Pickle-Brined Turkey

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Pickle Brined Turkey
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1 cup whole black peppercorns
Fresh thyme, rosemary, sage and dill -- roughly a handful of each
128 oz Mt Olive Pickle Juicers
128 oz filtered water
1 12-20lb turkey
4 stalks celery, cut into 3” pieces
1 onion, halved
Freshly ground black pepper to taste
Smoked paprika to taste
Pan drippings from turkey
3 ½ cups water, divided
¼ cup cornstarch
Fresh thyme, rosemary, sage and dill - a few sprigs of each, tied together with kitchen twine
Your favorite Mt. Olive Kosher Dill pickles!


  1. In a large stockpot, combine peppercorns, herbs, pickle juice and water, stir to combine. Add turkey and use a heavy pot lid to weigh it down and keep it submerged.
  2. Refrigerate overnight or up to 48 hours.
  3. Preheat oven to 450°F
  4. Remove turkey from brine and pat dry with paper towels. Season generously with pepper and paprika. Stuff bird with celery and onion pieces.
  5. Tuck turkey wings behind the back and tie legs together with kitchen twine.
  6. Place turkey in a roasting pan affixed with a rack. Place in oven and immediately lower temperature to 350°F.
  7. Roast turkey for roughly 13 minutes per pound, until an instant read thermometer indicates it is cooked through (165°F)
  8. Remove turkey from oven and let rest on a cutting board, covered with aluminum foil. While the turkey rests, make your gravy.
  9. Strain pan drippings through a fine mesh sieve and add to a stock pot over medium heat. Add 3 cups water and your bundle of fresh herbs. Bring to a boil and immediately reduce to a low simmer.
  10. In a small bowl, whisk together cornstarch and ½ cup cold water until smooth. Add to gravy and stir until thickened, about 5 minutes.
  11. Serve turkey with gravy and enjoy! Garnish with your favorite Mt. Olive Kosher Dill pickles!

Ready in: 115

Course: Main Dish

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Pickle Brined Turkey
Average rating:  
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