brining creates a tender roast turkey, and pickle juice gives it a tangy twist.","og_url":"https:\/\/www.tasteofhome.com\/article\/pickle-brined-turkey\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2024-11-14T23:43:38+00:00","article_modified_time":"2024-11-15T15:21:20+00:00","og_image":[{"width":700,"height":1024,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pickle-Brined-Turkey_TOH.Nancy-Mock-6.jpg?resize=700,1024","type":"image\/jpeg"}],"author":"Nancy Mock","twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pickle-Brined-Turkey_TOH.Nancy-Mock-6.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Nancy Mock","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/pickle-brined-turkey\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/pickle-brined-turkey\/"},"author":{"name":"skyword system user","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/7ccbba5e04c121f1dcff19cbc0692222"},"headline":"I Tried a Pickle-Brined Turkey\u2014Here\u2019s What I Really Thought","datePublished":"2024-11-14T23:43:38+00:00","dateModified":"2024-11-15T15:21:20+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/pickle-brined-turkey\/"},"wordCount":935,"commentCount":0,"publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/pickle-brined-turkey\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pickle-Brined-Turkey_TOH.Nancy-Mock-6.jpg","keywords":["Brining","Ingredients","Meat &amp; Poultry","Techniques","Turkey"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.tasteofhome.com\/article\/pickle-brined-turkey\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/article\/pickle-brined-turkey\/","url":"https:\/\/www.tasteofhome.com\/article\/pickle-brined-turkey\/","name":"Pickle-Brined Turkey Recipe","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/pickle-brined-turkey\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/pickle-brined-turkey\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pickle-Brined-Turkey_TOH.Nancy-Mock-6.jpg","datePublished":"2024-11-14T23:43:38+00:00","dateModified":"2024-11-15T15:21:20+00:00","description":"A pickle-brined turkey is fun and flavorful. 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Taking inspiration from her northeastern roots and Irish heritage, she shares her comfort food recipes on her site <em>Hungry Enough to Eat Six<\/em>. An expert in New England cuisine, Nancy enjoys delving into food history, viral recipes and regional dishes. Since becoming a Taste Recipes contributor, she\u2019s written about Fluffernutter sandwiches (a New England classic), re-created vintage Betty Crocker recipes, shared how to make \u201cmarry me chicken\u201d and much more. When she\u2019s not whipping up developing new recipes or testing cooking techniques, she loves finding vintage cookbooks from the last century to add to her growing collection.","twitter":"","instagram":"https:\/\/www.instagram.com\/hungryenoughtoeatsix\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/nancy-mock-hungry-enough-to-eat-six\/","tiktok":"https:\/\/www.tiktok.com\/@hungryenoughtoeatsix","youtube":"https:\/\/www.youtube.com\/@hungryenoughtoeatsix2945\/","location":"Worcester, MA","school_and_year":"University of Vermont","education":"University of Vermont, bachelor's in English","highlights":"<ul>\r\n \t<li>7 years of professional experience as a writer and food photographer for brands like <em>Taste Recipes,<\/em> <em>Mashed<\/em>, <em>Foodie<\/em>, <em>Reader's Digest<\/em> and <em>Birds &amp; Blooms<\/em><\/li>\r\n \t<li>10 years as a <em>Taste Recipes<\/em> Community Cook<\/li>\r\n \t<li>Creator of<em> Hungry Enough to Eat Six<\/em>, which focuses on seasonal comfort food<\/li>\r\n \t<li>Grand-prize winner of the National Girl Scouts Cookie Recipe Content in 2016<\/li>\r\n<\/ul>","expertise":"Recipe development; cooking techniques; baking; beer, wine &amp; cocktails; product testing; gardening &amp; plant care; grocery shopping; restaurants; travel","short_bio":"Nancy contributes writing, recipes and food photography to <em>Taste Recipes<\/em>, where she covers regional eats, food history and trending dishes. Her work can also be seen on her website, <em>Hungry Enough to Eat Six<\/em>, as well as other food-focused publications. 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