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Bubbies

Eat my pickles.
Wear clean underwear.
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Recipes from Bubbie's Kitchen

Pickle Juice Brined Turkey

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Prep time: 12-24 Hours mins |Cook time: 4 Hours mins | | Serves: 10-12

Ingredients

  • 15 lb. turkey
  • 6 cups pickle brine (leftover from approx. 3 jars of Bubbies pickles - can use Kosher dill, bread and butter chips of a mix of both)
  • 6 cups water (or more to cover turkey)
  • 1 cup salt
  • ½ cup brown sugar
  • 1 tbsp mustard seeds
  • 1 tbsp peppercorns
  • 2 tsp celery seeds
  • 1 onion, quartered
  • 2 lemons, quartered
  • 10 cloves of garlic
  • 1 bunch of fresh dill
  • ½ cup butter, melted
  • Salt and pepper to taste

Directions

    1. Add turkey to a large pot. Add pickle brine, water (enough to cover the turkey completely - this varies depending on the size of the pot and turkey), salt, brown sugar, mustard seeds, peppercorns and celery seeds.
    2. It’s important to make sure the turkey is fully submerged in the brine, so if you need to, set something heavy on top to keep it submerged.
    3. Cover and refrigerate for 12-24 hours.
    4. Preheat oven to 500˚F and prep a roasting pan.
    5. Remove turkey from brine and rinse thoroughly. Pat dry with paper towel.
    6. Stuff the cavity with quartered onion, lemons, garlic and dill.
    7. Use your fingers to loosen and lift the skin on the breast. Tuck the wings under the bird and use twine to tie the legs together.
    8. Brush the entire turkey liberally with melted butter and season with salt and pepper.
    9. Roast for 30 minutes at 500˚F, then cover turkey with aluminum foil (to prevent skin from burning) and reduce heat to 350˚F.
    10. Roast for about 3 hours, until the temperature reaches 165˚ in the thickest part of the turkey breast.
    11. Remove from oven and let rest for 30 minutes. Optional: brush with more melted butter before serving.