Pickle juice brined turkey is a unique and delicious way to prepare your holiday bird. Brining the turkey in tangy, salty pickle juice infuses it with flavor while keeping the meat incredibly moist and juicy. Though it may sound unconventional, once you try pickle brined turkey, you may never go back to plain roasted turkey again!
In this complete guide, I’ll explain everything you need to know about brining turkey in pickle juice We’ll cover the history, benefits, proper brining techniques, recipes, tips to avoid pitfalls, and more By the end, you’ll be a pickle brine pro ready to impress your family this Thanksgiving!
A Brief History of Pickle Juice Brined Turkey
The exact origins of pickle juice brined turkey are unknown, but it likely emerged as a creative cooking technique in America sometime in the early- to mid-20th century. The earliest published pickle turkey brine recipe appeared in a 1950 cookbook
Brining itself dates back much further as a meat and fish preservation method. But using tangy pickle brine probably came about once pickles grew in popularity in the US. People realized the brine not only preserved but also tenderized and flavored the turkey.
Today, pickle brined turkey has become a beloved holiday cooking method for its delicious taste. The unique brine offers a fun twist on the traditional roasted turkey.
Benefits of Brining Your Turkey in Pickle Juice
There are several great reasons to try pickle juice brined turkey:
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Infuses Bold, Tangy Flavor – The brine penetrates deep into the turkey, giving it a bright, tangy, salty taste you can’t replicate with regular roasting.
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Keeps Meat Juicy and Moist – The salt in the brine helps the turkey retain moisture for deliciously juicy meat without drying out.
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Tenderizes the Meat – As the salt breaks down muscle proteins, it leaves the turkey lusciously tender and easy to carve.
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Upgrades Leftovers – Even your post-holiday turkey sandwiches get an upgrade with the lingering pickle flavors.
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Simple to Prepare – Aside from submerging the bird, pickle brining requires very little active effort.
With benefits like these, it’s no wonder more home cooks are embracing pickle turkey brining!
How to Brine Your Turkey in Pickle Juice
Brining a turkey in pickle juice is straightforward but does require some advance preparation. Here’s a quick overview:
Ingredients Needed
- 1 whole turkey (12-15 lbs)
- 1 gallon pickle juice
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- Fresh herbs and spices (optional)
Brining Container
You’ll need a container big enough to fully submerge the turkey like:
- Extra-large stock pot
- Clean bucket or trash can
- Large cooler
- Heavy-duty roasting bag
Brining Timeframe
- Whole turkey: brine 12-24 hours
- Turkey breast: brine 6-8 hours
- Turkey pieces: brine 4-6 hours
Brining Steps
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Combine pickle juice, water, salt, sugar, and other flavorings in the brining container. Stir to dissolve.
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Add thawed turkey and enough cold water to cover completely. Place a weight on top to keep submerged.
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Refrigerate for the recommended brining time based on turkey size.
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Remove turkey, rinse off brine, pat dry. Cook as desired.
And that’s all there is to it! The hands-on brining time is minimal.
Helpful Pickle Juice Brined Turkey Tips
Here are some extra useful tips for brining success:
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Chill the brine before adding turkey to prevent bacterial growth.
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Avoid brining longer than 24 hours or the meat can become too salty.
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Thoroughly rinse and dry the turkey after brining to reduce saltiness.
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Add whole spices and fresh herbs to the brine for extra flavor infusion.
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Let the cooked turkey rest 20 minutes before carving for juicier meat.
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Save leftover brine up to 5 days to use again.
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Store raw brined turkey in the fridge up to 2 days before cooking.
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Cook to an internal temperature of 165°F for safety.
Delicious Pickle Juice Brined Turkey Recipes
While basic brine contains pickle juice, water, salt, and sugar, you can customize it with different seasonings. Here are some tasty brine recipes:
Everything Bagel Brined Turkey
- Pickle juice
- Water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tbsp everything bagel seasoning
- 1 tbsp dried minced onion
- 1 tsp garlic powder
Dill & Garlic Brined Turkey
- Pickle juice
- Water
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 4 sprigs fresh dill
- 12 cloves garlic, smashed
- 2 lemons, quartered
Maple Bourbon Brined Turkey
- Pickle juice
- Water
- 1/2 cup kosher salt
- 1/2 cup real maple syrup
- 1/4 cup bourbon
- 2 cinnamon sticks
- 1 orange, quartered
Get creative with spices, herbs, citrus, onions, garlic, peppercorns, or anything else that sounds appealing. The brine will absorb those flavors into the turkey.
Frequently Asked Questions
If you’re new to pickle juice brining, you probably have some questions. Here I’ll address some common FAQs:
Does the whole turkey need to be submerged in brine?
Yes, the entire turkey must be completely covered by the brine to properly flavor and tenderize all the meat.
Can I brine just a turkey breast?
Absolutely! Bone-in and boneless turkey breasts work very well with a shorter 6-8 hour brine time.
What kind of pickle juice should I use?
For best flavor, use brine from pickled dill or bread and butter pickles. Avoid garlic or spicy options.
Is pickle brined turkey safe to eat?
Yes, it’s safe if you cook it to 165°F minimum internal temperature. Discard used brine.
Why is my turkey too salty after brining?
Make sure to thoroughly rinse off the brine. And don’t brine longer than 24 hours to avoid over-salting.
Can I brine a frozen turkey?
Only brine fully thawed turkeys for food safety and proper brine absorption.
Avoiding Pitfalls
While pickle brining delivers great results, here are some potential mistakes to steer clear of:
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Don’t brine longer than 24 hours or the meat can become mushy and overly salty.
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Use fresh brine each time. Don’t reuse brine multiple times.
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Ensure turkey is fully submerged. Exposed areas will be less seasoned.
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Thoroughly rinse and pat dry turkey after brining. Skipping this can make it too salty.
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Use chilled brine before adding turkey. Warm brine risks bacterial growth.
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Don’t let raw brined turkey sit out more than 2 hours before cooking.
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Cook to at least 165°F internal temperature for safety.
Follow these guidelines and your pickle brined turkey will impress!
Time to Get Brining!
As you can see, infusing your holiday turkey with tangy pickle flavors is easy and rewarding. While it does require advance planning for the long brining time, the payoff is well worth it. Just be vigilant to avoid any brining pitfalls.
With the history, benefits, tips, and recipes in this complete guide, you now have all the knowledge to become a pickle juice brining expert! I hope you’ll give this unique and delicious technique a try this Thanksgiving. Your family will be asking for pickle brined turkey every holiday once they get a taste.