Name: Pickle-Brined Turkey
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M1DT6H0M0.000S
Yield: 8 to 10 servings
Ingredients: 6 cups drained dill pickle brine (no solids); 1/2 cup sugar; 1/3 cup kosher salt; 1 tablespoon mustard seeds; 1 tablespoon black peppercorns; 2 teaspoons coriander seeds; 1 teaspoon allspice berries; 4 cloves; 3 dried bay leaves; 1 head garlic, halved; 1 medium onion, sliced into thick rings; 1/2 bunch fresh dill; One 12- to 14-pound turkey, neck and giblets removed and reserved for another use; 1 stick (8 tablespoons) unsalted butter, at room temperature; 2 teaspoons dried dill; 1 teaspoon ground coriander; 1 teaspoon mustard powder; 1 teaspoon paprika; 1 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon ground allspice; 1/2 cup chopped dill pickle plus 4 dill pickle spears; 1 head garlic, halved; 1 medium onion, quartered; 1/2 bunch fresh dill; Dill pickles and bread and butter pickles; Fresh parsley and dill, for garnish

Directions

Watch how to make this recipe.

Special equipment:

kitchen twine; an instant-read thermometer; a metal rack; a fat-separating measuring cup, optional

For the brine and turkey: The day before roasting, combine the pickle brine, sugar, salt, mustard seeds, peppercorns, coriander, allspice, cloves, bay leaves, garlic, onion, dill and 2 cups water in a very large pot. Bring to a simmer and cook to blend the flavors and dissolve the sugar and salt, 2 to 3 minutes. Remove from the heat and stir in 2 quarts of ice water. The ice water should cool the brine to room temperature; if not, let it sit until it reaches room temperature. Submerge the turkey in the brine, cover and refrigerate for 24 hours.
When ready to roast, remove the turkey from the brine and rinse well. Pat dry and let sit at room temperature for 30 minutes.
Meanwhile, position an oven rack in the lowest position (remove the other racks) and preheat to 350 degrees F.
For the pickle butter and aromatics: Add the butter, dried dill, coriander, mustard powder, paprika, pepper, garlic powder and allspice to a mini food processor and pulse a few times to combine. Add the chopped pickles and pulse until the mixture comes together and is almost smooth. Loosen the skin from the turkey breast, thighs and drumsticks and rub as much of the butter mixture as you can under the skin, pressing down on the skin to help spread it out. Melt any remaining butter mixture and brush over the turkey. Stuff the cavity with the dill pickle spears, garlic, onion and fresh dill. Tie the legs together and tuck the wing tips under the body. Set a metal rack on a rimmed baking sheet. Place the turkey on the rack breast-side up and add 1 cup of water to the baking sheet.
Roast the turkey for 1 hour, then rotate the baking sheet and use a brush to baste the turkey with the drippings. Add another 1/2 to 1 cup water if the bottom is beginning to dry out (you want enough liquid to just cover the bottom of the baking sheet). Continue roasting, basting every 30 minutes and adding more water as needed, until the turkey is a deep golden-brown and an instant-read thermometer registers 155 degrees F when inserted in the thickest part of the thigh, another 1 1/2 to 2 hours. (It will carry over closer to 165 degrees F once it has time to rest.) Transfer the turkey to a cutting board and let rest for 30 minutes before carving.
Pour the pan juices into a fat-separating measuring cup and drain off the fat (or pour into a measuring cup and spoon off the fat from the top).
For serving: Carve the turkey and arrange on a platter. Spoon the pan juices over top, if desired. Serve with dill pickles and bread and butter pickles and garnish with parsley and dill.

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Pickle-Brined Turkey

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